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Fresh/Frozen Cranberries
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CRANBERRY CARROT CAKE
1½ cup sifted all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
1 cup shredded carrots
½ cup cranberry-orange relish (see recipe below)
¼ cup finely chopped pecans
1 cup sugar
2/3 cup melted shortening
2 eggs
Preheat oven to 350 degrees. Sift together flour, baking powder, soda, salt, spices. Add remaining ingredients; blend well. Spread batter in greased, fluted 2-quart mold or mini-bundt pan or 9-inch square pan. Bake 40-50 minutes; cool 10 minutes in pan. Invert on wire rack; cool completely. Glaze (see recipe below) and decorate as desired.
Cranberry Orange Relish
3 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES
1 ½ cups granulated sugar
2 tbsp. frozen orange juice concentrate
water
Combine cranberries, sugar and orange juice in a saucepan. Add enough water to come just below the surface of the berries. Boil about 10 minutes. Cool and serve. Makes 3 cups sauce. (For ½ cup needed for above recipe, cut sauce recipe to ½ cup cranberries, ¼ cup granulated sugar, 1 tsp. orange juice and water or use your favorite cranberry orange relish.)
Confectioner’s Glaze
1 tbsp milk or light cream
1 cup sifted confectioners’ sugar
½ tsp vanilla
Combine all ingredients; stir to blend well.
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