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.