Cranberries were probably a part of the original Thanksgiving feast, although not in sauce form. The Native Americans used them for food, medicine, and even dye. Most importantly, cranberries were used as a preservative because they contain benzoic acid, so they added the fruit to meats and grains to extend their shelf life. General Ulysses S. Grant ordered cranberry sauce to be served to his troops in 1864, probably to prevent scurvy during the winter. It was first put into cans in 1912 by a company that eventually came to be known as Ocean Spray.
6 ounces of white chocolate chips
3/4 cup of softened butter
1 cup of honey
1/2 cup of cake flour
1 1/2 cups of flour
1 teaspoon of orange zest
2 tablespoons of freshly squeezed orange juice
2 teaspoons of baking powder
1 1/4 cup of fresh cranberries
Cream butter and honey until light and fluffy, at least five minutes. Add eggs one at a time. Mix in orange zest, juice and baking powder. Slowly add flours, scraping the sides after each addition. Lastly add cranberries and white chocolate chips. Bake at 350 degrees for 18-21 minutes. Cool before frosting.
Frosting and Cranberry Drizzle:
1/2 can of whole cranberry jelly
1/4 cup of cranberry juice
2 tablespoons of honey
8 ounces of white chocolate
1 cup of butter
1 teaspoon of vanilla
2 tablespoons of milk
3-4 cups of powdered sugar (or until desired consistency)
Melt white chocolate on a double broiler and set aside, cool completely before using.
In a clean pan add cranberry juice, honey and whole cranberry jelly and heat. Whisk and stir until smooth and blended. Set aside and let it cool completely before using as a drizzle.
In a mixing bowl cream butter until light and fluffy, at least five minutes. Beat in white chocolate until smooth and blended. Add vanilla and milk and mix thoroughly. Lastly add powdered sugar, one cup at a time scraping the sides of your bowl. Add powdered sugar until you reach the consistency you like. Cover and place in the refrigerator for 30 minutes before frosting.
Frost cool cupcakes and drizzle with cranberry syrup.
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