قراءة كتاب Recipes for Eatmor Fresh Cranberries
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and rind. Cool. Pour into refrigerator tray and freeze until firm. Makes 1 quart.
Cranberry Orange Relish
- 2 cups sugar
- 4 cups Eatmor Cranberries
(one bag or box) - 2 Sunkist oranges, quartered and seeded
Put raw cranberries and oranges through Waring Blendor or food chopper. Add sugar and mix well. Chill in refrigerator a few hours before serving. Makes one quart relish. This relish will keep well in the refrigerator for several weeks. Try quick-freezing Cranberry Orange Relish.
VARIATIONS
Cranberry Apple Relish.
Peel, core and dice 2 apples; stir in for Cranberry Apple Relish.
Cranberry Vegetable Relish.
Stir in ½ cup each diced raw carrots and celery for Cranberry Vegetable Relish.
Cranberry Citrus Relish.
Add 1 cup canned or fresh grapefruit segments for Cranberry Citrus Relish.
Spicy Cranberry Relish.
Stir in pinch powdered cinnamon and cloves for Spicy Cranberry Relish.
Cranberry Hawaiian Relish.
Stir in 1 cup frozen, canned or fresh diced pineapple for Cranberry Hawaiian Relish.
You can enjoy fresh Cranberry Orange Relish the year round by freezing a supply for later use.
Cranberry-Apple Pie
- 1 recipe favorite pastry
- 2¼ cups sugar
- ½ cup water
- 2 cups apple slices
- 4 cups Eatmor Cranberries
- 2 tablespoons cornstarch
- 2 tablespoons water
Roll out half of pastry and fit into 9-inch pan. Combine sugar, water, apple slices and Eatmor Cranberries in saucepan. Cook until cranberries pop—about 10 minutes. Make a paste of cornstarch and remaining water, stir into fruit and continue cooking until thick and clear—about 5 minutes. Cool and pour into pie shell. Roll out remaining pastry and cut in strips. Arrange crisscross fashion over top. Bake in 425° F. oven
