Finding fresh cranberries in Germany is like finding a needle in a haystack. Since cranberries are mainly grown in the U.S. and Canada, they rarely make the trip accross the Atlantic. Plus, without Thanksgiving to help make a case for cranberries (A.K.A cranberry sauce- delish!), they aren’t a staple in the German diet. When I do find fresh cranberries, I snatch them up and turn them into this!
So outside of cranberry sauce, what kinds of things can we make with them?!
A lot of people don’t buy cranberries outside of Thanksgiving and generally don’t consume anything with cranberries in it outside of cranberry sauce, juice, and maybe the occasional dried cranberries. BUT, there are loads of dishes, cakes, pies, etc. that can be made with this delicious fruit. Though the raw fruit is hard and bitter, it transforms when heated and mixed with a few select ingredients.
I am a HUGE fan of mixing cranberries with oranges. It’s like peanut butter and jelly. You may not think that the two go together at first, but once you try the delicious pairing, you’ll wonder why you didn’t come up with it in the first place!
- For the pound cake:
- 363 g sugar
- 205 g butter
- ½ vanilla bean
- 284 g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 3 eggs
- 220 g sour cream
- 200 g fresh cranberries
- For the glaze:
- 1 orange zested
- juice from 1 orage
- powdered sugar
- Start by pre-heating the oven to 180 Celsius or 350 Fahrenheit.
- Prepare the pound cake form by generously greesing the inside of the pan.
- In the mixing machine, cream together the butter, sugar, and vanilla.
- Add the eggs one by one.
- Sift together the flour, baking powder, baking soda, and salt.
- Alternating between the dry ingredients and the sour cream, add the final ingredients.
- Remove the bowl from the mixing machine, and fold in the cranberries.
- Transfer the batter to the pound cake form and spread evenly.
- Bake the pound cake at 180 Celsius or 350 Fahnrenheit for about 15 minutes.
- Pull out of the oven and with a sharp knife, cut the top layer of the cake right down the middle.
- Place back in the oven and lower the temperature to 160 Celsius or 320 Fahrenheit.
- Back for about another 1:15.
- Meanwhile, prepare the orange glaze in mixing all ingredients together, while adding the powdered sugar a little bit at a time until the desired consistency is reached.
- Once the pound cake comes out of the oven, let cool slightly and carefully remove from the form.
- Drizzle with the orange glaze.