Cranberry Sample

This morning, Angstrom and I made my cranberry-oatmeal coffee cake for breakfast.

We had finished mixing most of the ingredients and I was pouring the frozen cranberries into the batter when Angstrom told me, “I want a cranberry.”

It wasn’t so much the fact that they were frozen that made me pause.  After all, Angstrom had happily requested—and eaten—frozen blueberries as his snack earlier in the week.  So, I knew he could handle the cold.  I just wasn’t sure how he would react to the flavor—and after trying a raw cranberry, would he still be interested in the coffee cake?  But, if he doesn’t taste the raw one, how will he know the flavor transformation these berries undergo during the cooking process?

“Raw cranberries are very tart,” I told him as I handed him one to try.  “They’ll be sweeter once they’ve cooked.”

He popped it in his mouth, crunched it up, and ate the whole thing.  “Cranberries are very sour,” he told me.  We finished mixing the coffee cake and then read a couple of books while we waited for breakfast to bake.

If you’ve never tried this coffee cake, I recommend making it when cranberries start showing up in the stores in the next few weeks.  Then, buy a half dozen or so extra bags of cranberries and throw them in your freezer so you can make it for the rest of the year.

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