Winter is the time when nuts and dried fruits get their dues and start weaseling their way into everything from cookies, cakes, bars and anything else remotely dessert-like. The juicy fruits of summer are hard to come by in winter and when the temperature drops, one shrinks into their padded clothing to hide from the cold as warm desserts sprinkled with dry fruits evoke a sense of warmth. Cranberries are one such fruit that make for a splendid addition to bake, and taste wonderful in their dried form. So, here are some easy desserts to get you started with your baking shenanigans:
1. Cranberry Cupcakes
Ingredients:
- 110 gm all-purpose flour
- 55 gm sugar
- 5 gm baking powder
- 1/4 tsp salt
- 110 gm milk
- 20 gm vegetable oil
- 1 egg
- 5 gm vanilla extract
- 110 gm dried cranberries, chopped
Instructions:
- 1. Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.
- 2. In a medium bowl, whisk together the dry ingredients —flour, sugar, baking powder and salt. Set aside.
- 3. In a separate bowl, whisk the wet ingredients —milk, oil, egg and vanilla—until smooth and creamy.
- 4. Pour the wet into the dry and gently stir just until combined. Don't overmix! Fold in the cranberries.
- 5. Scoop the batter evenly among the lined cups.
- 6. Bake for 15-20 minutes, until the tops are lightly golden and a toothpick inserted comes out clean.
- 7. Allow to cool completely before serving. The cranberries will burst with their sweet yet sour flavor with each bite!
2. No-bake Cranberry Cheesecake
Ingredients:
Crust:
- 150 gm biscuit/cookie crumbs
- 15 gm sugar
- 30 gm butter, melted
Filling:
- 680 gm cream cheese, room temperature
- 150 gm sugar
- 5 ml orange juice
- 250 gm heavy cream
Cranberry layer:
- 500 gm dry cranberries
- 150 gm sugar
- Zest of 1 orange
- Juice of 1 orange
- 50 ml water
Instructions:
- 1. Make the crust by mixing the biscuit/cookie crumbs, sugar and melted butter until well combined.
- 2. Press into the bottom and up the sides of a 20 cm springform pan. Refrigerate until needed.
- 3. For the cranberry layer, combine the cranberries, sugar, orange zest and juice, and water in a saucepan and bring to a boil.
- 4. Reduce heat and simmer for 10 minutes, stirring occasionally, until cranberries are soft. Set aside to cool.
- 5. Make the filling by beating the cream cheese, sugar and orange juice until smooth. In a separate bowl, whip the cream until soft peaks form.
- 6. Gently fold 1/3 of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.
- 7. Spread half the filling over the chilled crust. Top with half the cranberry layer. Repeat layers, ending with cranberries. Chill for at least 6 hours before serving.
3. Cranberry Oatmeal Cookies
Ingredients:
- 250 gm all-purpose flour
- 100 gm rolled oats
- 150 gm brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 125 gm butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 150 gm dried cranberries
Instructions:
- 1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together flour, oats, brown sugar, baking soda and salt.
- 3. In a large bowl, beat the butter and sugar until they become light and fluffy. Beat in the egg and vanilla as well.
- 4. Stir the dry ingredients into the wet ingredients until combined. Stir in the cranberries.
- 5. Scoop rounded tablespoonfuls of dough and place them 2 inches apart on the prepared baking sheet.
- 6. Bake for 10 to 12 minutes, until lightly golden around the edges.
- 7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Cranberry Muesli Bars
Ingredients:
- 150 gm rolled oats
- 100 gm dried cranberries
- 50 gm brown sugar
- 50 gm honey
- 30 gm nut butter (peanut or almond butter)
- 25 gm seeds (sunflower, pumpkin or sesame seeds)
- 15 gm nuts (almonds, walnuts or almonds, chopped)
Instructions:
- 1. Line an 8x8-inch baking pan with parchment paper.
- 2. In a medium bowl, mix the dry ingredients—oats, cranberries, seeds and nuts.
- 3. In a small saucepan, heat the honey and brown sugar until just combined and runny. Remove from heat and stir in the nut butter until well blended.
- 4. Pour the wet ingredients into the dry and stir until fully combined.
- 5. Press the mixture firmly and evenly into the prepared pan.
- 6. Refrigerate for at least 2 hours, until set.
- 7. Cut into 16 bars. Store in an airtight container in the refrigerator for up to 1 week.