Leftover cranberries are always a good problem to have. I bought a bunch fresh last November, and they keep practically forever. So this week: cranberry-lime bread, which I took into work. It was popular, particularly among lime lovers 😉
Cranberry Lime Bread
adapted from Betty Crocker’s Cranberry-Orange Bread
2 cups AP flour
3/4 cup sugar
3/4 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
1/4 cup butter, softened
grated zest and juice of one lime
1 cup fresh cranberries, roughly chopped
1/2 cup walnuts (opt.)
Preheat the oven to 350. Mix your dry ingredients in a medium bowl, then cut in the margarine until it resembles small crumbs. Put the lime juice in a measuring cup and fill the rest of the way to the 3/4 cup mark with cool water. Add this, the lime zest, and the egg to the dry ingredients and stir until just moistened. Stir in the cranberries and nuts. Bake 1-1 1/4 hours until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan. This works well for breakfast or a little snack. You could also put on a light glaze and call it dessert.
Recipe notes: “Zest” is the very outer part of a citrus fruit. It’s got essential oils that carry a lot of the fruit’s flavor in a very little space. When zesting, try to only get the very outer, colored (in the case of limes, green) portion. The white pith underneath has one dominating flavor that you really don’t want: bitter.