Think Fresh: Cranberries

cinnamon cranberry cookies

IronSister mentioned to me the other day that apparently it has been a very good year for fresh cranberries! Who knew? Today I was out and about and saw some and thought I would buy them and put them to use somehow. I have envisioned roasted portabellos with cranberry salsa, and apple cranberry pie. Being forever weak to all things pretty, I find their jewel like quality and tart-fresh taste nearly irresistible. Fresh cranberries barely even seem related to the sweetened dried version of themselves. Fresh cranberries pack an enormous amount of vitamin C and fibre. They have flavonoids known to be anti-cancer agents and they have anti-adhesion properties, which stop bacteria from clinging to the inside of the body(most commonly used to prevent bacteria clinging to the inside of the bladder). 95% of harvested cranberries, are used for juices, dried cranberries and canned cranberries. Only 5% are sold fresh. They are healthy and pretty and make beautiful accents to a festive table, frozen, in place of ice cubes, roasted on skewers, garnishing drinks etc.

Picky Princess and I decided to do some baking to use some of our fresh cranberries. We invented this delicious cookie recipe. They are reasonably healthy, quick to make, and make the house smell like…autumn. We hope you enjoy them!

Cinnamon Cranberry Cookies

makes 3 dozen small cookies

1/2 cup butter, softened

1/3 of a brick of cream cheese, softened

1/3 cup of raw sugar

1/3 cup of agave nectar

1 tsp vanilla

1 egg

1 tsp finely grated orange peel

1.5 cups spelt flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tbs cinnamon

1/2 cup sliced almonds

1/2 cup fresh cranberries, quartered


Preheat oven to 350. Beat together butter, cream cheese and sugar. Beat until fluffy. Beat in agave nectar, egg, vanilla and orange peel,until well combined. In a separate bowl, whisk together dry ingredients. Mix dry ingredients into wet ingredients. Stir in almonds and cranberries. Drop by teaspoons-full onto parchment lined baking sheets. Bake for 8-10 minutes, until edges are turning golden.