Seasonal Favorites, Pumpkin and Cranberries, Get a Holiday Makeover

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by Jordan Danz & Clare Jacky

It’s the holiday time and that can only mean two things: pumpkin flavored goodies and cocktails. Okay, there is much more to the holidays than that, but these are two of the things I look forward to most each holiday season. We decided that a gluten-free baking recipe would be a great asset to anyone’s baking repertoire, so we gave it a try. We believe that the test of a truly great gluten-free baked goodie is that its taste and appearance should be indistinguishable from one that uses regular flour. The following recipe passes this test. We also believe that one sure fire way to guarantee that your baking efforts turn out well is to have a cocktail in your hand while baking!

Gluten-Free Pumpkin Ginger Cranberry Bread

1 cup packed light brown sugar

4 tablespoons pure maple syrup

1/4 cup liquefied coconut oil (heat in a small pot on low to liquefy)

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups pumpkin puree

3 tablespoons grated fresh ginger

1 1/2 cups gluten free baking flour (We used Bob’s Red Mill Brand, available in most grocery stores)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon arrowroot powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped walnuts

1/2 cup dried cranberries

Preheat the oven to 350 degrees. In a standard mixer or with a hand mixer combine all wet ingredients, including the grated ginger, and mix thoroughly. In a separate bowl combine all the dry ingredients and with a whisk stir to make sure they are well mixed. Slowly add the dry ingredients to the wet mixture but do not over mix. Then blend in the walnuts and cranberries. Place the batter in a lightly greased Bundt cake or bread pan. Bake for 45–50 minutes, or until you can pull a toothpick out without any bread sticking to it. Let the bread cool and then serve with coconut milk ice cream.

Note: For vegan bread, replace eggs with 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water.

Cranberry Bourbon Cocktail

1 ounce fresh squeezed orange juice

1 ounce brewed Earl Grey tea

3 ounces Bourbon

3 tablespoons cranberries (If using frozen, make sure to thaw them first.)

1 tablespoon orange zest

1 tablespoon rosemary leaves

1 teaspoon sugar

Place the cranberries, orange zest, rosemary leaves and sugar in the bottom of a cocktail shaker. Muddle together until all the cranberries are broken. Add the liquids and stir. Fill the shaker with ice, put the lid on and shake it until very, very cold. Pour the mixture into a chilled martini glass and enjoy.

Prefer something alcohol-free? Try this alternative version of the cocktail.

Virgin Cranberry “Bourbon” Cocktail

2 ounces fresh squeezed orange juice

2 ounces brewed Earl Grey tea

4 ounces apple cider

3 tablespoons cranberries (If using frozen, be sure to thaw them first.)

1 tablespoon orange zest

1 tablespoon rosemary leaves

The virgin version can be shaken and served in a martini glass or it can be served over ice in a pint glass.

Jordan Danz and Clare Jacky are the co-editors of the food blog www.OurQueerDinner.wordpress.com, a collection of recipes and stories centered on their chosen family of friends in Minneapolis. They share a common love for food, family dinners and Saturday morning PBS cooking shows.