SOLE Supper: Cranberry Waffles and Apple Honey Sauce

I have been playing around with fresh cranberries ever since making two kinds of cranberry sauce for Thanksgiving. The week of Thanksgiving, I threw in a handful of sliced cranberries into waffle batter. A perfect pairing of tart and sweet for breakfast!

Did you know the color of a chicken egg is determined by the bird's "ear lobes"?

The following week, I made the cranberry waffles again, this time not bothering to cut the cranberries in half. What's the big difference anyway? Well, apparently its the difference between waffles laced with festive bright cranberries, and waffles studded with little tart bile bombs. So, be sure to take the extra minute to cut your cranberries in half for this!

backyard eggs given to me this week by a twitter friend!

Cranberry Waffles 
makes 3 or 4 waffles

2 eggs
2 cups of all purpose flour
2 cups of milk
1/2 cup melted butter
1/2 cup of halved cranberries
1 tablespoon honey or sugar
1 tablespoon baking powder
1/4 teaspoon salt

In a large bowl, beat the eggs well. Add the remaining ingredients and stir until well incorporated, but still slightly lumpy. I know, easy, right? Just be sure that those cranberries are cut in half!


Since this was supposed to be a SOLE meal, I did not want to top the waffles with maple syrup, since it is not local. I did have some honey that someone made for me about 30 miles away, and I had a couple of varieties of organic local apples.

I chopped the apples, core and all, and threw them into a pot with a cup of apples juice, some cinnamon and allspice. I cooked until soft, about 20 minutes, then ran through a food mill.

I added it back to the pot, added a 1/2 cup of honey and thinned it with a bit more apple juice. Now I had an apple honey sauce to top the waffles!

SOLE Notes: backyard eggs (Arlington, WA), whole organic milk from Fresh Breeze (Lynden, WA), Rose Valley butter, co-op produced from Washington and Oregon organic dairies (McMinnville, OR), honey (Arlington, WA), organic apples (Brewster, Washington), white flour from Bob's Redmill (grown in the NW, milled in OR). 


OOPS! I read the MA upside down and thought that it said WA when I requested the cranberries from SPUD. Next time I will get local cranberries! 


SOLE Supper sponsor, Spud.com, provided the milk, apples and cranberries. Check out Spud for yourself, by clicking on the icon in the right sidebar.