Cranberry and Raisin Dressing

This is an original recipe for those who enjoy trying something a little different. Using fresh or frozen cranberries and golden raisins, this dressing pairs well with poultry or pork.

6 cups bread cubes, such as 1 French baguette
¼ cup (4 Tbsp.) butter
2 cups white onion, finely chopped
1½ cups celery, diced
6-8 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. poultry spice
½ tsp. ground cinnamon
¼ tsp. ground allspice
½ tsp. sea salt
¼ tsp. white pepper, freshly ground
1 cup apple juice, unsweetened
1 cup heavy cream
½ cup golden raisins
1½ cups whole cranberries, unthawed if frozen

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter a 8x10½” baking dish.

Add the raisins to a small bowl. Cover them with hot water and let them soak for at least 10 minutes so that they plump up. This will keep them soft. Skip this step if you prefer them hard/crunchy.

Cut the baguette into cubes about ½″ in diameter and place them on a jelly-roll pan. Bake the bread cubes until golden and slightly crusty, about 10-12 minutes. Remove from the oven and let cool.

In a medium-sized skillet, melt the butter. Add the onion and celery. Cook over medium heat until soft, about 5 minutes. Stir in the garlic, thyme, rosemary, poultry spice, cinnamon, allspice, salt and pepper. Cook for 2 minutes then remove the skillet from the heat.

Place the cooled bread cubes in a large bowl. Add the apple juice, drizzling over all of the cubes as much as possible. The bread should be soft, but not soggy. Stir in the vegetable mixture. Add the raisins, cranberries and cream. Stir gently to combine.

Place the dressing in the prepared baking dish and cover tightly with foil. Bake for 20-25 minutes, remove the foil, then continue cooking until the top is golden brown, about 15 minutes more.