Cranberry Bread with Orange Mascarpone and Fresh Fruit Topping
2 cups self-rising flour
1 cup sugar
2 cups fresh cranberries
1 cup low sugar or fresh squeezed orange juice
½ unsweetened applesauce
1 tsp pure vanilla extract
Orange Mascarpone Cream
8oz tub mascarpone cheese
½ navel orange, squeezed and juiced, enough for 1 TB
¼ cup agave nectar
Soak cranberries in orange juice for at least an hr. In a medium bowl whisk flour and sugar. In another bowl whisk eggs, applesauce and vanilla. Scoop 2 cups cranberries (with juice) in egg mixture and stir. Add flour mixture to wet mixture slowly until well incorporated. Pour batter in greased loaf pan. Bake 325 for an hr. Insert tooth pick to check if done. Set aside to cool.
*To toast, add 1 TB olive oil in medium pan on medium heat. Slice bread and add to pan. Brown on both sides. In a small bowl, add mascarpone and nectar, stir. Fold in juice and orange zest. Top with fresh fruit. Dust with powdered sugar and add mint leaf.