I'm looking for a way to make frozen cranberries not so bitter tasting. I want to put it in a bread that makes it sweet tasting.
By Dannie from The Dalles, OR
Thaw out cranberries and add some sugar. Then mix some of the cranberries in when you make a sweet bread.
I chop the cranberries and mix with a little sugar. Dry out on a baking pan lined with paper towels. Use in your recipe.
Just chopping the cranberries will disperse them enough in a sweet bread to not be biter or sour-tasting.
This is from Everyday foods Everyone I gave this to loves it! I grease the pan very well and sprinkle it with Sugar in the Raw or turbinado sugar, big grains of sugar instead of flour and sprinkle it on top before baking it makes a crispy crunchy crust.
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top begets crunch.
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)
1. Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
2. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
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