Cran-Raspberry Irish Soda Bread

Cran-Raspberry Irish Soda Bread
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In the early 1800s, the Irish typically made due without a lot of the luxuries the rest of Europe enjoyed. One of them was yeast. Being the resourceful type, though, Irish bread makers relied on baking soda as a leavening agent and combined it with flour, buttermilk, and salt to create soda bread in cast-iron pots. With additions like butter, sugar, currants, and seeds, our version is what some traditional Irish folk might call railway cake, but we call it our soda bread with a sweet ending.  

8
Servings
1551
Calories Per Serving
Deliver Ingredients

Ingredients

For the bread

  • 1 Cup all-purpose flour, plus more as needed
  • 3 Cups whole-wheat flour
  • 2 Teaspoons baking soda
  • 2 Cups buttermilk
  • 1 1/2 Cup dried craisins

For the raspberry-lime jam

  • 4 Cups raspberries
  • 4 Cups sugar
  • Zest and juice from 2 limes

Directions

For the bread

Preheat the oven to 350 degrees.

In a large bowl, whisk together the flours. Sift in the baking soda. Pour the buttermilk into the center of the flour mixture and stir. Once the dough begins to take shape, pour in the Craisins and lightly knead the mixture together. Shape the dough into a round, flattened ball. To create the tradition look of Irish soda bread, make an "X" on the top with a paring knife.           

Lightly sprinkle some flour into a 9-inch cast-iron skillet. Place the dough in it and bake in the oven for 45-55 minutes, or until golden brown.  

Remove from skillet and let cool completely.

For the raspberry-lime jam

Preheat the oven to 250 degrees.

In an oven-safe dish, warm the sugar in the oven for about 15 minutes.

In a large pot, mash the raspberries, zest, and juice together, then bring to a boil over medium-high heat, stirring constantly for 1 minute.  

While stirring continuously, slowly add the warmed sugar. Allow the mixture to boil until it thickens into a gel, which could take up to 15 minutes. Once it is at the right consistency, remove from the heat and pour into glass jars. Allow to cool completely before serving.

Nutritional Facts

Total Fat
52g
74%
Sugar
53g
59%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
245g
100%
Protein
23g
50%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
456mg
46%
Choline, total
14mg
3%
Fiber, total dietary
31g
100%
Folate, total
159µg
40%
Iron, Fe
9mg
50%
Magnesium, Mg
133mg
42%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
442mg
63%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
902mg
60%
Thiamin
1mg
91%
Water
60g
2%
Zinc, Zn
6mg
75%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.