So– Thanksgiving, aka High Holy Day for Cooks, has come and gone. And you are left with, shall we say, an imbalance of leftovers. The guests fell upon the remains of the Maple Jalapeno Bacon Roasted Brussels Sprouts like vultures; the turkey and mashed potatoes were swiftly packaged up for later; the sweet potato crisp was claimed in the spirit of a conquering nation setting flags upon distant shores. But the remainders of the cranberry sauce, of which you admittedly make too much each year, sit alone and unclaimed upon the table, despite the tart and citrus-infused deliciousness.
It’s time to work that extra cranberry sauce into a fragrant quick bread, redolent of cardamom. Unglazed, it’s a fantastic breakfast. Glazed with a Satsuma Caramel, it’s a worthy dessert.
I promise I’ll get off this quickbread kick soon, before I have to rename this blog to something like bakingpowder4evah.com. They’re just so easy to whip up for guests.
I used Michael Ruhlman’s quickbread ratio as a starting point for this recipe. Now get out there and use up that leftover cranberry sauce.
- 8 ounces whole wheat flour
- 8 ounces AP flour
- 8 ounces sugar
- 2 tablespoons ground cardamom
- 4 teaspoons baking powder
- 2 teaspoons salt
- 16 fl oz milk
- 4 eggs
- 8 fl oz oil
- 1 tablespoon orange extract
- 8-12 oz fresh cranberry sauce (preferably citrus cranberry sauce)
- 1 stick unsalted butter
- 1 cup sugar
- Juice of two satsumas (or similar citrus)
- Zest of two satsumas (or similar citrus)
- Preheat the oven to 350 degrees F.
- Grease a bundt pan.
- Combine dry ingredients (flour, sugar, baking powder, salt, cardamom) and whisk to combine.
- Combine wet ingredients (milk, eggs, oil, orange extract) and whisk to thoroughly incorporate.
- Fold in the cranberry sauce.
- Pour batter into the bundt pan.
- Bake for approximately an hour, or until the top is deeply golden and the bread has pulled away from the sides of the pan.
- Let rest and cool for at least 10 minutes.
- Press a plate to the top and invert to release the bread.
- Slip the bread from the plate to a cooling rack set over a cookie sheet, for application of the glaze.
- On the stovetop, combine the unsalted butter, sugar, and satsuma juice in a non-stick pan.
- Bring to a boil and stir frequently.
- As soon as the mixture turns amber, remove it from the heat. Quickly stir in the citrus zest.
- Carefully pour over the bundt cake.
- Let cool for several minutes before slicing and serving.