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Recipes
2 slighlty beaten whole eggs 3 tablespoons melted butter 1 to 1 1/4 cups milk Mix the liquid ingredients quickly into the dry ingredients. Fold cranberries into mix, cook on hot gridle.
Heat oven to 350 degrees. Grease bottom of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches or 9x5x3 inches. Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up tp 1 week.
Boil uncovered for 15 minutes. Using a food mill (a must) strain the cranberries. Return strained cranberries to a stock pot. Add 1 quart of sugar. Bring to a boil, remove from heat and skim off any scum that rises to the top. Prepare canning jars. Put jars in a 200 degree oven and leave them until you are ready to fill. Lids in a small sauce pan with enough water to cover. Simmer on medium low heat. Fill the jars. Ladle cranberry sauce
into warm jars. With a damp paper towel wipe rim of jar and put canning
lid on. After filling leave the jars undisturbed for 24 hours. Once you
open a jar refrigerate. Store other in a cool area. |