cranberry baguette

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this cranberry baguette would make a lovely addition to any holiday  meal

cranberry baguette

I may have mentioned {about a million times} how much I LOVE bread. Truly my favorite meal would have to be bread, cheese, perhaps some prosciutto, and fruit – although that last part is absolutely not necessary.

Unless of course the fruit is baked right into the bread. Then it is absolutely needed.

Last weekend I picked up the most amazing loaf of cranberry bread from whole foods. Basically it’s just a baguette with cranberries, but it was SO good. Perfect with a little goat cheese, delicious with butter, and even on its own better than any bread I’ve has in a long time.

I ran to pick up a second loaf and they were gone, so naturally I had to make my own.

I don’t make baguettes often, but when I do I use this recipe for baguettes from Saveur.

cranberry baguette

I’m sure the loaf from Whole Foods used dried cranberries, but most dried cranberries have a lot of sugar and other ingredients added, so I made those too; I started with 1 cup of fresh cranberries, rolled them in 2 Tbsp sugar, placed them on a parchment lined baking sheet and slow roasted them at 250 degrees for about 2 1/2 hours. This is completely optional and you could substitute dried cranberries for the fresh.

cranberry baguette

Yield: 3 baguette


  • 1 cup of cranberries
  • 2 Tbsp sugar
  • 1 recipe for 4 hour baguette or your favorite baguette recipe


  • toss the cranberries in the sugar
  • place on parchemnt lined baking sheet and roast at 250 degrees for 2 - 2 1/2 hours until the berries begin to pop
  • allow to cool
  • prepare the baguettes according to the recipe - through step 3
  • divide the dough into three pieces, form each into a rectangle and scatter berries down the middle
  • fold to seal in the berries, and then roll to form baguette ( press any extra berries into the tops of each loaf)
  • place on baking sheet lined with parchment, creating folds in between each loaf so they hold their shape, cover and allow to rise 1 hour
  • pre-heat the oven to 475 - place cast iron skillet in the oven while heating
  • flatten out parchment paper (creating a space between each loaf) with a sharp knife make several slashes into each loaf
  • add 1/2 cup of ice to the skillet, and bake loaves 30 minutes
  • allow to cool before cutting

cranberry baguette