"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry-Almond Granola Recipe

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This recipe for Cranberry-Almond Granola, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Mitchell
Added: Friday, April 10, 2009


Nonstick vegetable oil spray
2 cups old fashioned oats
1/3 cup slivered almonds
1/2 cup sweetened flaked coconut
1/3 cup pecan halves
1/2 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup golden brown sugar, packed
2 T. vegetable oil
1 t. cinnamon
1/2 t. ground allspice
1 cup dried sweetened cranberries

Preheat oven to 325. Spray heavy large rimmed baking sheet with nonstick spray. combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice, sugar, oil, cinnamon, and allspice in medium saucepan. Bring to boil, stirring until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread on prepared pan and bake until golden brown at edges, about 20 minutes. Add cranberries using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool on baking sheet.




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