A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Cranberry Relish
Serve partly thawed with the turkey at Thanksgiving–the sweet tart taste is good with fried chicken, too.
4 medium oranges
2 lbs. cranberries
2 medium unpeeled apples, cored
4 c. sugar
Peel oranges; trim off and discard white part of rind. Put orange pulp and rind, cranberries and apples through food chopper. Add sugar and mix well. Pour into glass jars and seal and freeze. Leave 1/2″ head room for expansion. May cover and refrigerate, but if so, use within two weeks. Makes 4 pints.
Cranberry Coffee Cake
Ready-to-bake biscuits and frozen relish are short-cut ingredients.
3 Tbsp. butter or margarine, melted
1/2 cup honey
3/4 cup cranberry relish, partly thawed
2 pkgs. refrigerator biscuits
Melt butter in 8″ or 9″ tube pan. Add honey and relish; mix well. Arrange biscuits on end around other edge of pan. Bake at 425 degrees 10 minutes; reduce heat to 400 degrees and bake 20 to 25 minutes, until browned on top and inner edges. Let cake stand 5 minutes before turning upsdie down on serving plate. Serve hot. Makes 8 to 10 servings.
Cranberry Topping
Use it to dress up a cake or freeze it for a salad/dessert.
1 cup heavy cream
1/2 cup sugar
1 (8-1/2 oz.) can crushed pineapple, drained
1-1/2 cups Cranberry Relish, partly thawed and drained
Whip cream, adding sugar slowly, until stiff.
Fold in pineapple and relish, but do not blend completely. Makes about one quart. Serve on angel food cake slices or as a filling and frosting for angel food. Refirgerate frosted cake until served.
Variation: To make frozen cranberry salad, freeze cranberry topping in a one quart mold. Served sliced on lettuce. Add two cups of miniature marshmallows for added fluffiness.
Cranberry Mincemeat Pie
3 cups ready to use mincemeat
1 cup Cranberry Relish
1 unbaked 9″ pie shell
Combine mincemeat and relish; pour into pie shell. Bake at 400 degrees 35 minutes.