RECIPES:

 

Cranberry Fruit Salad

 

1 cup

Cranberries

1 cup

Miniature marshmallows

1 cup

Canned oranges

1 cup

Canned pineapple

1cup

Sour cream

1cup

Coconut

 

Blend all ingredients together in a large bowl, and let sit for few hours covered in the refrigerator to allow flavors to mix thoroughly.  Server 6 – 8 people a generous amount.

 

 

 

 

Cranberry Almond Crunch Pie

 

1

Unbaked 9 inch pastry pie shell

8 oz.

Cream cheese, softened

3 cups

Whole cranberry sauce

1/3 cup

Sugar

3 Tbsp

Cornstarch

1 pinch

Salt

1/3 cup

All purpose flour

1/3 cup

Brown sugar

2 Tbsp

Butter or margarine

½ cup

Slivered almonds, toasted if desired

 

Make pastry shell, fluting edges high.  Blend cream cheese with ½ cup of the cranberry sauce; spread in the bottom of the pastry shell.  Combine the first 1/3 cup of sugar, cornstarch, and salt; blend in remaining cranberry sauce. Spread carefully over the cream cheese layer.  Bake in 375 o oven for 35 minutes.  Meanwhile, combine flour and 1/3 cup brown sugar.  Cut in butter until the mixture resembles coarse crumbs; stir in almonds.  Sprinkle over the pie.  Bake 10 or 15 minutes more or until center of pie is firm.  Serves warm or chilled.  Serves 8.

 

 

 

 

 

 

Cranberry Orange Relish

 

1 pound

Cranberries

1

Large orange

1 ½ cups

Sugar

 

Separate the orange into segments.  Grind together the cranberries and oranges.  Stir in the sugar.  Cover and store in the refrigerator to allow the flavors to mix thoroughly.  Makes 3cups of relish.  Goes well with poultry or roast pork.

 

 

 

 

 

 

 

 

 

 

 

Cranberry Juice

 

1 Gallon

Cranberries

1 Gallon

Water

¼ cup

Karo Syrup

 

Sugar to taste

 

Boil the berries in the water until all the berries pop.  Add the Karo syrup while hot.  Strain through cheesecloth to remove seeds and skins.  Can this mixture in quart jars in boiling bath.  When you desire to drink juice, mix equal amounts of water to this concentrate.  Example: 1 quart of water to 1 quart of concentrate, sweeten to taste.

 

 

 

 

 

 

 

 

 

 

 

 

Cranberry Pie

 

1

Pie shell and top for 9 inch pie

4 cups

Chopped cranberries

1 cup

Sugar 

   3 Tbsp

Melted butter

¼ cup

Flour 

   ¼ cup

Orange juice

¼ tsp

Allspice 

   ½ cup

Chopped nuts

¼ tsp

Nutmeg 

   1 cup

Raisins

½ tsp

Cinnamon 

 

Grated zest of 1 orange

 

Mix dry ingredients.  Sprinkle ¼ cup of this mix in the bottom of the pie shell.  Mix cranberries and other ingredients thoroughly.  Spread over the dry ingredients on the pie shell.  Cover the cranberry mixture with the rest of the dry ingredients.  Cover with the top crust.  Bake in the center of a 400 o oven for 45 to 50 minutes.  Brush the top crust with cream and sprinkle with sugar during the last 10 minutes of baking. 

 

 

 

 

 

 

 

Cranberry Apple Pie

 

1

Pie shell and top for 9 inch pie

1 cup

Frozen cranberries

2 Tbsp

 Butter or margarine

3 to 3 /12

Peeled, cored and sliced apples

2 Tbsp

Flour

½ cup

Sugar

1

Grated zest of 1 orange

½ tsp

Cinnamon

 

Prepare bottom pie shell the night before; refrigerate.  In a large bowl, mix sugar, cinnamon, flour, and orange zest.  Add apple slices and toss until coated with mixture. Place 1/3 of the apples in the bottom of the pie pan.  Cover apples with ½ of the cranberries.  Repeat with the apples, cranberries, and the apples.  Press down firmly with the hand.  Dot with butter.  Place top crust on pie and slice with pattern of slits for steam to escape.  Bake in 400 o oven for 45 to 60 minutes, until filling is bubbling out of slits and crust is brown.

 

 

 

 

Classic Cranberry Sauce

 

2 ½ cups

Sugar

2 cups

Water

1 pound

Or 4 cups margarine

 

Combine sugar and water in saucepan; stir to dissolve sugar.  Bring to a boil for about 5 minutes.  Add cranberries; boil until skins pop, about 5 minutes longer.  Continue cooking the mixture reaches softball, 115 o on a candy thermometer, or a drop of sauce gels on a cool plate of saucer.  Pour into mold that holds 4 cups or more.  Chill until firm.

 

 

 

 

 

 

 

 

 

 

Cranberry Fruit Nut Bread

 

2 cups

All purpose flour

1 cup

Sugar

1 ½ tsp

Baking powder

1 tsp

Salt

½ tsp

Baking soda

¼ cup

Butter or margarine

1 tsp

Grated orange peel

¾ cup

Orange juice

1

Well beaten egg

1 cup

Cranberries, chopped

½ cup

Pecans, chopped

 

Sift together the dry ingredients.  Cut in butter until mixture is coarse.  Combine peel, juice and the egg; add to dry ingredients, mixing just to moisten.  Fold in berries and nuts.  Turn into greased 9 X 5 X 3 inch pan.  Bake in 350 o oven for 60 minutes.  Allow to cool.  Wrap and store overnight.  Server 4 to 6.