I need to salvage the bag of cranberries left in the fridge since Christmas. I picked out a cup-full that are still in very good shape; hard, bright, and shiny. This is the result. If only the camera can also capture the smell…

• Prep Time: 10 mins
• Cook Time: 20 mins
• Makes 16 mini bundts

Ingredients

• 2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/3 cup butter, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 2 tsp grated orange peel
• 1/2 cup fresh orange juice
• 2 eggs
• 1 cup fresh cranberries

Directions

1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, ginger, baking soda, salt and nutmeg in a bowl. Set aside.
3. Beat butter, sugar, and vanilla in a standing mixer fitted with the paddle attachment until light and fluffy.
4. Add orange peel, orange juice and eggs. Mix well.
5. Gradually add flour mixture, mixing until just moistened.
6. Stir in cranberries.
7. Fill mold to 3/4 full.
8. Bake 20 mins until toothpick inserted in center comes out clean.
9. Remove from pan; cool on wire rack.