The next question was what to DO with them - I did think for a moment that I would make some homemade cranberry sauce and make delicious turkey sandwiches since daughter #1 loves them -but I changed my mind, when during the PANTRY clean out - I discovered a few cans of pumpkin. I had bought them back at Thanksgiving time as well, for pumpkin pies, muffins and all sorts of treats.
I made the decision that two totally out of season items could make something yummy together. I found a pumpkin cranberry bread recipe on epicurious, but I fiddled with the recipe and turned them into muffins. Daughters ate them two days in a row (hey - I've got a lot of cranberries to use up) and totally enjoyed them over our regular breakfast item of banana muffins. They are tart with the cranberries but rich and spicy with the pumpkin and an amazing combination. I ask you to clean out your freezers and pantries and find a way to make these for yourself. Happy Holiday (sort of) Baking.
Cranberry Pumpkin Muffins
Makes 16 standard muffins1 cup canned solid-pack pumpkin
1 cup sugar
2 tablespoons brown sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cup picked-over fresh or frozen cranberries
Preheat oven to 350° F. and line with paper or oil muffin tins
In a large bowl mix together pumpkin, sugar, water, eggs, vanilla, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake muffins in the middle of oven for 25-30 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Cool. (these actually taste better the day after) May be kept in the fridge for 4 days.