When life gives you lemons or cranberries

Last fall I canned up quite a few jars of cranberry sauce. I'd had the berries in the freezer and in anticipation of moving off-grid, I started canning everything in there. The sauce was one thing. However, I'm pretty sure I measured too much water into the pot of berries and sugar because every last jar of cranberry sauce was runny and soupy.

We've been eating it anyway, but I canned it in pints and we can't go through a pint before it goes bad. No real refrigeration, you know. (Next time I'll use half-pints.) Well, we had it with a "Thanksgiving" style meal the other night. Home canned chicken, gravy, stove top stuffing (don't judge - it was on sale, I had coupons, and it's tasty), and a few other homemade items. Still had about 3/4 of the pint left after dinner.



Today I decided I needed to do something different with the cranberry sauce, so I searched through the recipes on my computer and came up with a quick bread recipe to use. It was actually a pumpkin bread recipe, but after tweaking it a bit, the result is moist, delicious cranberry bread!

Here's how I made the bread:

   1/4  Teaspoon baking powder
   3/4  Teaspoon salt
   1/2  Teaspoon cinnamon
   1 Teaspoon baking soda
   1 2/3  Cups flour
   1 1/2  Cups sugar
   1/2  Cup oil
   2 eggs
   1 1/2 cups cranberry sauce

Sift together baking powder, spices, baking soda and flour.  Beat
together other ingredients, then gradually add sifted ingredients.
Mix well.  Bake one hour in greased loaf pan at 350 degrees or until
it tests done.

I would probably use about 1 1/2 cups of any wet syrupy fruit in this recipe. Let me know what you think if you make it!