Recipes

Here are some cranberry recipes straight from the Ruesch Cookbook. Enjoy!

CRANBERRY UPSIDE DOWN CAKE

1 stick margarine (or butter)
-3/4 C packed brown sugar
1-1/2 C halved cranberries
C halved pecans

Heat oven to 350. While heating melt margarine in 9x13 pan. When melted, sprinkle with brown sugar, cranberries and nuts.

Cake Ingredients:

2 C flour
1-1/2 C sugar
3-1/2 tsp baking powder
cup softened margarine (or butter)
1 C milk
1 tsp vanilla
3 eggs

Combine cake ingredients. Beat 3 minutes on high speed. Pour over cranberry mixture. Bake 40-45 minutes. Remove from oven & let stand 5 minutes before inverting on serving tray.

CRANBERRY PECAN PIE

One crust pie crust (home made or store bought)

Filling:
3 eggs
1 C corn syrup
2/3 C sugar
C butter, melted
1 tsp vanilla extract
2 C fresh cranberries (If frozen, rinse and can use frozen)
1 C chopped pecans

Combine all but cranberries and pecans and stir until blended. Fold in cranberries and pecans. Bake @ 425 for 10 minutes, reduce heat to 350 and bake 35-40 minutes longer. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.

CRANBERRY NUT BREAD

Preheat oven to 350

Sift together:
2 C Flour
1-1/2 tsp Baking Powder
tsp salt
C Sugar
tsp baking soda

Put in an 8 oz cup:
Juice from one orange (or 3 oz Orange Juice)
2 TBS melted butter
Fill the rest of the cup with warm water and add to the flour mixture, then add:

1 large egg
C chopped nuts (walnuts or pecans)
1 C halved cranberries

Mix just until all combined. Grease at 4x8 loaf pan and line the bottom with waxed paper. Bake 1 hour. Cool on wire rack for 10 minutes before removing from pan, remove the wax paper layer, and continue to cool on wire rack.

CRANBERRY APPLE PIE

Make pastry for 9 inch two crust pie (or purchase pre-made)

Preheat oven to 425.

Filling:
1 C sugar
C all purpose flour
1 tsp apple pie spice

4 C sliced, pared tart apples (like McIntosh or Cortland)
2 C fresh or frozen cranberries

In a pastry lined 9 pie pan, alternate layers of apples, cranberries and sugar mixture. Dot with total of 2 TBS butter or margarine and cover with top crust. Flute the edges and cut slits in crust, sprinkle lightly with sugar (optional) and back 40-45 minutes. Cool on wire rack.

CRANBERRY SAUCE

1 lb (4 C) fresh cranberries
1-1/2 C Sugar
1 C Water
1 whole orange, unpeeled, remove seeds and chop fine (I like to thinly slice the orange and remove the white layer on the inside of the peel from each slice first before chopping the orange up)
C Crushed Pineapple, drained
C Chopped walnuts or pecans

Bring sugar and water to a boil. Add cranberries and oranges. Simmer over medium high heat, stirring frequently, until the berries pop open. Remove from heat and stir in the pineapple and nuts. Pour into a bowl and cool in refrigerator at least 2-3 hours.