Ingredients
8 ounces fresh cranberries
3/4 cup sugar
1/2 cup water
1 cinnamon stick
1/8 tsp. ground nutmeg
Juice and grated peel of 1 orange
2 Tbsp. I Can't Believe It's Not Butter!® Spread
Directions
Bring cranberries, sugar and water to a boil over medium heat in 2-quart saucepan. Reduce to heat to low. Stir in cinnamon and nutmeg. Simmer, stirring occasionally, 7 minutes or until cranberries begin to burst. Stir in orange juice and grated peel. Simmer 5 minutes. Turn into bowl; cover with plastic wrap so it does not form a skin as it cools. Refrigerate until cooled completely.
Whisk I Can't Believe It's Not Butter!® Spread in small bowl until smooth. Remove the jam from the refrigerator and stir to break it up. Gently stir in about 2 tablespoons jam into Spread, stirring so the fruit is running through the spread without completely blended in. Serve on the side with anything from toast to waffles. It is also great melted and drizzled over roasted turkey!
Source: http://www.icantbelieveitsnotbutter.com
Showing posts with label Berries. Show all posts
Showing posts with label Berries. Show all posts
Mixed Berry Coffee Cake
1/2cup low-fat buttermilk
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed
Directions:
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
Source: http://www.bettycrocker.com/recipes/mixed-berry-coffee-cake
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed
Directions:
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
Source: http://www.bettycrocker.com/recipes/mixed-berry-coffee-cake
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