food / life / recipes

They’re what’s good this season: cranberries

October 18, 2013


It’s a good thing the cranberry crop is coming in strong for 2013 as I seem to be harvesting more than my usual take at the market. These cranberries won’t live a long shelf-life around The Cookery. They’re juicing up a loaf of pumpkin bread which just came out of the oven and is headed out the door to be shared.

Pumpkin bread recycled
Pumpkin bread recycled

Give this pumpkin bread recipe a go and fold in two cups of fresh cranberries to the batter.



Your email address will not be published.