Cranberry Canes

A holiday tradition at my house, I enjoy them any time of year.

Cranberry Canes are basically a stuffed yeast bread roll up, like a Cinnamon Roll.  It’s the presentation of twisting the prepared strips and putting a crook at one end that gives them their distinctive appearance.  There are 3 basic elements-


Scald 1 Cup Milk, cool to lukewarm
In a large bowl combine:
4 Cups Unsifted All Purpose Flour

1/2 Cup Sugar

1 Teaspoon Salt

1 Teaspoon Grated Lemon Zest

Cut in 1 Cup (2 Sticks) Margarine until like coarse meal
Dissolve 1 Package of Dry Yeast in 1/4 Cup Warm Water
To Flour Mixture add Yeast, Milk, 2 Beaten Eggs.  Combine lightly, dough will be sticky.
Cover dough tightly and refrigerate for at least 2 hours or up to 2 days.  When ready to bake prepare filling.


In a pot or pan combine:
3 Cups finely chopped Cranberries (about 2 12 oz. bags, freeze before chopping)

1 Cup Rasins (about a 16 oz box)

2/3 Cup Chopped Pecans

2/3 Cup Honey

3 Teaspoons Grated Orange Zest

2 Cups Sugar

Bring to a smimmer over Medium heat.  Cook for about 5 minutes.  Cool.


A basic buttercream flavored with some frozen concentrated Orange Juice.


Divide dough in half.  On a floured board roll out the half into an 18″ x 15″ rectangle.
Spread half the filling on the dough.  Fold dough into a 3 layer strip 15″ long and about 6″ wide.
Cut dough into 1″ strips.
Holding the ends of each strip twist lightly in opposite directions.  Pinch ends to seal.  Place on greased baking sheet, shaping the top of each strip to form a cane.
Repeat with remaining dough and filling.
Bake in a hot oven, 400 degrees, 10 to 15 minutes or until done.
Cool on racks and frost.

1 comment

  1. ek hornbeck

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