I really, really love fresh cranberries.
So much so that I bought 3 lbs of them. I was at Costco; nothing less was acceptable.
They are versatile enough to be paired with some combination of turkey, cream cheese, brie, orange, or a toasted baguette. So in typical Tiffanie fashion, in go all those ingredients into the shopping cart. I love you, Costco.
Every day I ate something with cranberries. To my dismay, I still had 1 lbs of cranberry left. I needed new ideas.
This recipe comes from the Food section of BBC (a British based broadcasting company). The different metrics were slightly a turnoff but thank goodness for that handy kitchen scale. Not only is this recipe charming to look at it, it’s the perfect combination of tart and sweet. Pair it with a cup of tea and you’ll be ready for that next tea party.
- 100g soft cheese
- 250g caster sugar
- 175g cranberries
- 200g plain flour
- 2 tsp baking powder
- 2 eggs
- 75ml flavourless oil , such as sunflower
- 1 tsp vanilla extract
Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don’t worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 18 mins or until risen and golden and a toothpick comes out clean. Cool on a wire rack.
From BBC Good Food