Tag: dried cranberries

Quinoa, Cranberry and Pecan Pilaf

Here is a quick and healthy side dish that complements so many entrees.

1 tsp. garlic-infused olive oil
1 cup quinoa
1 tsp. ground ginger
1 tsp. ground coriander
2 cups cold water
1 tsp. sea salt flakes
1/2 cup dried cranberries
1/2 cup pecan pieces
2 tbs. chopped fresh herbs

Heat the oil in a heavy saucepan that has a lid. Tip in the quinoa and stir for 30 seconds, then add the ginger, coriander, water and salt. Bring to a boil, then reduce the heat to a low simmer, clamp on the lid and cook for 10-15 minutes.

By this time most of the water should have evaporated. Turn off the heat and leave, covered, for 5 more minutes to steam. Fork in the cranberries, pecans and herbs.

Serves 4 as a side and 2 as a main

Soda Bread Rolls with Fennel Seeds and Cranberries

If you fancy a sweeter version, simply add 3 tbs. of honey to the wet ingredients.

3 tbs. butter
1 cup all-purpose flour
2/3 cup whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. fine sea salt
3/4 tsp. ground allspice
2/3 cup plain, runny yogurt or buttermilk
1 extra large egg
2/3 cup dried cranberries
2 tsp. fennel seeds

Melt the butter and leave to cool a little. Heat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, mix together the flours, baking powder, baking soda, salt and allspice. In a jug, stir together the yogurt or buttermilk and the egg. Tip the wet ingredients into the dry and combine. Fold in the cranberries and fennel seeds.

On a lightly floured work surface, tip out the dough. Divide in half, then fourths, then eighths. Roll our eight balls and place on the baking sheet. Use a scissors to snip an x in the top of each.

Bake for 15 minutes, or until the rolls are brown and sound hollow when tapped underneath. Allow to cool for 10 minuets before serving.

Cranberry and White Chocolate Cookies

These lovely little cookies will delight all ages. The cranberries and white chocolate look like jewels!

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup rolled oats
9 tbs. softened butter
1/3 cup dark brown sugar
1/3 cup plus 1 tbs. caster sugar
1 egg
1 tsp. vanilla extract
1/2 cup dried cranberries
1/3 cup chopped pecans
3/4 cup white chocolate chips

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

In a small bowl, stir together the flour, baking powder, salt and oats. Set aside.

In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the egg and vanilla extract. Tip in the flour mixture and stir to combine, then fold in the cranberries, pecans and white chocolate. Using a 1″ ice cream scoop, drop the dough onto the baking sheets and flatten slightly with a fork. Bake for 15 minutes, until golden around the edges.

Let rest on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Date and Marmalade Christmas Cake

Celebrate the festive season with this molasses-rich and last-minute fruit cake. It can be easily shared out because it is both gluten-free and daily-free!

1 cup strong black tea
18 oz. medjool dates, snipped into pieces
3/4 cup candied cherries or dried cherries
1 cup dried cranberries
1 cup sultanas
3/4 cup plus 1 tbs. dark brown sugar
3/4 cup plus 3 tbs. coconut oil
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
scant 1 cup good-quality orange marmalade, plus more for brushing
2 cups almond meal
3/4 cup chopped almonds
3 extra large eggs, beaten

In a large saucepan, combine the tea, dates, cherries, cranberries, sultanas, brown sugar, coconut oil, cinnamon, ginger and cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes. Let the batter stand for 30 minutes.

Heat the oven to 300°F and line the bottom and sides of an 8″ springform pan with parchment paper. (To line the sides, make 1″ snips along the bottom edge and ease it around the tin to form a collar.)

Add the marmalade, almond meal, chopped almonds and eggs to the batter and stir well. Spread in the prepared tin and bake for 1 1/4 – 1 1/2 hours. The sides will be coming away from the tin and the center will leave only a slight stickiness when tested with a cake tester.

Remove to a wire rack and brush with about 3 tbs. marmalade, then let the cake cool in the tin. The cake can be stored in an air-tight container and wrapped in foil for up to a month.