Think of cranberry and you’re likely to associate it with Thanksgiving and Christmas in North America and with good reason as they’re native only to North America. Early pilgrims thought the cranberry blossom resembled the head of a crane and called them ‘crane berries’. According to Nova Scotia Cranberry Growers Association, cranberry production began in Nova Scotia in 1872. Cranberries can be used in savory and sweet dishes. I’ve used the crimson berry for years and some of my favorite recipes using cranberries are: chewy oatmeal cranberry cookies, Camembert and cranberry tartlets, kale salad with wild rice and cranberries, cranberry sauce with horseradish. If you’ve never tried cooking with cranberries, I highly recommend this cupcake recipe. My daughter told me this is a recipe that needs to be added to the Christmas tradition list of baked goodies. I think it merits an all-year-round list!
inspired by theKitchn
12 oz. bag fresh cranberries
3 large eggs
2 cups sugar
3/4 cup butter, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
demerara sugar, for topping (optional)
1. Preheat the oven to 350°f.
2. In a large bowl beat eggs and sugar until very smooth and increased in volume (about 5 minutes).
3. Beat in the butter and vanilla until the butter is smoothly incorporated.
4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into cupcake casings. Sprinkle demerara sugar on top of each cupcake.
5. Bake 30 minutes.
The Culinary Chase’s Note: Each oven is different so to check if the cupcakes are done stick a toothpick into the center of a cupcake. If it comes out dry, it’s done. And, if you have two racks of cupcakes, be sure to test a cupcake from each rack as baking times may vary. Enjoy!