This is what fruitcake aspires to be – moist, fruity, and flavorful, without a hint of gummy, odd-colored candied bits. I love experimenting with different teas in this recipe – Earl Grey for a hint of bergamot, chai for extra spice, and herbal lemon teas have all been successes for me (although not all at once!)

When Mer tried this bread, she thought it tasted like something that the British Colonialists would enjoy when doing business in Colonial India: from that point on, we’ve called this our “Imperial bread”.

Dried currants can be found in the grocery store with the raisins and other dried fruits, and they’re a great pantry staple – I like them in place of raisins in oatmeal and other hot cereal.

Tea and Currant Breakfast Bread

Ingredients:

• 1 cup packed brown sugar (dark or light)
• 1 1/2 cups strongly brewed tea of your choice (chai or other spiced teas work well)
• 3/4 cup dried currants
• 2/3 cup raisins
• 2 teaspoons brandy or rum
• 2 tablespoons melted butter
• 1 egg, lightly beaten
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons grated lemon zest
• 2 tablespoons grated orange zest
• 1/2 teaspoon ground cinnamon
• heavy pinch salt
• 1/2 teaspoon freshly ground nutmeg

Preheat oven to 350 degrees and grease and line two loaf pans. In a medium bowl, whisk brown sugar and hot tea until sugar is dissolved. Stir in currants, raisins, and rum, and allow to set for 2 hours or until fruits are plump and mixture hass cooled. Add butter and egg, mixing well. Set aside.

Combine remaining ingredients in a large bowl and whisk well to combine. Pour wet mixture into dry and stir until just incorporated. Divide evenly between prepared pans and bake for 50 minutes or until a cake tester comes out clean. Cool completely before cutting.

Serves 12-16.

I am a huge fan of can-shaped red goo at the holidays, but I’m always on the lookout for new and exciting cranberry sauce recipes. This definitely fits the bill. Adults will appreciate the sophisticated palate cleanser, and kids love eating “water ice” with their turkey, instead of waiting for dessert.

Cranberry Orange Sorbet

Ingredients:

• 12 ounces fresh cranberries
• 1 cup sugar
• 3 cups water
• 1/2 cup orange juice concentrate
• 2 tablespoons fresh thyme, finely chopped

Prepare the bowl of your ice cream maker according to the manufacturer’s instructions.

In a heavy-bottomed, non-reactive saucepan, whisk together water, sugar, and concentrate. Stir in cranberries. Cover and bring to a boil; cook for about 5 minutes from boil, or until most of the berries have popped. Remove from heat and add thyme; set aside and let steep for 1 hour.

Strain mixture through a fine sieve, pressing to remove as much of the liquid as possible. Discard thyme, berry skins, and fibers. Cover liquid and refrigerate overnight.

Process in ice cream maker.

Serves 8-12 as a side dish or small dessert.

Image by PVerdonk.

“Cranberry Light” by Withrow

Scones. They look and taste complicated, but are easy to throw together, even if your caffeine levels are low. They’re excellent fresh, but I also enjoy day-old scones dipped in coffee or tea.

White Chocolate Cranberry Scones

Ingredients:

• 1 3/4 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• pinch salt
• 1/4 cup cold butter, cut into chunks
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• the zest of one orange, finely grated
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/3 cup buttermilk, plus extra for topping

Preheat oven to 375 degrees. Combine dry ingredients, including sugar, in a large bowl and mix well. Cut in butter using a pastry blender, fork, or fingers. When butter has been fully incorporated, mixture should resemble clumpy damp sand.

In a separate bowl, whisk together 1/3 cup buttermilk, sour cream, vanilla, and orange peel. Pour over dry ingredients and mix until just moistened and still clumpy. Stir in cranberries and chocolate.

Divide dough into 8 equal portions and form into small rounds. Place on a cookie sheet lined with parchment or a silpat. Brush tops with reserved buttermilk and bake for 15-20 minutes or until tops begin to color slightly. Cool on the pan for 5 minutes before removing to a serving basket or cooling rack.

Serves 8.

In my late teenage years, my best friend Topher and I frequented the local Olive Garden; we were such regulars that we had a favorite waitress. (A decade later, the “Hospitaliano!” pin she gave us is still pinned to lapel of my leather jacket.) Their Sicilian Splash was my beverage of choice, and served as a nice refreshing balance to the heaviness of the entrees. I picked apart the flavors for years before I finally hit on this combination of ingredients. I don’t know if they still serve this drink, but the “impostor” recipe below is close enough to my memories that it takes me right back to those lazy afternoons spent with a dear friend.

Citrus Sparkle

Ingredients:

• 3 cups ice cubes
• 1 1/2 cups white grape juice
• 1 1/2 cups orange soda or orange sparkling water
• 2 cups club soda
• Lemon wedges for garnish

Combine all ingredients in a tall pitcher and stir gently. Pour into tall glasses and garnish with lemon. Serve immediately.

Serves 4-6.