CRANBERRY BREADS, CAKES AND COOKIES
Reading edition
Cranberry Nut Bread
2 cups sifted all-purpose flour ¾ cup granulated sugar 3 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1 teaspoon cinnamon 1 cup chopped walnuts 1 egg 1 cup Ocean Spray Whole Cranberry Sauce, drained 2 tablespoons melted shortening
Heat oven to 350°F. Sift together onto waxed paper the flour, sugar, baking powder, salt, soda and cinnamon. Add walnuts. In mixing bowl, beat egg; add cranberry sauce and shortening. Add dry ingredients; stir until just blended. Pour into greased 9 x 5 x 3″ loaf pan. Bake in 350°F. oven 45 minutes. Cool on rack.
Note: 1 teaspoon grated lemon rind may also be added. Use remaining ½ cup cranberry sauce to blend with 1 pkg. cream cheese. Use as a spread for tea sandwiches.
Cranberry Glazed Rolls
¼ cup chopped nuts ½ cup Ocean Spray Jellied Cranberry Sauce ¼ cup brown sugar 6 to 8 brown ’n serve rolls
Set oven at 400°F. Grease muffin pans or custard cups. Sprinkle a few chopped nuts into each. Combine cranberry sauce that has been crushed with a fork and brown sugar. Put a tablespoon of the mixture in each muffin cup. Then turn brown ’n serve roll upside down and press into each muffin cup. Bake at 400°F. for 12 to 15 minutes. Let cool for 4 to 5 minutes. Invert pans and gently remove rolls.
Cranberry Relish Ring
1 package hot roll mix Melted butter or margarine 1 cup Ocean Spray Cranberry Orange Relish 4 tablespoons brown sugar ½ cup chopped dates or raisins 1 tablespoon flour
Prepare roll mix following package directions; let rise until doubled in bulk. Knead on floured board. Roll out to oblong about 14 x 12 x ¼″. Brush lightly with melted butter or margarine. Combine remaining ingredients. Spread over dough. Roll up lengthwise. Place in circle, seam side down, on well greased baking sheet. Snip into 1-inch slices cutting almost through with scissors. Turn each section over on its side. Cover and let rise until doubled in bulk. Bake in moderate oven (350°F.) about 30 minutes. Spread with Almond flavored glaze, if desired.
Almond Glaze: Blend together ¼ cup milk, ½ to 1 teaspoon Almond extract and 2 cups sifted confectioners’ sugar until smooth.
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Cranberry Tea Biscuits
2 cups sifted all-purpose flour 3 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon salt 3 tablespoons shortening 1 egg 1 cup Ocean Spray Jellied Cranberry Sauce, crushed ¼ cup soured cream Grated cheese
Sift dry ingredients together, and cut in shortening. Beat egg until creamy, add cranberry sauce and soured cream, and add to first mixture. Roll out on floured board and cut into square biscuits. Place on baking sheet and sprinkle with grated cheese. Bake 15 to 20 minutes at 400°F.
Spicy Cranberry Muffins
1 cup Ocean Spray Cranberry Orange Relish ¼ cup brown sugar 1 tablespoon flour ½ cup chopped pecans 2 cups packaged biscuit mix 3 tablespoons sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 egg ¾ cup milk
Topping: Combine cranberry orange relish, brown sugar, flour and pecans. Spoon 1 tablespoon of mixture into each of 12 greased muffin pan cups.
Muffin: Stir together biscuit mix, sugar, cinnamon and nutmeg. Stir together egg and milk. Add to dry ingredients stirring just to moisten. Fill muffin cups ⅔ full. Bake in hot oven (400°F.) 15 minutes. Remove from oven and invert pan immediately. Makes 12 muffins.
Cranberry Igloos
1 1-lb. can Ocean Spray Jellied Cranberry Sauce 1 package of 6 sponge shells 1 pint vanilla ice cream 4 egg whites ¼ teaspoon salt ¼ cup brown sugar ¼ teaspoon vanilla ½ cup chopped nuts or coconut
Cut cranberry sauce into 6 slices and place one slice on each sponge shell. Top each cranberry sauce slice with a scoop of vanilla ice cream. Place in freezer. Before serving, beat egg whites with salt until foamy. Add brown sugar gradually beating until mixture stands in rounded peaks. Add vanilla and fold in chopped nuts or coconut. Place cranberry igloos on a cooky sheet and cover completely with meringue. Bake in a 450°F. oven for 5 minutes. Serve immediately. Makes 6 servings.
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Autumn Spice Cakes
1 package spice cake mix or gingerbread mix Cream cheese (about 3 packages, 9 ounces) 1 teaspoon grated orange rind 1 lb. can Ocean Spray Whole Cranberry Sauce
Make spice cup cakes according to directions on package. When baked and cool, frost with softened cream cheese (softened and creamed with top milk or cream). Add grated orange rind to whole cranberry sauce. Spoon cranberry sauce over spice cup cakes just before serving.
Inexpensive Cranberry Lemon Cake
¼ cup shortening 1 cup sugar 1 egg 2 cups sifted all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt ¾ cup milk 1 teaspoon lemon extract
Cream shortening and sugar until light and fluffy. Beat egg and add to creamed mixture. Mix and sift the dry ingredients and add alternatively with the milk to the first mixture. Add flavoring. Pour into greased pan, 8 x 8 x 2″, and spread the following topping evenly and lightly over the top of the batter.
Cranberry Topping
3 tablespoons sugar 1 teaspoon grated lemon rind ¼ teaspoon cinnamon Dash nutmeg ⅓ cup walnut meats, broken ⅔ cup Ocean Spray Jellied Cranberry Sauce, diced
Mix sugar and lemon rind well. Add spices and walnut meats. Add cranberry sauce last, just before spreading. Bake in a moderate oven 350°F. for 50 minutes, or until cake is done.
Cranberry Orange Spice Cake
½ cup shortening 1 cup sugar 1 egg, beaten 1 cup raisins ½ cup nut meats 1¼ cups sifted all-purpose flour ¼ teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon cloves 1 14-oz. jar Ocean Spray Cranberry Orange Relish
Cream shortening and sugar, add egg. Stir in raisins and nuts. Combine dry ingredients and sift; add to raisin mixture. Stir in cranberry orange relish. Bake at 350°F. for about 1 hour in greased tube pan, or in 2 greased 8″ layer cake pans for 30 to 40 minutes. Recipe will make 20 to 24 cupcakes.
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Cranberry Frosty Pie
1 8″ baked pie shell, cooled 1½ cups Cranberry Orange Relish 1 pint softened vanilla ice cream
Fold cranberry orange relish into softened ice cream. Pour into pie shell and freeze until firm. Decorate with whipped cream and fresh cranberries.
Cranberry Orange Relish: Put through coarse blade of food chopper 4 cups (1 lb.) fresh uncooked cranberries and 2 oranges (seeds removed) including rind. Stir in 2 cups sugar and chill. Makes about 2 pints. Serve remaining relish with meat or poultry for a delightful salad.
Cranberry Chews
2 eggs ¾ cup sugar 1 tablespoon lemon juice ¼ teaspoon ground nutmeg 1½ cups packaged biscuit mix 1 8-oz. can (1 cup) Ocean Spray Jellied Cranberry Sauce, chilled and cut in ½ inch cubes 1 cup chopped pecans Sifted confectioners’ sugar
Beat together eggs, sugar, lemon juice, and nutmeg till light and fluffy. Stir in biscuit mix. Gently fold cranberry cubes into batter along with pecans. Spread in greased and floured 13 x 9 x 2″ baking pan. Bake in 350° oven for 20 to 25 minutes. Sprinkle with sifted confectioners’ sugar. Cut into bars.
Cranberry Bars
2½ cups sifted all-purpose flour ¼ teaspoon salt ½ cup butter or margarine ½ cup sugar ½ cup firmly packed brown sugar 2 eggs ½ teaspoon vanilla extract 14-oz. jar Ocean Spray Cranberry Orange Relish
Sift flour and salt. Cream butter in mixing bowl. Gradually add sugars; continue beating until light and fluffy. Blend in eggs and vanilla. Add dry ingredients and mix well. Chill. Roll out dough, half at a time, on floured surface to a 16 x 9″ rectangle. Cut into three 16 x 3″ strips. Spread cranberry orange relish filling down center of each strip. Fold sides of dough over filling using spatula to lift sides, so they just meet. Press together lightly. Cut into 2″ bars. Place seam side down on ungreased cookie sheets. Repeat with remaining dough. Bake at 375°F. for 12 to 15 minutes, until lightly brown.
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Cranberry Cheese Frosting for Spice Cakes
3-oz. package cream cheese 4 tablespoons Ocean Spray Whole Cranberry Sauce ⅛ teaspoon salt 1 lb. sifted confectioners’ sugar
Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar, beating until creamy. Excellent frosting for spice cake.
Cranberry Fluff Frosting
6 tablespoons butter or margarine 2 teaspoons grated orange rind ¼ teaspoon salt 1 lb. sifted confectioners’ sugar 5 tablespoons Ocean Spray Cranberry Juice Cocktail
Cream butter. Add orange rind and salt. Add sugar alternately with cranberry cocktail. Beat until light and fluffy.
Cranberry Cream Topping
1 cup heavy cream 1 tablespoon lemon juice ¼ cup confectioners’ sugar, sifted 1 cup Ocean Spray Jellied Cranberry Sauce, crushed with a fork
Whip heavy cream until stiff. Fold in lemon juice. Lightly fold in crushed cranberry sauce and confectioners’ sugar. Serve as topping for hot gingerbread.
Quick Cranberry Frosting
1 cup Ocean Spray Jellied Cranberry Sauce 1 egg white ⅛ teaspoon salt 1 teaspoon almond extract 2 teaspoons lemon juice
Combine ingredients and beat with rotary beater or electric mixer until frosting stands in peaks. Pile atop angel or sponge cake and serve.
Cranberry Frosting
1 cup Ocean Spray Jellied Cranberry Sauce, beaten until smooth ½ cup brown sugar ¼ cup water 1 egg white
Combine cranberry sauce, brown sugar and water. Bring slowly to a boil and let cook for two minutes. Place unbeaten egg white in small deep bowl of electric mixer. When cranberry syrup has cooked for two minutes, pour slowly onto egg white and beat with mixer turned to medium speed. As air is beaten into this frosting, the frosting will expand 3 to 4 times in volume. Beat with mixer turned to medium-fast speed until frosting will stand in peaks ... 8 to 10 minutes.
A fluffy pink frosting for spice or chocolate cake.
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