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Fresh/Frozen Cranberries
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CRANBERRY BAKED BEANS
2 cups cranberry sauce (see sauce recipe for sauce below)
1 can (8 oz) tomato sauce
2 cans (31 oz each) pork and beans, undrained
1 Tbsp prepared mustard
½ cup chopped onion
6 strips bacon, halved
3 Tbsp brown sugar
In a large bowl combine cranberry sauce, tomato sauce, beans, mustard, and onion. Place in a greased 13x9x2-inch baking dish. Lay bacon on top. Sprinkle with brown sugar. Bake at 350 for 1 hour. Yield 12-16 servings.
JELLIED SAUCE:
3 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES
1 ½ cups water
1 ½ cups sugar
Boil washed, stemmed cranberries with water until the skins burst. Push berries and juice through a food mill or strainer. Add sugar to the resulting puree, return to heat, and boil almost to the jelly stage. (220 F. and a full rolling boil in all its glory: the jelly is done.) Pour hot into sterilized straight-sided jar or container to cool and set up (so it will slip out easily); seal with sterilized lid if keeping for any length of time. (About 1 ½ pints.)
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