seger@h-sc1.UUCP (Steven Augart) (11/24/85)
Here are two of my favorite cranberry recipies. I usually make both
at one, which saves on preparation time (you can cook the cranberries
all at one.) I've typed in each separately, and will give pointers on
preparing them simultaneously.
Cranberry Jello Salad:
1 large (makes 4 cups) box red jello (can use raspberry, strawberry
cherry or any other flavor)
1 bag cranberries
1 can (16 ounces) crushed pineapple in its own juice.
1/2 cup sugar (if necessary)
Cook the cranberries in three cups of water. Boil until all
the berries are popped (very important -- whole cranberries
are sour). Add the jello and stir until dissolved. Also add the
sugar at this point if desired. Drain the
pineapple, reserving the juice. Add the juice plus enough
water to make 2 cups to the cranberry mixture. Add the
pineapple. Pour into a dish or Jello mold and chill until
set.
Variations: Some people add chopped celery, grapes and/or
nuts instead of/in addition to the pineapple. Some people
also add a cream cheese topping that I unfortunately do not
have a recipie for.
Cranberry Bread:
3 cups flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda.
1 1/2 teaspoons salt
2 eggs
1 cups sugar
2 cups whole cranberry sauce (canned or homemade)
1/2 cup milk
1/2 cup margarine, melted
1/2 cup chopped walnuts (optional)
Mix together wet ingredients, sugar, cranberries and walnuts. Add
dry ingredients. Stir just until mixed.
Divide batter amoung two greased and floured 8 1/2 x 4 1/2 x 2 1/2
inch pans. Bake at 350 degrees for 50 to 55 minutes.
Making both at once:
THe trick is to cook all the cranberries you need at once. Cook 2
cups more cranberries than you need for the salad.
After the berreis have popped, remove two cups of berries (be sure
to drain extra liquid), . You will probably want to add a little sugar to the
berries before adding them to the bread batter. If you forget
to take the berries out until after you have added the other
fruit, don't despair -- cranberry/pineapple bread is good too.