P.J. Cranberries
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Cranberry Pancakes
1 cup thinly slided cranberries (try using a Cuisinart). Sprinkle with 1 teaspoon sugar, set aside.
Pancakes-yield 14 4" cakes
Sift before measuring 1 1/2 cups all-purpose flour, resift with 1 teaspoon salt
1 3/4 teaspoons double-acting baking powder
3 tablespoons sugar
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.
Cranberry Bread  
2 cups fresh cranberries 2 teaspoons vanilla
1 2/3 cups sugar 4 eggs
2/3 cup vegetable oil 3 cups all-purpose flour
1/2 cup milk 1/2 cup coarsely chopped walnuts
2 teaspoons grated lemon or orange peel 4 teaspoons baking powder
  1 teaspoon salt

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.

Cranberry Jelly  
2 quarts cape cod cranberries
1 quart boiling water

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.