Wednesday, November 26, 2008
A coworker shared this recipe with me a few years back and it's one I love! There's a perfect balance between the tartness of the cranberries; the sweet, almond-flavored bread; and the crunchy walnuts. This is a super-quick and easy recipe.
1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
1/2 cup butter or margarine, melted
2 eggs, beaten
1/2 teaspoon almond extract
Whipped cream or ice cream, optional
In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate (I just use a round cake pan). Bake at 350 for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 8 servings.
* I've never seen frozen cranberries stocked in a grocery store. I like to buy an extra bag or two and freeze them so that when you can't find them, I can still make this yummy treat to brighten the long, less-festive days of January. The cranberries freeze and keep very well.