Cranberry Rhubarb Pie Recipe

What to do when you have lots of rhubarb leftover but not quite enough to fill a second Rhubarb Pie? Why, you find what fruit you have in the freezer and you use that. Cranberries it is!  I was a bit hesitant to use a second tart fruit in this pie, thinking it might be overpowering. But, friends, believe you me...this pie is OUT OF THIS WORLD. Perfectly sweet, perfectly tart, perfectly set (no juices flowing all over the pie plate.)

Cranberry Rhubarb Pie Recipe
recipe by adorkablerecipes.blogspot.com
makes 1 pie, serves 8

Ingredients
1/2 batch Never Fail Pie Crust Recipe, to make top and bottom crusts
3 cups Rhubarb, chopped
2 cups frozen Cranberries
1-1/3 cup sugar
6 Tbsp flour
1 Tbsp butter

Directions
Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Stir together cranberries and rhubarb, then pour evenly over the flour-sugar mixture in the crust. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Flute edges to seal.


Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.



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Fresh Cranberry Scones Recipe

Cranberries are the perfect accent for the Christmas holiday, and these scones are exactly what your table needs to make your breakfast or brunch festive. I decided at the very last minute to try my hand at scones and this is the perfect recipe. It's simple and easy to pull together in 10 minutes, and the scones bake up beautifully. Impress your guests this holiday season!

Fresh Cranberry Scones Recipe

recipe adapted from twopeasandtheirpod.com

Makes 10-12 scones

Ingredients

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1/3 cup granulated sugar

1 Tbsp orange zest

1/2 cup unsalted cold butter, cut into small pieces

3/4 cup 2 % milk 

2 large eggs

1/2 tsp vanilla extract

1 cup fresh or frozen cranberries

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.

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Cranberry Bread Recipe

I was a fresh cranberry newbie. I don't know what it was about these beautiful berries, but I had kept my distance. After receiving a baking order for cranberry bread, I thought it was about time to start incorporating cranberries into my holiday baking. I bought 3 bags of berries--so don't be surprised if there is a surprising number of cranberry-ful recipes in the near future!   

Cranberry Bread Recipe

recipe created by adorkablerecipes.blogspot.com

Makes 1 - 9x5 loaf

Ingredients

2 cups flour
1-1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 egg, beaten

3/4 cup milk

3 Tbsp vegetable oil

3/4 cup brown sugar

1/2 cup sugar

2 cups fresh cranberries

raw sugar

Directions

Grease a 9- by 5-inch loaf pan. Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Mix flour, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and oil in a small bowl. Beat in sugars. Add dry mixture to the wet ingredients and combine thoroughly. Gently stir in cranberries. Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 55 minutes. Let cool 10 minutes in the pan. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.