For so many people, autumn is pumpkin-spice-everything season. Not me. I’m more of a cranberry girl. I love them any way I can get them, which is odd, because as a kid, the only thing “cranberry” I knew was the jellied cranberry sauce my mother served at Thanksgiving and the cranberry juice my granny drank. It wasn’t until I became an adult that I ever purchased a bag of cranberries.
As an adult, and a competitive chef, I find myself using cranberries all the time…in my oatmeal, in cookies, in pies, in jams & jelly. However, fresh cranberries aren’t always available and dried cranberries just aren’t the same. My solution…frozen cranberries.
As we all know, most frozen veggies and fruit get a bit mushy when they are defrosted and the fresh quality disappeared in the freezing process. However, Cape Cod Select Premium Frozen Cranberries are different.
In 2009, Cape Cod Select was founded and immediately set out to change the cranberry market. There were two basic goals; Provide the public with “Cranberries for All Seasons”, and make them THE BEST quality on the market. After having tried them for myself, I have to agree.
For more information about Cape Cod Select Cranberries:
Cranberry-Amaretto Tea Ring
1 c. scalded milk
¼ c. butter-softened
¼ c. sugar
1 tsp salt
4 c. all purpose flour + extra for kneading
1 egg, beaten
1 pkt quick rise yeast, dissolved into ½ c. warm water
16 oz. pkg Cape Cod Select Premium Frozen Cranberries
1 c. sugar
1 TBSP vanilla extract
3 TBSP amaretto
2 TBSP water
1/4 c. cornstarch
Place butter, sugar, and salt in a large bowl. Pour hot milk over and allow butter to melt. Add beaten egg and yeast-water mixture. Stir to combine. Add flour. Stir vigorously to combine. Cover and allow to rise for 2 hours.
While dough rises, in a saucepan, combine Cape Cod Select Premium Frozen Cranberries, sugar, vanilla, amaretto, water, and cornstarch. Cook over medium heat, stirring frequently, until thick and bubbly. If extra water is needed, add extra a tablespoon at a time. When thick, pour cranberry filling into a bowl and chill.
After 2 hours, turn dough out onto a well-floured surface. Knead for 10 minutes. Allow to rest/relax for 10 minutes. Roll dough out into a rectangle of about ¼ – ½ inch thickness. Spread cranberry filling over dough. Roll up as you would a jelly roll. Place on a pizza pan or cookie sheet. Form into a circle/wreath and tuck ends together. Using kitchen shears, snip 1” cuts around the entire ring. Using your fingers, turn each dough cut under to expose the cranberry layer. Bake at 375 degrees for 25 minutes. Allow to cool slightly before removing from pan. Allow to cool before frosting.
2 c. powdered sugar
1 TBSP meringue powder
4-6 TBSP milk
Mix ingredients in a bowl. Pour icing into a piping or Ziploc bag. Snip the end and drizzle over the entire tea ring.