This recipe hardly needs any further kudos with almost 600 reviews, but I just had to throw my 2 cents in and say I'm giving this recipe 5 stars for flavour, moistness and adaptability. Made the rookie mistake of starting the prep before I realized I didn't have enough of all the ingredients, as I was doubling the recipe. Used a 227 gram bag of frozen cranberries (pulsed coarsly in food processor made only about 1 1/2 cups), used 1 c. of white sugar and 1 c. golden sugar, used 3/4 c orange juice and 3/4 c mango juice, left out the pecans because of the allergy risk as I was baking for our school's Christmas bake sale. Followed the advice of other reviews and topped with an orange glaze made of 1 cup icing sugar, about 4 Tbsp. fresh squeezed o.j., a tsp. of orange zest and 1 Tbsp melted butter. Doubled, this recipe made 5 mini loaves (the small disposable aluminum foil type pans) and the glaze proportion was perfect. 4 loaves for the bake sale and one for home :) Perfect tangy-ness, lovely tart-sweet crunch to the glaze and oh-so-moist without any greasiness. Will make terrific gifts or keep in the freezer for unexpected guests. I always get a chuckle from the reviewers who make massive revisions before rating a recipe and here I am doing the very same, although this time our of necessity, not design! A real keeper Carol, thank you! Note: If you do make smaller loaves, watch the baking time, I think mine were done in under 40 min.
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This recipe hardly needs any further kudos with almost 600 reviews, but I just had to throw my...