When I was a kid one of my favorite books was Cranberry Thanksgiving a story about Grandma’s famous cranberry bread and her worries that Mr. Whiskers was out to steal the recipe.
You’ll have to read the book to find out what happens. At the end of the book there was Grandma’s famous cranberry bread recipe. I always wanted to make it but we couldn’t get fresh cranberries in Singapore and that stuff in the can wasn’t going to work. I’d forgotten about the story for a few years until I needed a children’s storybook for my storytelling class in college but that’s a little off-topic here. I bought a copy for Katy when she was little but I don’t think she was too impressed. I always remembered how I wanted to try the recipe. When fresh cranberries are available around Thanksgiving I always buy a few bags to freeze so I’ll have them the rest of the year. Today I remembered the cranberries and the recipe and set out to make it.
Well, it wasn’t a total disaster. The batter is really, really, thick — one of those with a whole lot of dry ingredients and just a few liquids. So it was hard to mix and then I forgot to chop the cranberries, which were frozen, anyway. I got the batter into a loaf pan and put it in the oven. I thought an hour and 10 minutes sounded a little long. It wasn’t. At the end of the time, I flipped the loaf onto a wire rack and found out it hadn’t baked in the middle. So I picked up each half and put it in a cake pan and back in the oven to finish baking.
It tasted good, although the outside was pretty crispy from having to bake so long. Next time I’m going to chop the cranberries and somehow get that thick batter into muffin or mini loaf pans.
I did all cranberries and no raisins and it came out pretty tart.