Cranberry Recipes

Cranberries are a versitile fruit that can be used in everything from traditional sauce and baking to gourmet recipes like Muskoka Baked Goat Cheese Salad. Only your imagination limits you!

Cranberries freeze beautifully. Just put the bag in the freezer. When you want to use them, scoop out the quantity you need, rinse them quickly (do not thaw) and use them in your favorite recipe. Most recipes use fresh and frozen cranberries interchangably.

Dried cranberries are another way to add zest to recipes - either by substituting for raisins, or as a new twist!

Some of these recipes use our wine or other products. We've tried to include links, where applicable.

We welcome your recipes, too. Please email us your ideas, and we'll share them!

Enjoy!

Cranberry Sauce

3 cups (1 – 12 ounce package) fresh or frozen Johnston's cranberries
1 cup sugar
1 cup water

Wash cranberries. In a saucepan, mix sugar and water. Bring to a boil and boil for 5 minutes. Add cranberries, return to boil, boil gently until their skins pop (about 5 min.). Remove from heat, refrigerate. Makes about 21/2 cups. · Variations: For a thicker sauce, decrease water by one third. For a more tart sauce, decrease sugar by one third. Apples, raisins, lemon or orange peel can be added before cooking. Spices such as cinnamon, cloves or ginger can also be included. Or make a zippier sauce by adding horseradish!

Cranberry Almond Crunch Pie

1 unbaked 9-inch pastry shell
1 8 ounce package cream cheese, softened
3 cups cranberry sauce
1/3 cup brown sugar
3 tablespoons cornstarch
dash salt
1/3 cup sifted all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine
1/2 cup slivered almonds, toasted

Make pastry shell, fluting edges high. Blend cream cheese with 1/2 cup of the cranberry sauce; spread in bottom of pastry shell. Combine the first 1/3 cup brown sugar, cornstarch and salt; blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake at 350°F. for 35 minutes. Allow pie to cool while making topping: Combine flour and remaining 1/3 cup brown sugar. Cut in butter till mixture resembles coarse crumbs; stir in almonds. Sprinkle over pie. Bake 5 to 10 minutes more or until center of pie is firm. Serve warm or chilled.

Makes 8 servings

Cranberry Glazed Meatballs

Meatballs:
3/4 lb. ground beef
1/2 lb. ground pork
3/4 cup bread crumbs
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 egg
1/2 cup cranberry sauce

Combine ingredients, shape into meatballs, bake at 400°F 10 to 12 minutes, turning once.

Sauce:
2 cups cranberry sauce
3 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
1 drop tabasco sauce

Heat sauce ingredients. Put meatballs in casserole. Pour sauce over meatballs. Bake at 350°F for 15 – 20 minutes.

Hot Cranberry Dip

2 cups cranberry sauce
3 tbsp horseradish
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp cayenne pepper

This is one of the many delicious recipes found in June Johnson's "The Cranberry Cookbook – Recipes from 40 years of cooking with cranberries"· She serves this tasty, spicy dip with meatballs, vienna sausage, cut-up wieners or pieces of fruit.· Keep it hot in a chafing dish or an electric warmer.

In a medium saucepan, mix all the ingredients together. Bring the mixture to a boil, reduce heat and simmer covered for 5 minutes to blend flavours. · MICROWAVE: Blend mixture in a microwave-safe bowl and microwave on high for 3 minutes. Stir and microwave on high for 1 or 2 minutes more stirring after each minute until sufficiently hot.

Makes 2 cups

Cranberry Crunch

1/2 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 cup margarine
2 cups cranberry sauce

Mix flour, rolled oats and brown sugar in a medium size bowl. With a pastry blender or two knives, cut in the margarine until the mixture resembles coarse crumbs. Place half of this into a greased 9" x 9" square pan. Cover with a layer of cranberry safe and top with remaining crumbs. Bake at 350° F for 45 minutes. Serve warm with a scoop of vanilla ice cream.

Cranberry Chicken

1 1/2 cup fresh or frozen Johnston's cranberries
1/4 cup margarine
3 lbs. chicken thighs (or breasts)
1/2 cup chopped onion
2 tbsp margarine
2/3 cup ketchup
1/2 cup brown sugar
2 tbsp vinegar
1 tsp dry mustard

In roasting pan, melt 1/4 cup margarine. Add chicken, skin side down. Bake at 375°F for 30 minutes. While chicken is baking, sauté onion in 2 tablespoons margarine until soft. Stir in the rest of the ingredients and bring to a boil and simmer 15 minutes uncovered. Spoon over chicken and bake 30 minutes longer or until done, turning it several times.

Serves 6

Cranberry Orange Relish

4 cups fresh Johnston's cranberries
2 oranges, quartered
2 cups sugar

Rinse cranberries. Put through food chopper, food processor or blender with a medium coarse blade. Put oranges (skin and pulp) through food chopper, processor or blender. Mix cranberries and oranges together. Add sugar and continue mixing. · No cooking is required. This will keep well in a refrigerator for several weeks or it may be frozen easily.

Double Orange Cranberry Sauce

1 12 ounce package fresh or frozen Johnston's cranberries
1 cup cold water
1 cup granulated sugar
1 medium orange, peeled, quartered, and seeded
2 tbsp Grand Marnier or other orange liqueur

Rinse cranberries and remove stems. In a heavy medium saucepan, bring cranberries, water, and sugar to a boil. Cook until berries pop open (about 5 minutes). Reduce heat to simmer, add orange and Grand Marnier and cook 1 minute more. Remove from heat and cool.

Makes about 4 cups

Spiced Cranberry Nut Relish

3 cups (12 ounces) fresh or frozen Johnston's cranberries
1/2 cup golden raisins
3/4 cup orange juice
1 tbsp vinegar
1 two inch stick cinnamon
1 tsp dry ginger
1 tsp ground allspice
1/2 cup coarsely chopped nuts

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for ten minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. · Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.

Makes about 2 1/2 cups

Tex Mex Cranberry Salsa

1 12 ounce package fresh or frozen Johnston's cranberries
1 cup water
1 cup sugar
2 tbsp chopped canned jalapeno peppers
1 tsp dried cilantro
1/4 tsp cumin
1 green onion, white and green parts, sliced
1 tsp lime juice

Makes about 2 1/2 cups

Three Fruit Crisp

3 cups fresh or frozen Johnston's cranberries, rinsed and drained
2 medium pears, peeled, cored, and sliced
1 medium apple, peeled, cored, and sliced
1/2 cup granulated sugar
2 tsp cinnamon
2/3 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/3 cup chopped walnuts
3 tbsp butter

In a medium bowl, combine cranberries, pears, apple, granulated sugar, and 1 teaspoon of the cinnamon. Transfer to lightly greased 6 – cup casserole. · In a small bowl, combine oats, flour, brown sugar, walnuts, butter, and remaining 1 teaspoon cinnamon. Work together with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over fruit. · Bake in a preheated 350°F oven until bubbling, about 45 minutes. Allow to cool slightly, but serve warm.

Serves 6

Cranberry Stuffing

1/2 cup butter or margarine
1 medium onion, chopped
2 stalks celery, chopped
8 cups dry bread cubes
1 cup chopped fresh or frozen Johnston’s cranberries
1/2 cup chopped nuts
2 tbsp minced parsley, if desired
1 tsp salt
2 tbsp poultry seasoning ground sage or savory
1/4 tsp pepper
About 1/2 cup water – to desired moistness

In fry pan, cook butter, onion and celery until tender, stirring occasionally. In large bowl, combine remaining ingredients, except water. Add butter-onion mixture; add water to create desired moistness. Makes 2 quarts of stuffing.

Cranberry Biscotti

3 eggs
3/4 cup sugar
1/2 cup butter or margarine
2 tsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
3/4 cup chopped dried cranberries

Melt butter. In large bowl, beat eggs and gradually beat in sugar, cooled butter and vanilla. Mix flour, baking powder and salt, and stir into egg mixture to make a sticky dough. Add cranberries and mix well. Keep mixing with floured hands until dough is smooth and fruit well mixed. Turn dough out on lightly floured board and make into a ball. Divide ball in half and shape each half into a 7" log. Flatten to 4" wide with rounded edges. Place logs about 4" apart on greased baking sheet. Bake at 350°F for 20 minutes or until firm. Remove from oven and let cool for 10 minutes. Remove from baking sheet to cutting board and cut on a slight angle about 3/4" thick. Arrange slices upright about 3/4" apart on baking sheet again. Reduce oven to 300°F. Bake about 20-25 minutes or until firm and dry. Cool. Store in airtight container.

Makes about 18 biscotti.

White Chocolate Cranberry Cheesecake

1 1/4 cup vanilla wafer crumbs
1/4 cup butter (melted)
3 pkgs (8 oz / 250 g each) cream cheese (softened)
3/4 cup sugar
3 eggs
4 - 1 oz squares white chocolate (melted and cooled)
1/4 cup dried cranberries
1 tsp orange zest

Combine crumbs and butter. Press on the bottom of a 9 in. springform pan. Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix just until blended. Stir in cranberries and zest. Pour into crust. Bake at 350°F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. Decorate with orange slices, dried cranberries and white chocolate curls.

Sweet and Nutty Broccoli Salad

Dressing
1 1/2 cup mayonnaise (or salad type dressing)
2 tbsp Johnston’s Cranberry Vinegar or wine vinegar
1 tbsp Dijon mustard
3 tbsp honey
1/2 cup sweetened dried cranberries

Salad
2 bunches broccoli
1 red onion, chopped
1 cup sunflower seeds (or pine nuts)
1/4 cup bacon, cooked, crumbled

Combine dressing ingredients and let stand at least 30 minutes (overnight is best). Combine salad ingredients and add dressing just before serving.

Cranberry Salad

Almond Topping
1/2 cup slivered almonds
1/4 cup sugar
2 tsp water

Dressing
1/4 cup granulated sugar
1 1/2 tbsp poppy seed
1/4 tsp paprika
1/2 cup vegetable oil
1/4 cup Johnston's Cranberry Vinegar
2 tsp onion (finely chopped)
1/4 tsp Worcestershire sauce

Salad
1 lb fresh spinach
2 cups sweetened dried cranberries

Combine topping ingredients in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden brown and coats almonds. About 5 minutes. Turn out onto a greased cooking sheet to cool. Combine all dressing ingredients into a container and shake well. Wash and dry spinach and place in a large bowl with cranberries. Add dressing and almonds then toss.

Cranberry Chicken in Pastry with Cranberry Wine Sauce

6 large boneless, skinless chicken breasts

Filling
1/2 cup chopped apple
1 tbsp chopped onion
1/2 cup sliced almonds
1/2 cup sweetened dried cranberries

Wrap
2 tubes of crescent roll dough
4 oz trout pate, regular pate, or tin of deviled ham

Sauce
3 tbsp butter or margarine
3 tbsp flour
1/2 cup chicken broth
1/2 cup Cranberry Wine
1/2 cup milk

Blend the apple, onion, almonds and cranberries together. Pound the chicken breasts flat and fill each with stuffing. Wrap the chicken around the stuffing and hold closed with toothpicks. Place on a greased pan and bake at 350°F for 45 minutes. Can make ahead to this point and refrigerate.

Lay out two triangles of crescent roll dough and squeeze together to form a square. Spread a layer of pate over dough. Place a stuffed chicken breast in the centre and seal dough around it. Bake at 375°F for 10 minutes.

In small saucepan, melt butter. Add flour. Blend broth, wine and milk together and add slowly to flour mixture, stirring constantly. Cook, stirring, until sauce comes to a boil. Remove from heat and serve over chicken.

Serves 6

Brie & Cranberry Triangles

1 pound Phyllo dough
3/4 to 1 cup butter, melted
2 cups Cranberry Wine Sauce (recipe below)
8 ounces Brie cheese, cut into 1/2" cubes

Cut phyllo dough in half lengthwise. Cover half with plastic wrap while working the other half. Place two sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise and brush with butter. Place 1 1/2 tsp cranberry sauce and 3 - 4 cubes Brie at the bottom of dough strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake at 350° F for 10 minutes or until golden brown. Cool 5 minutes before serving.

Makes 20 appetizers

Cranberry Wine Sauce

3 cups (1 – 12 ounce package) fresh or frozen Johnston’s cranberries
1 cup sugar
1/2 cup water
1/2 cup Cranberry Wine

Wash cranberries. In a saucepan, mix sugar, water and wine. Bring to a boil and boil for 5 minutes. Add cranberries, return to boil, boil gently until their skins pop (about 5 minutes). Remove from heat, refrigerate.

Makes about 2 cups

Fruit Brulée

Fresh fruit selection (e.g. strawberries, blueberries, peaches, melons, bananas, pineapple, grapes)
1/4 cup White Cranberry Wine or Johnston’s pure cranberry juice
2 cups whipping cream, whipped
brown sugar to cover

Note: If using banana, use sparingly as it will overpower the flavour.

Toss any combination of fruit in juice or wine and arrange in individual ramekin dishes (or 9 x 13 inch baking dish.) Spread whipped cream thickly and evenly over the fruit. Refrigerate all day (4 hours minimum.) Top with a quarter inch layer of brown sugar and place in top third of oven under broiler for 2 to 3 minutes or until caramelized. Watch carefully. Return to refrigerator for 1 hour. Must make ahead.

Serves 6 to 8

Muskoka Baked Goat Cheese Salad

Vinaigrette
3/4 cup Johnston’s Cranberry Vinegar, sherry or cider vinegar
3/4 cup sweetened dried cranberries
1 shallot, minced
2 1/4 cups olive oil
salt and pepper

In food processor or blender, combine vinegar, cranberries and shallot; blend until smooth. With motor running, add oil in steady stream and mix until blended. Season with salt and pepper to taste.

Salad
2 rolls Woolwich goat cheese with fine herbs, each 4.5 oz
mixed salad greens to serve 6
2 tbsp sweetened dried cranberries
2 tbsp dried blueberries (or use more cranberries)

Using thin, hot knife or dental floss, cut each cheese roll crosswise into 3 equal pieces. Place on non-stick baking sheet.

Warm goat cheese under broiler set on high until slightly browned. In bowl, toss greens lightly with vinaigrette and sprinkle with cranberries and blueberries; arrange in centre of each of 6 plates. Using thin spatula, transfer cheese slice to top of greens.

Tip: You can use plain goat cheese and roll it in a variety of chopped fresh herbs if you have them on hand. Leftover vinaigrette can be refrigerated for several weeks.

Barbequed Butterflied Leg of Lamb

1 butter flied leg of lamb

Marinade
1 cup Soya sauce
2 cloves garlic, minced
1/4 tsp dry mustard
1 tbsp honey
1 tsp basil
1/4 cup Cranberry Blueberry Wine or sherry
1 tsp marjoram
1 tsp rosemary
1 small bunch of chives or 1 green onion

Marinate lamb in marinade for at least 3 hours. Cook the lamb on the barbeque over medium heat until desired level of doneness. Thin portions will tend to be more well done than thicker portions making it easy to cater to the different preferences of guests.

Cranberry Cream Cheese

1 – 8 oz package cream cheese
1 – 250 ml jar Johnston’s Cranberry Preserves (Cranberry Chutney, Cranberry Wine Jelly or Cranberry Peach Jam)

Place cream cheese on a decorative plate and pour preserves over top. Serve with crackers. It’s that easy and tastes wonderful!

Strawberry Shortcake with White Cranberry Wine

Biscuit
2 c up flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup milk or light cream

Glaze
1 tsp milk
1 tsp sugar

Strawberry Filling
4 cups sliced strawberries
4 tbsp sugar
2 tbsp White Cranberry Wine

Topping
1 cup whipping cream
2 tbsp sugar
6-8 whole strawberries

In large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. With fork, quickly stir in milk to form a ball. On lightly floured surface, knead dough 8—10 times. Shape into 8—10" round, 1/2" thick. Place on non-stick baking sheet. Brush dough with milk and sprinkle with sugar. Bake at 425º F for 15—18 minutes or until golden.

Meanwhile, in medium bowl, gently stir together strawberries, sugar and wine. Let stand about 20 minutes or until juicy.

Split biscuit in 1/2 and place bottom on serving plate. Spoon berries over top, reserving juice. Place biscuit top on strawberries.

Whip cream and sweeten with sugar. Spoon onto biscuit top and garnish with whole strawberries. Just before serving, drizzle with reserved juice.

Makes 6—8 servings

Fresh Muskoka Trout in Wine Sauce

2 trout fillets

Sauce
1 cup Cranberry Wine
1/2 cup Johnston’s Cranberry Chutney
2 tbsp Dijon mustard
pepper to taste

Place wine in a pot or non-stick skillet over medium-high heat and boil until reduced by 1/3. Add chutney and heat through. Just before removing from heat, add mustard and pepper. Place fillets, skin side down on barbeque and top with sauce. Cook on medium heat until done. Serve with remaining sauce.

Ginger-Mango-Cranberry Shrimp Kebabs

1/4 cup Soya sauce
1/4 cup Cranberry Wine
1/4 cup vegetable oil
1 tsp ground ginger
24 large shrimp
2 cloves garlic, chopped
4 green onions
1 mango
Johnston's Cranberry Chutney for dipping

Combine Soya sauce, wine, oil, ginger and garlic in a bowl. Add shrimp and marinate for 30 minutes in fridge. Clean, trim and cut green onions each into three pieces. Peel mango and cut into chunks. Thread two shrimp on skewer then green onion and a chunk of mango on end. Barbeque 3-4 minutes, turning once. Serve with cranberry chutney for dipping.

Cranberry & Stilton Soup

1 tbsp butter
1 cup sliced leeks (white part only)
1 tbsp minced garlic
8 cups chicken stock
4 cups sliced peeled potatoes
1 bay leaf
salt and pepper
2 cups watercress leaves
1 cup sour cream or 35% cream
1 sprig thyme (leaves only), separated
3/4 cup crumbled Stilton cheese
1/3 cup Cranberry Wine
freshly grated nutmeg

In large pot, melt butter over medium heat; sauté leeks and garlic, stirring often, until translucent. Add stock, potatoes, bay leaf, and salt and pepper to taste; simmer until potatoes are softened. Stir in watercress and cook until wilted. Remove bay leaf. In food processor or blender, puree in 2 or 3 batches. Return to pot and gently heat through. Add sour cream, thyme leaves and Stilton cheese; gently heat through. Just before serving, stir in wine. Ladle into bowls. Garnish with nutmeg.

Recipes from June Johnston's, The Cranberry Cookbook

Bill's Brie in Puff Pastry

1 pkg. frozen puff pastry dough
1 kg Brie cheese
1 cup (250 ml) cranberry sauce
1 tbsp (15 ml) grated orange rind
1/4 cup (60 ml) orange liqueur (Cointreau)
1 egg yolk
1/2 tbsp milk

Roll out puff pastry dough into a large square, about 12 – 15 " (30 – 38 cm). Cut the Brie in half crosswise and place the bottom half in the middle of the pastry square. Top with a mixture of sauce, orange rind and liqueur. Place the top half of the Brie on the cranberry mixture. Bring up the four corners of the pastry to the center and twist it in a knot. Mix the egg yolk and milk well. Brush over the top of the pastry. Bake it at 375º F (190 ºC) for 10 – 15 minutes or until golden brown. Serve immediately.

Serves 12 – 15

Source: June Johnston's, The Cranberry Cookbook

Cranberry Dijon Chicken

1 - 3 lb (1.5 kg) broiler-fryer chicken, cut up
1 cup (250 ml) cranberry sauce
1 Medium onion, finely chopped
1/2 cup (125 ml) ketchup
2 tbsp (30 ml) Dijon-style mustard
1 tbsp (15 ml) brown sugar
1/2 tsp (2 ml) salt
2 tbsp (30 ml) water
2 tbsp (30 ml) vinegar
4 tsp (20 ml) cornstarch

In a microwave-safe dish, arrange pieces of chicken, meatiest pieces to the outside of the dish. Cover with wax paper. Micro cook on high for 8 minutes, rearranging pieces twice. Drain off fat. In medium bowl, combine cranberry sauce, onion, ketchup, mustard, brown sugar and salt. Spoon over chicken. Cover with waxed paper and cook on high 10 – 12 minutes or until chicken is tender; basting chicken and rotating dish once. Remove chicken, reserving cranberry mixture and skim fat from surface. In a small bowl, mix water, vinegar and cornstarch. Stir in cranberry mixture and micro cook about 2 minutes or until mixture is thick and bubbly, stirring after every minute. Return chicken to dish and micro cook 1 minute longer. To bake in a conventional oven, place cranberry mixture over chicken in a pan. Cover with foil. Bake at 400ºF (200ºC) for 45 minutes. Remove foil, baste and bake for 15 minutes longer to brown chicken. Remove chicken from pan and mix vinegar-water cornstarch mixture with remaining sauce in pan and cook over medium heat until thickened.

Serves 6

Source: June Johnston's, The Cranberry Cookbook

Cranberry Pecan Pie

pastry for a single crust 9" (23 cm) pie shell

Filling
3 eggs, beaten
1 cup (250 ml) dark corn syrup
2/3 cup (150ml) sugar
1/4 cup (60 ml) butter, melted
1 cup (250 ml) Johnston's fresh or frozen cranberries, halved
1 cup (250 ml) pecan halves
whipped cream, sweetened

Preheat oven to 325°F. Prepare pastry and line pie plate. Sprinkle with cranberries and pecans. Mix corn syrup, sugar and butter. Pour carefully over the pecans and cranberries. Bake at 325ºF (160ºC) for 50 – 55 minutes, or until a knife inserted halfway between the edge and center comes out clean. Cool. Serve topped with whipped cream.

Serves 6

Source: June Johnston's, The Cranberry Cookbook

Recipes Submitted by our Customers

Cranberry Jam

7 1/2 cups Johnston's cranberries (fresh or frozen)
4 cups water
5 1/2 cups sugar
1 pouch liquid Certo

Cook cranberries in water until very soft. Put through a coarse sieve to remove seeds, if desired. Return to heat and add sugar gradually, stirring until dissolved. Stirring continuously, bring to a boil. Boil hard 1 minute, without stirring. Remove from heat and add Certo. Stir and skim for 7 minutes to distribute fruit. Pour into jars and seal.

Yield: 8 - 250 ml jars

From: Mary Ann Hocquard

Carol's Chocolate Chip Cranberry Cookies

1/2 cup olive oil
1 scant cup brown sugar
1/3 cup sugar
3/4 cup very ripe banana, mashed
2 eggs, lightly beaten
1 tsp vanilla
2 1/2 cups old fashioned oats
1 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup Johnston's cranberries, fresh or frozen, chopped
1 cup chocolate chips

Mix together oil, sugars, banana, eggs and vanilla. Add oats. Mix together flour, soda and salt and add to oats mixture. Stir in cranberries and chocolate chips. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 for 10 to 12 minutes.

From: Carol Atack

Deb's Cranberry Orange Scones

½ cup low fat or half and half cream
½ tsp vanilla
1 X-large egg, beaten
2 tbsp frozen orange juice concentrate, thawed
2 scant cups all purpose flour
3 tbsp sugar
1 tbsp baking powder
1/4 tsp cinnamon
1 tbsp orange zest
¾ tsp salt
½ cup cold butter, cubed
1/2 cup Johnston's dried cranberries

Preheat oven to 400 degrees and line cookie sheet with parchment paper
1. Beat egg and add to cream, stir in vanilla and orange juice and set aside
2. Combine flour, sugar, baking powder, cinnamon, salt and orange zest
3. With pastry blender or food processor, cut butter into flour mixture until it resembles coarse crumbs
4. Fold in dried fruit
5. Pour egg mixture over flour mixture and stir quickly but lightly. Do Not Over Mix
6. Prepare a floured surface for the dough. Roll the dough out onto the flour and sprinkle lightly with flour. Using your fingertips, flatten dough to about 1 inch thick. Fold in half three times then pat into circle that's 3/4 inch thick.
7. Using pizza cutter, cut into 8 triangles. Brush with egg wash and sprinkle lightly with sugar
8. Bake for 15-17 minutes (until lightly browned) on center rack. Enjoy warm!