The holiday season is in full swing. From movies to holiday dinners, there are so many things that make this ‘the most wonderful time of year.’ Among the things I love are the flavors of the season, especially oranges and cranberries. That’s why when I saw this recipe on the Food Network, I wanted to try it. It’s been a few years since I discovered it, but it was an immediate hit at Thanksgiving. Even though we’re past that holiday, there’s plenty of the season left to enjoy this Apricot, Orange, Cranberry Bread.
Apricot, orange, and cranberry flavors
If I had to pick one fruit as my absolute favorite, it would probably be the orange. Juicy and sweet, the flavor of oranges blend into this bread beautifully. And the beauty of it is, you don’t even need fresh oranges to pull this one off. Everybody’s got orange juice in the fridge or freezer, right?
We’re also big fans of fresh cranberries. We buy several bags, make our own cranberry sauce (which also has some orange juice added!), and freeze the rest of the berries for recipes. When you throw those tart little berries in a recipe with all the other sweetness, it all balances out. Because fresh apricots can be hard to find (at a reasonable price) this time of year, we used dried Turkish apricots. They’re still soft and, once chopped up and baked…yum!
Mini-loaves make great gifts
If you don’t want all that bread around the house, use some of the mini-loaves as gifts! Spread the joy of the season by wrapping loaves in foil and distributing them to your friends and family. After all, what’s better than a gift made by you?
Want to try another great gluten-free recipe? Take a look at this recipe for Coconut Rice with Shrimp and Corn. Click here to view more Friday Morning Post entries, or you can follow me on Twitter.
