14 of 60 total recipes <<First   <Previous   Next>   Last>>	See all Recipes for: Fresh/Frozen Cranberries Beverages Breads & Muffins Breakfast Dishes Cakes & Pies Desserts Main Dishes Relishes, Sauces & Condiments Salads
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. 14 of 60 total recipes <<First   <Previous   Next>   Last>>