Mmmm ain’t it gorgeous?! And being the terrible photographer that I am, trust me, the real thing was a little prettier. There’s something about the vibrant color of cranberries that just begs me to use them up this time of year. When everything else is drab and dreary, that brilliant splash of color is refreshingly beautiful.
Oh, and it tastes pretty good, too! The tart flavor of the cranberries matches particularly well with a sweet dessert, as I have discovered after multiple experimentations with that particular combination this winter. Yummy!
Today, I’m over at Baking Whole Grains with a delicious whole-food-ized recipe for Upside Down Cranberry Cake. Click here for the recipe!
PS. It calls for spelt, but wheat flour will work just as well. Just use about 1/4 cup less.
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