Autumn  and Winter Holiday Dinners call for Cranberry Sauce.  Either you will purchase canned Cranberry Sauce or make it yourself.  There was a time when the only Cranberry Sauce I liked was the canned jellied kind, even when my Mother made her own whole Cranberry Sauce.  Well, I finally grew up and my taste buds did too. The only Cranberry Sauce I eat now is the homemade whole variety.  My Cranberry Sauce is very tasty since it is made with Wine, Vanilla Bean and Cinnamon Stick.

 

But once the holidays are over and you are cranberried out, what do you do with what is left over if there are any leftovers.  The other night for dinner I was thinking what to serve in place of potatoes with the fried shrimp that I was making when I remembered the Cranberry Sauce that was sitting in the back of the refrigerator.  The resulting recipe was Cranberry Sauce Cornbread, something that I have never seen.

The following is how I made it along with photos of each step and the finished product.  The cranberry sauce replaces the milk or buttermilk in the recipe and gives a nice
color to the cornbread.  It also is very tasty and it gives the sensation of actually eating the cranberry sauce right along with the bread.

 

The first thing that I did was to puree the Cranberry Sauce in the Food Processor which was fitted with the chopping blade.  The Cranberry Sauce does not have to be thoroughly pureed.  It adds some texture variation when the Cranberries are just chopped.

 

 

The Dry Ingredients measured out per the recipe.  They are listed from top left to bottom right in order as described below the photo.

 

 

 

 

 

 

 

 

 

In this photo the Cornmeal, Flour, Baking Soda, Salt & Sugar have been mixed together in a mixing bowl.  If you don’t want your cornbread too sweet, you can leave out the sugar in the recipe.  The Cranberry Sauce being used has plenty of sugar to sweeten the bread with.

 

 

 

 

 

 

 

Here the mixed Dry Ingredients have been added all at once to the Cranberry Mixture.

 

 

 

 

 

 

 

 

 

 

 

The Cranberry Batter in a greased 8 x 8 inch baking pan.  Baked at 375 degrees for 35 minutes or until a toothpick inserted in the middle comes out dry.

 

 

 

 

 

 

 

 

 

For the complete recipe please see /cranberry-cornbread/