Although the cranberry can-shaped blob invokes nostalgic memories - I've graduated to real Cranberry Sauce made with fresh cranberries. Considering Wisconsin is the number one producer of cranberries, I don't view this as snobbish but rather, I'm now better supporting my state.
1. Classic Cranberry Sauce
Every fall, I attempt to recreate our local coffee roaster's famous Pumpkin Cranberry Muffins. Every fall I get a little closer and I'm confident that if you haven't had Alterra's Pumpkin Cranberry Muffins, you'll love these. If you have, you'll know that I'm an impostor. A good impostor, but still, an impostor.
If for any reason you don't like them, please send your leftovers to Ingrid. She will happily shove them in her mouth two at a time.
2. Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins
1 cup all-purpose flour
¾ cup whole grain flour
1 ¼ cups sugar
1 Tbsp. baking powder
1 tsp ground cinnamon
¾ - 1 tsp pumpkin pie spice
1 cup canned pumpkin
½ cup milk
½ cup vegetable oil
1 Tbsp molasses
1 cup fresh cranberries
Optional: pepitas seeds and turbanino sugar
1. Preheat oven to 400. Lightly grease 12 muffin cups or line with muffin papers.
2. Whisk flours, sugar, baking powder, salt, and spices in a small bowl.
3. Mix pumpkin, milk, oil, and molasses in a larger bowl.
4. Mix dry ingredients into the pumpkin mixture in batches. Fold in cranberries.
5. Fill muffin cups 2/3 full and top with pepitas seeds and turbanino sugar.
6. Bake for 20-25 minutes.
Every year my employer gifts us a few boxes of cranberries. If you're like me and find yourself with a few extra pounds of cranberries, the good news is you can refrigerate them for a month or freeze for up to a year. Or, find a local church or community center that is in need of food and donate your extras.
Have you had enough cranberry talk for one day? Good, me either. Finally, I can't wait to try these two new recipes this fall. Cocktails and carbs? What's not to like.
4. Cranberry Ginger Cocktail