Have I mentioned that I don't really consider myself a baker? I found this recipe for Cranberry Orange Bread with a Grand Marnier Glaze on the Cooking Light website, but it originally came from Sunset Magazine in 2006. All but one person on the Cooking Light board raved about its flavor, its texture, and how incredibly moist it was. Mine was flat, crumbly, stuck to the bottom of the pan, and did not pack the flavor punch that I was expecting. Mind you I did not add the glaze at this time, but that is because I wanted my daughter to compare the flavor with a similar recipe that I have. I figure if I am going to be true to my blog, I might was well post the failures as well as the successes. Mind you, this still tastes good, it just won't be the bread I bake to give to friends who are also receiving the Cranberry Liqueur. The texture was more like a muffin than bread. I suspect some of the issues may have to do with the altitude where I live, but those issues did not prevent my other recipe from rising. I seem to be in the minority here though, so I would encourage others to try it.

The picture from Sunset Magazine:


My bread:

When does three weeks actually mean two? In my case, I hope it means that when making the Cranberry Liqueur from Cooking Light. I mean it's flavored alcohol that is going to be mixed with other ingredients. Am I really screwing it up by only waiting two weeks? Fortunately for me, I made enough to have a "tester" sample. I will see how it turns out in the end. If I had known how simple this recipe was, I would not have delayed so long in making it. It is a simple syrup made of water and sugar, that you mix with the finely diced fresh cranberries and vodka. Give it a stir, shake every other day and that is it. I found a similar recipe on Food Network by Tyler Florence that only requires the mixture to sit a week, so I am hopeful. This is what it currently looks like.