Cranberry Breakfast Spread

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Next week is birthday week in the Mahoney house where all 3 of us will be celebrating another trip around the sun. On top of birthday celebrations and wrapping presents and family gatherings, I'm trying to keep meals festive, yet simple so I don't lose my mind with all of the shenanigans that will be going on around here. We won't be doing a lot of breakfast cooking next week, so I'll rely on things like English muffins, toast, bagels and croissants to get our bellies filled in the morning so we can power through all that's going to be coming our way. Normally I'm an Irish butter and strawberry jam on my breakfast bread kind of girl, but I thought I'd switch it up for the holiday season and make Golden Blossom Honey's recipe for Cranberry Breakfast Spread instead. 

 

 

As far as fruit spreads go, this is one of the easiest ones I've made yet. And with all of the birthday and holiday happenings going on around here right now, I very much appreciate a recipe like this that will dress up plain breads with a tasty holiday touch that doesn't require hours in the kitchen to bring together. Not only is this spread good on breads, you could use it as a topping on Brie wedges, crackers, or even additional fruits. This is one of those recipes that you're going to want to keep on hand for the rest of the season because you never know when you're going to need a quick and easy spread to add that little extra pizzazz to otherwise plain eats. It will also last a few days covered in the fridge, so if you're extra short on time these days, and let's face it, who isn't?, it's nice to know you can make this ahead of time and still have a few days to put it to good use.

Ingredients

2/3 cup cranberry juice
1/2 cup GOLDEN BLOSSOM HONEY
1 3/4 cups cranberries
1 teaspoon lemon zest
1/2 lemon, peeled and cut into sections
1/2 cup dried cranberries
1/8 teaspoon ground allspice

 

CLICK HERE FOR FULL RECIPE

 

 

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What kinds of toppings do you use for your breakfast breads this time of the year?