Sally's Baking Addiction Cranberry Sauce

Sally’s Baking Addiction Cranberry Sauce – Cranberry Pecan Christmas Cake is soft and buttery with a brown sugar cinnamon pecan crumble in every bite. Cranberries and pecans are a perfect combination, especially during the holiday season. This cake has it all, so you can enjoy it anytime, whether it’s breakfast, lunch, snack, or dessert.

This breakfast cake is like a nice holiday version of my classic coffee cake and is an anytime cake. With busy schedules, jam-packed schedules, guests, school field trips, and gift-wrapped cookie dough snacks, it seems like it’s time for cake, not just Christmas cookies, any time during the holiday season.

Sally’s Baking Addiction Cranberry Sauce

Why limit light cranberry cake topped with pecan sugar to mornings? And why limit that delicious tart cranberry to Thanksgiving cranberry juice? I think you can use the same flavor I chose for the afternoon and evening.

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Have you made this Raspberry Almond Crumb Cake before? It’s been a huge hit since the recipe was published. Today’s cranberry cake uses a similar batter, but with a little more flour and liquid. Cranberries are a special addition because they are so light that it usually takes a lot of cranberries to stuff each piece with berries. I think 2 cups (about 250g) is the perfect amount. Since I added 2 cups of add-ins (I also added pecans to the dough), the dough needs a little more flour. I added the liquid to keep the crumbs from getting dry from the extra flour. If you want a little more flavor, we recommend using orange juice, but you can also use milk if you have it. The formula below includes these additions.

Crumb cake is a scaled down version of what is typically used in New York style crumb cake. Use the same amount for the blackberry cream cheese crumb cake. (It’s a favorite!) You’ll need a fork or pastry cutter to cut the cold butter and add it to the mixture. Mix until very crumbly. Fine dry powder is also fine. Stir in the pecans, then sprinkle with cake batter before baking.

I always use fresh cranberries to make this cranberry pecan cake, but you can also use frozen cranberries instead. There is no need to thaw the berries before mixing them into the dough. You can also use dried cranberries, but keep in mind that cranberries are sweeter, so you will need to reduce the amount. If using dried cranberries instead of fresh or frozen, use 1 cup (140g) dried cranberries.

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It’s very similar here. Orange Cranberry Bread is a loaf version of this cake, and Orange Cranberry Muffins are also available. Both are perfect for the holidays.

This Cranberry His Pecan Cake is soft and buttery, and each bite is packed with brown sugar cinnamon pecan crumble. Perfect for breakfast, lunch, snack or dessert. See recipe notes for the best oven.

Sally McKechnie is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and detailed step-by-step tutorials give readers the knowledge and confidence to bake bread from scratch. Sally was introduced to her pastries with these cranberry brie puffs. All are sweet, savory, salty, buttery, and crispy. You can use store-bought puff pastry, but if you can chill the dough in the fridge for a few hours, we recommend trying this amazingly simple homemade puff pastry instead. Finished with raw sugar and crunchy sea salt, these cheesy portable tartlets are sure to turn heads at your holiday gathering.

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Atus?!) from desserts to cranberry brie puff pastry tarts. Pastries and tarts are not only desserts, but you can also enjoy recipes such as quiche, green onion tarts, and grilled chicken. Today’s personal-sized tartlets are perfect as an appetizer before a main course or served on a platter at a cocktail party. It also serves as a sweet and savory addition to a dessert table filled with Thanksgiving pies.

You can use store-bought breadcrumbs for these treats, but homemade breadcrumbs are next-level superior. The cranberry brie tart pictured is made with the same homemade shortbread dough we use for our cranberry brie tart, cranberry tart, mushroom tart, and cinnamon sticks. Hundreds of readers have tried making homemade breadcrumbs and been pleasantly surprised by how easy it is. (This is a recipe from a year-long community baking challenge!) If you can find a few hours that you can spread over several days, try making a homemade pie. Worth it! Check out the video tutorial in our Rough Puff Pastry post.

Have you ever made this cranberry sauce? This family favorite is quick and easy to make. For these tarts, I cut the recipe in half because you don’t need much (this version yields a heaping 1/2 cup, or 180 g), but if you’d like to serve it, feel free to get the full recipe from that post Please create. . Serve cranberry sauce with your meal. It can be stored in the refrigerator, so you can make it ahead of time.

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FAQ: Can I use frozen cranberries? You can use fresh cranberries or frozen (not dried) cranberries. If frozen and used, there is no need to dry it completely, just rinse it with water before use.

Cheese lovers say absolutely yes. The floral texture is intentional, and its earthy flavor is meant to complement the mild cheese inside. However, you are in charge of your little cheese. So if you want to cut off the skin, go ahead. Tas is endlessly delicious.

Cut the dough into 12 approximately equal 4-inch squares. A pizza cutter comes in handy in such cases. Brush the surface of each with egg wash and place in a standard 12-cup muffin tin.

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Place about 1/2 ounce or 14 g of brie cheese slice in the center of each muffin cup. Add 2 teaspoons cranberry sauce on top of each.

Gently fold each corner of the dough square into the center of the tart and pour in the delicious filling. (

If you want to add pecans, wait halfway through baking to avoid burning them. If you’re making pecan pie for the holidays, save a little bit for the top.

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When the cranberry brie tart is finished, sprinkle chopped fresh thyme and flaky sea salt on top and serve immediately. It tastes very warm, but that’s okay…in my experience, it doesn’t last long enough to cool down!!

This recipe is part of our annual Sally’s Pie Week where we share some new recipes that fit into the pie/crisp/tart category. Join our community below!

A cranberry brie tart with bread dough, cheese, and homemade cranberry sauce. You can use store-bought puff pastry, but if you can chill the dough in the fridge for a few hours, we recommend trying this amazingly simple homemade puff pastry instead.

Orange Glazed Cranberry Bread

Sally McKechnie is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and detailed step-by-step tutorials give readers the knowledge and confidence to bake bread from scratch. Sally features homemade cranberry scones that are crispy and tender, bursting with bright orange flavor and juicy cranberries. The compatibility of grain sugar and orange seaweed is outstanding!

Scone. Sometimes it’s very delicious, and sometimes it’s very bad. It all depends on the formulation and mixing method.

I learned how to make really good scones a few years ago when I attended a Panera Bread test kitchen cooking event. It turns out I was doing everything wrong up until that point. Since that fateful afternoon, I’ve mastered chocolate chip, cinnamon scones, and blueberry scones. No matter the flavor, the basic scone recipe is the same. By the way, I wrote an entire review dedicated to my favorite basic recipe for scones.

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Before baking, brush the scones with cream and sprinkle with raw sugar. These specials add a touch of bakery style and a beautiful golden color.

Stir the cold butter into the dry ingredients as you would when making pastry. Cold butter sprinkled with flour. When flour and butter melt when baking scones, gas is created and air is present. These pockets keep the center crumbly and the edges crumbly and crispy. Refrigerated butter may melt into the dough when making it, but frozen butter remains solid until you bake it in the oven. Timing is important! The finer the pieces of cold butter, the less spreadable the scones will be and the faster the butter will mix into the dry ingredients. Be careful not to make too much scone dough.

Since no yeast is used, these Cranberry Orange Corns go from the mixing bowl to the oven relatively quickly. First, mix together the dry ingredients. Next, cut the cold butter into the dry ingredients. You can use a pastry cutter, two forks, or your hands for this step. You can also use a food processor, but it tends to overwork the scone dough. Use as little dough as possible to avoid dense scones. I always use a pastry cutter.

Cranberry Orange Sauce

Then stir the wet mixture together.

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