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Tag Archives: cranberry

Chai Banana Bread

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I used this recipe but did not add the icing. I used a mix of raisins, dried cranberries, and dried apples.

Cranberry Pistachio Biscotti

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I started with this basic recipe and then modified it with some of the suggestions in the comments:

  • I added 1 teaspoon dried orange zest
  • I replaced the olive oil with butter
  • I first mixed the dry ingredients, then crumbled in the butter, then added the wet ingredients (along with a little water), then added the zest, cranberries, and pistachio nuts
  • I used only one cup of pistachio nuts

I made this to give to people and it was appreciated.

Ginger Cranberry Kombucha Mocktail

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I used commercial kombucha for this as I did not make it in my own home. For the ice cubes I didn’t have rosemary or cranberries, so I decided to use Douglas fir needles and blueberries. The blueberries were grown locally over the summer and frozen, while the fir needles were harvested from a nearby grove. Douglas fir has edible needles which are often used to make tea; if you try something similar be sure of your tree identification and knowledge of needle toxicity as not all tree needles are safe to consume. Here’s the original recipe.

These looked great but the taste was ordinary.

White Chocolate Chip and Cranberry Cookies

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Here’s the recipe for these cookies. I left out the almond extract.

Chocolate Chip Oatmeal Cookies

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I started with the recipe for giant choc oat raisin cookies in Australian Women’s Weekly Quick-Mix Biscuits & Slices and modified it by changing the sugars and the nuts/chips/fruits.


  • 125 grams of butter, softened and chopped
  • 1 teaspoon vanilla extract
  • 200 grams packed maple sugar
  • 110 grams granulated grape sugar
  • 2 tablespoons honey
  • 2 eggs
  • 260 grams white flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 135 grams rolled oats
  • 100 grams chocolate chips
  • 100 grams chopped dried fruits (I used raisins and cranberries)


Preheat the oven to 350° F/180° C.  Beat the butter, vanilla, maple sugar, grape sugar, honey and eggs until well blended.  Add the oats, salt, flour and baking soda and mix well.  Stir in the chocolate chips and fruits.

Form large balls from the mixture, about 60 ml in size.  Place them on a baking tray covered with a silicon mat or baking paper.  Leave plenty of space between cookies and flatten them slightly as you set them down.  Allow about four per tray.

Bake for 12-14 minutes, until lightly browned.  Remove from the oven and let cool on the pan for two minutes before moving the cookies to wire racks to cool for at least 5 minutes.

Morning Muesli

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This weekend I made a fresh batch of muesli.  There’s no standard recipe for it, because it’s different every time.  This time I used oat flakes, spelt flakes, chia seeds, two types of roasted pumpkin seeds, flaked almonds, dried cranberries, sultanas and cocoa nibs.


Add some type of thick syrup, just enough to stick the small ingredients to the larger ones. Mix everything except dried fruits, as these will burn. I used agave syrup this time, but I’ve used honey in the past and I expect molasses or date syrup would also work.  Spread it out on a baking tray lined with parchment paper and bake in a moderate oven (about 350° F/180° C) until it is lightly browned.  Stir every 10 minutes.  Mine usually needs 30-40 minutes.  When it is done, mix in any dried fruits and leave it to cool, then store it in a container with a tight lid.


I like to eat it topped with some Greek yogourt.  I buy a large container, mix it with vanilla extract, a pinch of salt, liquid stevia to taste, and a bit of agave syrup to eliminate the chemical taste of using stevia alone.  I whisk it and then put it back in the container so I have sweetened yogourt available in the morning, when I really can’t be bothered to mix it up.


In the summer, I often don’t include any dried fruit and simply serve it with fresh seasonal fruit.  As it is winter the best I could do was add a few frozen blueberries.

Potato latkes with apple-cranberry sauce


That’s last night’s dinner: potato latkes with apple-cranberry sauce (recipe from Marlena Spieler’s Recipes from my Jewish Grandmother) with a side of creamed chard/mangold.  Creamed chard is basically creamed spinach, but with chard leaves replacing the spinach for extra calcium.  Look for the chard stems to make an appearance later in the week.