I never know what to post the week of Thanksgiving, but I think going with something easy that you can make anytime between now and the New Year is a good place to start.
This Fresh Cranberry Simple Syrup certainly fits that bill, clocking in with almost no active work, but plenty of vibrant color and sweet-tart flavor. It starts the way all simple syrups do: with sugar and water. While the classic proportion is 1:1, I upped the water here to accommodate the cranberries’ natural thickening agent (pectin)—we’re after syrup here, not jelly!
The berries, water and sugar are simmered together for just ten minutes, until the fruit begins to burst. Once that happens, remove the pot from the heat and use a fork or potato masher to mash all the berries into the liquid. Resist the urge to strain your syrup right away, instead letting the mashed berries hang out in it while it’s cooling. This imbues the syrup with plenty of tart cranberry flavor and vivid color. Once the half hour is up, strain and cool your syrup, then use it however you like. I bet a little over ice cream would be a treat, but I am focusing on mocktails today.
Let’s talk about these Sparkling Cranberry Ginger Mocktails. With their ruby color and booze-free fizz, these are a perfect beverage for any end-of-year occasion. They’re not terribly sugary, and taste intentional and not like an afterthought or just a virgin version of some classic cocktail. They taste like they have some intention behind them, if you will—they’re complete on their own.
The list of ingredients for Sparkling Cranberry Ginger Mocktails is blessedly short, and besides the homemade Fresh Cranberry Simple Syrup, everything is readily available at the grocery store.
The recipe is simple: 1 part Fresh Cranberry Simple Syrup, 2 parts ginger beer, 2 parts seltzer, 1/2 part fresh lime juice. I’ve written the recipe in “parts” rather than specific volumes so that you can make enough for two or for a crowd without doing too much math. Simply stir the ingredients together and serve over ice with cranberries and lime wedges for garnish. So cute, right? Wait til you try one—so good.
My absolute favorite thing about these mocktails? They’re not too sweet. There is some sweetness, of course, from the syrup and zippy ginger beer, but it’s balanced by the lime juice and diluted with seltzer in the best possible way. They taste like they were made for grown-ups because they were. How refreshing.
I’m taking the rest of this week off to spend time with my family. I’ll be back next week with new Christmas recipes. Happy Thanksgiving, dear readers.
Fresh Cranberry Simple Syrup
makes about 2 cups
1 1/2 cups water
1 cup granulated sugar
1 10-ounce bag fresh cranberries, rinsed and picked through
Add all ingredients to a small pot. Bring to a boil, then immediately reduce to a simmer for 10 minutes or until berries have burst. Skim off and discard any foam that accumulates. Remove pot from heat, then mash burst berries with a potato masher or fork. Let berries sit in syrup for 30 minutes.
Place a sieve over a large mixing bowl. Use a silicone spatula or wooden spoon to press the syrup through the sieve. Discard the the leftover fruit solids or use for another purpose.
Transfer syrup to a container with a lid. Let cool completely before storing in the refrigerator.
Sparkling Cranberry Ginger Mocktails
1 part cranberry syrup
2 parts ginger beer
2 parts seltzer
1/2 part lime juice
ice
fresh cranberries, for garnish (optional)
lime wedges, for garnish (optional)
I measured in tablespoons for each glass, but feel free to use a larger units of measure to make a pitcher of mocktails.
In a liquid measuring cup or other vessel, stir together cranberry syrup, ginger beer, seltzer and lime juice.
Add ice to glasses. Pour mocktail mixture over the top and garnish with cranberries and lime, if desired. Serve immediately.
Cake with frosting seems like it’s almost not allowed right now, but this is not just any cake and this is not just any day. Coronavirus be damned.
If you’re scratching your head wondering what today is…well, it’s Earth Day, and that is important. But there’s also something that I don’t talk about much on here because it seems mostly irrelevant to the daily operation of a food blog…but it’s actually completely relevant because there would be no E2 Bakes without it. Today marks seven years since I took a drink or a drug. Yep, I’m that sober home-baking food blogger that nobody warned you about.
Quitting drinking and putting mind-altering substances in my body is the kindest thing I’ve ever done for myself and the people I love. I’ve gained so much more from that one decision (and many moments of grace and a lot of trudging) than I will ever be able to adequately express, least of all the ambition to run a baking blog. And, well, now you know why there is never liquor in my bakes or wine in my sauces–I can’t post something I can’t test.
Layer cakes are out for now and flour is difficult to find, but chocolate and frosting (and sprinkles!) are always welcome in my kitchen. Today’s cake is one of the best chocolate cakes I have ever had—so tender and chocolaty! If I weren’t telling you right now, I bet you’d never guess that it’s made with a cup of cooked quinoa instead of flour. For real.
The batter—which includes cocoa powder, a hint of coffee, eggs and milk—is made in a blender to eliminate any whole pieces of quinoa. I wouldn’t recommend making most cake batters in a blender, but since this cake is naturally gluten-free, there’s no need to worry about overmixing or tough cake. Score!
Chocolate Quinoa Cake bakes up in 30 minutes and is thin enough that it cools within an hour. I topped it off with a small batch of chocolate buttercream and dug into my stash of rainbow sprinkles for the occasion.
Oh yeah, that’s the stuff.
As for quarantine substitutions:
Whew! Okay. Now that you’re armed with everything you need to make a kickass gluten-free chocolate cake, go find something to celebrate. I promise you will. 
e2 bakes brooklyn 