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The Boston Globe

Food & dining

The Recipe Box Project

With each bright cranberry, memory adds to flavor

Wendy Maeda/Globe staff/file

When we asked readers to share their favorite dishes for mouth-puckering cranberries as part of The Recipe Box Project, we received sauces, breads, bars, pies, scones, and other desserts. Many recipes came with a dose of nostalgia.

One reader told us her cranberry bread was originally written on the back of an envelope 50 years ago. It was given to Eileen Walsh-Phipps’s mom, Nellie Walsh. Cranberries and walnuts are combined in a quick bread batter with a tart taste and a nutty crunch. Another for cranberry bars (think of them as bar-shaped pieces of cake sprinkled with cinnamon-sugar), which includes chopped apples and nuts, was sent in by Lexington resident Adele Kress.

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Brookline resident Kay Schlozman, a professor at Boston College, sent us a recipe for flaky cranberry-orange scones with dried cranberries that she often serves for breakfast, not just during Thanksgiving. “Earlier this year, I got up at 5 a.m. and made several batches as a Valentine’s Day celebration for the undergraduates in my 9 a.m. political science course,” she writes.

Lawyer Sandra Shapiro of Cambridge sent us a crustless cranberry pie that she serves warm with vanilla ice cream or frozen yogurt. It couldn’t be simpler: Over a mixture of cranberries, walnuts, and sugar in a pie pan goes a batter topping. During baking, the bottom turns jammy. This is something we call a “community recipe.” Shapiro clipped it years ago but there are many other versions in newspapers and books. Perfect for a community holiday like Thanksgiving, we thought.

MORE RECIPES NEXT WEEK

Look for cranberry relishes and an icy sherbet-like treat in the Nov. 27 Food section.

Debra Samuels can be reached at
dgsamuels@gmail.com.
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