Tag Archives: Cranberry

Cran-Blueberry Muffins

Posted by Delightfully Doable on 20 May, 2014 None comments

These little muffins are delightful and healthy. As I mentioned in my Cranberry Nut Breakfast Cookies, this was a shock to the two additional little kids I am watching to have a “healthy” muffin. I use honey for my sweetener and it helps eliminate the processed sugar. I also use unbleached whole wheat flour as a healthier option as well.

The little boy ate them, but the little girl was not too fond of them as she knew by my mistake of saying they were healthy she wouldn’t be interested. That was my fault!

Ingredients:

1 1/2 cups cooking oats
1 ½ cups whole wheat flour
¾ cup honey
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 ½ cups buttermilk
¼ cup vegetable oil
2 eggs
3/4 cup bran flakes
1 cup blueberries
1 cup dried cranberries

Preheat oven to 400. In a stand mixer, mix first 7 ingredients together. Mix well.

Mix buttermilk, oil and eggs together. Mix in blueberries, cranberries and bran flakes.

Use muffin cups and fill 3/4 full.

Bake in preheated oven for 20 minutes or until toothpick comes out clean.

If serving to children, don’t tell them they are healthy. :)

Cranberry Chutney

Posted by Delightfully Doable on 25 November, 2013 None comments

Oh my goodness, if you like cranberries this is an amazing dish. You can use this as a side dish, appetizer, or for the main course. It is amazing!!! Needless to say, I made this with Pork for dinner and AFTER dinner, my husband informs me that he isn’t a big fan of cranberries. Now to my dismay I thought this would convert him to become a cranberry lover. He did admit that it was delicious but he doesn’t prefer cranberries. I was thankful that he ate dinner and didn’t say anything until afterwards, although I was so proud of this meal that my feelings were hurt just a smidgen.

Ingredients:

3 cups fresh cranberries
¾ cup water
1 ¾ cups sugar
½ tsp cinnamon
½ tsp allspice
1 pear, chopped
¾ cup golden raisins
½ cup coarsely chopped toasted hazelnuts

Preheat oven to 275 degrees to roast hazelnuts. (see note below for roasting instructions)

Put water and cranberries into a 6-quart saucepan. Turn on medium high.

Combine sugar, cinnamon and allspice.

Add sugar mixture to the cranberries and bring to a boil over medium high heat. Continue to cook on medium for about 10-12 minutes until cranberries pop and mixture thickens up. Stir often.

Add pears, and raisins. Turn heat down to a simmer. Continue to simmer for about 10-12 minutes until pears are softened. Stir frequently.

Take off heat. Add roasted hazelnuts.

Discard the cloves if you can find them.

Serve chutney hot, or let cool and store for later. Refrigerate in tightly sealed jars for up to 3 weeks. I froze mine as my husband isn’t a fan. Thought I would use it for Thanksgiving for others who may appreciate it. Goes great with pork, chicken and beef, and as a spread with a variety of cheeses. I used goat cheese, crackers and this chutney as an appetizer. Yummy!!!

***Note:To roast hazelnuts:

Place the nuts on a rimmed baking sheet in a preheated oven (at 275 degrees) and cook until lightly browned. About 8-10 minutes. If the hazelnuts have skins, you can remove the skins when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels and rub to remove most of the skins (they never completely come off).

This meal is beautiful and looks amazing on the plate. I served this with sautéed Brussels sprouts, apples and cranberries.