Traditional Cranberry Sauce
Rinse fresh berries and remove stems.
Place in a saucepan:
2 cups of cranberries (1/2 lb.)
1/2 cup of sugar or 1/3 cup honey
2/3 cup of water or orange juice
Bring to a boil on high heat,
boil untill all berries pop open
(add cinnamon, cloves or ginger, more sweetner to taste)
Pour into a serving bowl and cool to set.
Uncooked Orange Cranberry Relish
2 cups of cranberries
1 orange with peel cut into pieces
3/4 cup of sugar or 1/2 cup of honey
Grind together cranberries and orange pieces in
a food processor or a meat grinder, mix in the sweetner
and refrigerate for 12 hours or more, you may add walnuts.
This will keep, refrigerated, for a week or more.
This relish is good with poultry, game or any roast meat.
Simple Not-Too-Sweet Cranberry Cake
2 cups of cranberries (fresh or frozen)
2 cups of flour
1 cup of sugar
2 tsps baking powder
1/4 tsp salt
4 Tbs butter
1 cup sour milk (buttermilk)
Preheat the oven to 375F (175C)
Sift all dry ingredients together, add softened butter and sour milk
Mix till smoth, fold in cranberries
Use layer pan for a softer cake or spread thinly on a sheet cake pan
Bale 25-35 min. untill light brown.
Frost with any frosting or drizzle on a sweet sauce. Good plain also.
Cranberry Pumpkin Muffins
2 cups frash or frozen cranberries, chopped
2 cups all purpose flour
3/4 cup of sugar
3 tsps baking powder
1 tsp sailt
1/2 tsp ground cinnamon
1/2 tsp ground allspice 1/3 cup cooking oil
3/4 cup canned pumpkin
Sift all dry ingredients together, set aside
Beat oil, eggs and pumpkin until well blended and
add all at once to dry ingredients.
Stir just until moistened, fold in cranberries
Spoon into paper lined muffin cups
Bake at 400F for 25-30 min. Makes 18 muffins.