cranberry

Name: Cranberry Pistachio Holiday Biscotti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 3 c. all-purpose flour; ¾ c. sugar; 3 eggs, room temperature; 1 ½ tsp. baking powder; 1 tsp. sea salt; 1 tsp. vanilla extract; 1 ½ sticks butter, softened; ½ cup shelled pistachios; ¾ cup sweetened dried cranberries

Fresh Cranberry Chutney

November 25, 2019

Cranberry chutney is a sweet and sour condiment made with fresh cranberries, onions, ginger and orange zest. It is a great topping for crostini as an appetizer, but is also delicious on baked chicken. If you love the combination of cranberries and orange, try this Cranberry Orange Upside Down Cake. For even more cranberry goodness, this Apple Cranberry Chicken Salad is one of our go-to lunches.

This recipe for cranberry chutney makes 4 cups (or 1 quart), so it is perfect for gifting to friends and neighbors. Tie a pretty ribbon around a glass jar and take some with you as a hostess gift for holiday parties.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Cranberry Upside Down Cake

October 8, 2019

Cranberry upside down cake is a perfectly tart and sweet dessert for the fall and winter. This cake recipe is a variation of my easy clementine upside down cake. I’ve swapped out the buttermilk for regular milk, because we don’t always have buttermilk on hand. This upside down cake is studded with fresh cranberries and it makes a delicious addition to your holiday dessert table.

What I like most about this cake is the lack of sweetness. That’s not to say it isn’t sweet, it is, but it isn’t overly sweet. The tartness of the cranberries combined with the hefty amount of orange zest offsets the sugar. It is nicely balanced with a cake batter that is just barely sweet. And, it’s great with a cup of coffee in the afternoon, in case you were wondering.

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Butternut Squash Arugula Salad

September 16, 2019

Butternut squash arugula salad topped with white beans and toasted pecans, then drizzled with maple vinaigrette. This is the perfect fall salad. Spicy arugula is studded with roasted butternut squash, creamy cannellini beans, crunchy pecans and sweet cranberries. This salad can easily be a meal on its own, or a healthy, filling side. Try it with my stuffed acorn squash for a fantastic fall dinner.

The combination of the vegetables and beans with a little sweet and a little crunch makes this a delicious salad any day of the week, but especially if you try to do a meatless meal once in awhile.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Cranberry Pistachio Biscotti Recipe

December 4, 2017

Cranberry Pistachio Biscotti is the perfect homemade gift for friends and family. Studded with sweetened cranberries and pistachios, these crunchy double baked cookies are the perfect holiday treat. Try my Butter Pecan Biscotti too, for more holiday cookie recipes.

This post for Cranberry Pistachio Biscotti is sponsored by Sprout’s Farmers Market. As always, all opinions, recipes and photos are my own.

Cranberry Pistachio Biscotti

The holidays are upon us and that means cookies. I love making homemade gifts for friends and family, especially those that live far away.

These Cranberry Pistachio Biscotti are great for shipping in care packages because they hold up really well. They will arrive intact instead of in pieces, which is the goal, isn’t it?

Speaking of holding up really well, they are perfect for that holiday cookie exchange you signed up for and now you’re not sure what to make. They are festive, pretty and easy to make.

They only take about an hour from start to finish and the best part is everyone will think you spent hours toiling away and will be so impressed by you. Whether or not you let them in on the secret is up to you, I’m not saying a word.

It’s nice to have something different to gift than the usual holiday cookies most of us make and biscotti fits the bill perfectly.

December 4th is National Cookie Day, so this is a perfect time to start stocking up on holiday baking ingredients and getting a head start on baking some cookies.

How to slice Cranberry Pistachio Biscotti

If this is your first time making biscotti, this is a great place to start because it is a simple recipe. The first time I made biscotti, I held my breath the entire time I was slicing because I was *sure* that they would shatter into a thousand pieces. They did not.

The best tip I can share with you is this: When slicing the biscotti for the second bake, use a thin, serrated knife and be gentle. Take your time slicing through it and gently transfer the slices to the sheet pan for baking.

Try not to “saw” through them, but do it in two motions if you can. Push the knife forward for your initial cut and drag it back through to finish. It is much easier than you might think to make these cookies, so if you are new to baking or not that comfortable in the kitchen, fear not! You can do this.

I would love to see your creations, please tag me @pookspantry on Instagram and show me your biscotti!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Yield: 30 biscotti cookies

Cranberry Pistachio Holiday Biscotti

Cranberry Pistachio Biscotti make a tasty homemade gift for friends and family. They are also perfect for cookie exchanges!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

3 c. all-purpose flour
¾ c. sugar
3 eggs, room temperature
1 ½ tsp. baking powder
1 tsp. sea salt
1 tsp. vanilla extract
1 ½ sticks butter, softened
½ cup shelled pistachios
¾ cup sweetened dried cranberries

Instructions

Preheat oven to 375°F.
In a medium bowl, combine flour, baking powder and salt. Set aside
In the bowl of a stand mixer (or medium bowl), beat sugar and sugar until light and fluffy. About 4 minutes.
Add eggs one at a time, incorporating fully before adding another egg.
Add vanilla and beat to combine, then add dry ingredients until barely combined.
Mix in pistachios and cranberries until mostly combined, do not overmix. You can press into dough when forming loaves.
On a parchment lined sheet pan, form two loaves of dough roughly 3 inches wide and ¾ in. thick.
Bake for 22 – 24 minutes. Remove from oven and cool 20 minutes.
Slice loaves into ½ inch slices and lay the slices on their sides.
Reduce heat to 300°F and bake for an additional 18 - 20 minutes.
Move to cooling rack to cool completely before drizzling with melted chocolate.

Notes

Melt white chocolate wafers in microwave safe bowl for 30 seconds. Stir. If it is mostly melted, set aside. The residual heat will finish melting the rest of the wafers. If not, put in for an additional 15-20 seconds and check again. Be careful not to burn your chocolate.
Dip one end and place on parchment paper to set or drizzle melted chocolate with a piping bag or snip a corner from a zip top bag.

11 of My Very Best Fall Recipes

October 7, 2016

Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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Freekeh Salad with Fruit, Nuts and Veggies

November 14, 2015

Freekeh is an ancient grain that is nutty, chewy and delicious. If you haven’t heard of it before, let me introduce you!

Let’s Get our Freekeh on!

No, this is not a new Missy Elliott song, but it is all about that grain.

Freekeh is one of those grains that gets overshadowed by the “in” crowd… You know the cool kid of the grain world at the moment: quinoa. I love quinoa, I’m not bashing it AT ALL, but there is a whole world of grains that people have never heard of, including myself until about 15 years ago. Freekeh has a wonderfully nutty flavor and a chewy texture, similar to barley or other hearty grains.