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Cranberry Canes

 Cranberry Canes
In shape for the holidays, these confections from Sublimity, Oregon's Darlene Markel are made from a recipe her mother handed down. "I still think her breads are better than mine--even when we're using the same recipe!" Darlene admits.
30 ServingsPrep: 35 min. + chilling Bake: 15 min. + cooling

Ingredients

  • FILLING:
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/3 cup chopped walnuts
  • 1/3 cup honey
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup warm milk (110° to 115°)
  • 2 eggs, lightly beaten
  • Confectioners' sugar icing, optional

Directions

  • In a saucepan, combine all filling ingredients; bring to a boil.
  • Reduce heat and simmer, uncovered, for 5 minutes. Cool.
  • For dough, dissolve yeast in water; set aside. In a large bowl,
  • combine flour, sugar and salt. Cut in butter until mixture resembles
  • coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft
  • dough. Place in a greased bowl; cover with plastic wrap. Refrigerate
  • at least two hours.

2 of 2

Cranberry Canes (continued)

Directions (continued)

  • Divide dough in half. On a well-floured surface, roll each half into
  • an 18-in. x 15-in. rectangle. Spoon filling down the center of each
  • rectangle widthwise. Fold into thirds so that the finished
  • rectangles are 15 in. x 6 in. Cut each into 15 strips. Twist strips
  • and shape into candy canes. Place on greased baking sheets.
  • Bake at 375° for 15-18 minutes or until golden. Frost with
  • confectioners' sugar icing if desired. Yield: 30 rolls.
Nutritional Facts: 1 serving (1 each) equals 174 calories, 8 g fat (4 g saturated fat), 32 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.