The Girl Who Chased the Moon

A year or so ago, I fell in love with the books of Sarah Addison Allen. They are lovely novels, full of romance, small town folks, and just a twist of the supernatural. And there’s usually a food focus somewhere along the way. They are just such sweet and wonderful stories that I think you should all try them.

In The Girl Who Chased the Moon , (affiliate link, right there) there’s romance, and angst, and secrets and it’s just terrific. She writes about a character’s “sweet sense” and it’s magical. There are other twists and supernatural bits and I highly recommend this novel. One of the main characters is a baker. She bakes for the restaurant that was once her father’s and is now hers. She bakes for friends. She bakes for herself. She bakes for family. She’s a creative baker and, though they are mentioned only briefly in passing, I couldn’t resist having a go at her cranberry doughnuts.

Here’s my take. I wanted a doughnut that was baked, because it’s healthier and less messy than deep frying. I wanted a sweet doughnut with a bit of tang. They are cranberry, after all. I think I did pretty well with these. They’re pretty and delicious. This recipe makes a fairly dense cake. And you’ll notice I didn’t add any butter or oil. I didn’t find it necessary. The glaze is a lovely light pink. If you want it darker, you could dip the doughnuts in the glaze a second time.

Cranberry Doughnuts

  • Servings: 16-18
  • Difficulty: easy
  • Print

Enjoy with your favorite breakfast beverage!


  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 cups whole berry cranberry sauce
  • 1 tsp cinnamon
  • 1 tsp almond extract
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 cups flour
  • 1 cup powdered sugar
  • 2 tsp almond extract
  • 2-3 TBSP 100% cranberry juice
  • 1/4 cup dried cranberries, chopped


  1. Preheat oven to 350° F. Lightly grease a doughnut pan.
  2. Combine eggs, sugar, cranberry sauce, cinnamon, almond extract, salt, and baking powder.
  3. Stir in flour. Do not overmix.
  4. Fill wells of doughnut pan with 1/4 cup batter.
  5. Bake for 15-18 minutes, until inserted toothpick comes out clean.
  6. Let cool in pans for approximately 5 minutes. Transfer to cooling rack to cool completely.
  8. Mix powdered sugar, extract, and cranberry juice in a small bowl until smooth and desired consistency.
  9. Dip top of cooled doughnut in glaze. Let excess drain.
  10. Sprinkle with chopped dried cranberries.

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