Cranberry Cooking for All Seasons [Paperback]

Nancy Cappelloni (Author)

Book Description

Publication Date: December 1, 2002

Are you always searching for creative, original recipes? Do you enjoy eating healthy foods? If so, you will love this colorful, high-quality cookbook, featuring cranberries as the star attraction in 125 innovative recipes. Here are easy-to-follow recipes for meat and poultry dishes, sauces, desserts, breads, cakes, stuffing, relishes, beverages, and preserves. Plus, background and nutritional information: historical facts and tidbits, beautiful harvest photos, and the latest studies on the cranberry’s many health benefits. Endorsed by the Cape Cod Cranberry Growers’ Association, Cranberry Cooking For All Seasons is sure to be a hit with cooks across the country. A "must-have" for every kitchen—from Thanksgiving through summer's end!

Editorial Reviews

From the Publisher

Sample Recipe: Cranberry Swirl Coffee Cake with Streusel Topping

A form of this popular coffee cake has been a favorite for generations in many families during the holiday season. Friends and family members looked forward to this seasonal treat when cranberry sauce was only available during a few months of the year.
For the Coffee Cake: ½ cup (1 stick) butter ¾ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (one half pint) low-fat sour cream One 8-ounce can whole cranberry sauce, mashed
For the Streusel Topping: 1 tablespoon cinnamon ¾ cup packed brown sugar ¼ cup melted butter ½ cup finely chopped nuts
Preheat oven to 350 degrees. In a large mixing bowl cream the butter, gradually adding the sugar. Add the eggs, vanilla and almond extract. Blend until smooth. In a separate bowl mix together the dry ingredients. Add the sour cream alternately with the dry ingredients to the creamed mixture. Grease an 8" bundt pan. Combine all the ingredients for the streusel topping and place on the bottom of the bundt pan. Pour half of the coffee cake batter into the bundt pan over the topping. Layer the cranberry sauce evenly over the batter. Swirl the cranberry sauce into the batter with a knife. Pour the remaining half of the batter into the bundt pan. Bake for approximately 55 minutes or until lightly browned. Loosen the edges of the coffee cake with a knife. Turn the pan upside down and cool on a rack fifteen minutes. Loosen the coffee cake from the pan. Serve warm.

About the Author

Cranberry Cooking For All Seasons is Nancy Cappelloni’s second cookbook. She became interested in the American cranberry and its history after visiting Nantucket, Martha’s Vineyard, Cape Cod, Prince Edward Island, and Bandon, Oregon. She interviewed Wompanoag elders, Yankee farmers, agricultural scientists, marketing experts, and cooks to research this unique book. Nancy and her family currently reside in the San Francisco Bay area, where she is an educator in the Marin County School District. She has appeared on several radio and television shows, and given cooking demonstrations from East Coast to West.

Product Details

• Paperback: 148 pages
• Publisher: Spinner Publications (December 1, 2002)
• Language: English
• ISBN-10: 0932027717
• ISBN-13: 978-0932027719
• Product Dimensions: 10.4 x 7.5 x 0.4 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #556,443 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars A fresh look at Cranberry Cuisine, December 19, 2002

By 

Magdalena (Amherst, MA) - See all my reviews

This review is from: Cranberry Cooking for All Seasons (Paperback)

I have read many cookbooks which include cranberry recipes, but none with such an extensive look into the magnificent fruit. Mrs. Cappelloni provides the reader with an enlightening view on the subject of cranberries. I would say it is certainly the best single subject cookbook I have ever encountered. I recommend it to all.

8 of 8 people found the following review helpful:

5.0 out of 5 stars More than just for Chutney, January 2, 2003

By 

Smitty - See all my reviews

This review is from: Cranberry Cooking for All Seasons (Paperback)

When my wife came home with Cranberry Cooking, I was more than a little uneasy. The only time I ever eat cranberries are in the chutney my wife makes on Thankgiving, and that's usually just to avoid an argument. However, one day, being curious, I started flipping through the book, and was amazed at how delicious the cranberry recipes actually looked. I made a few of them, and they were outstanding to say the least. I'd like to thank Mrs. Cappelloni for this amazing edition to the world of cookbooks, and for changing my view on Cranberries.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Incredibly delicious recipes, November 12, 2008

By 

Lauren (San Francisco, CA) - See all my reviews

This review is from: Cranberry Cooking for All Seasons (Paperback)

This book is my go-to for a variety of favorite main and side dishes and desserts---I love the simple acorn squash stuffed w/ cranberry recipe, cranberry apple crisp, and cranberry sauces. The recipes are straightforward and involve all the right touches so everything comes out looking and tasting beautiful.