Willows Cranberries - Recipes

Cranberry Fruit Bread
2 cups sifted all-purpose flour
1 cup sugar
1 ½ teaspoon baking powder (double-acting)
½ teaspoon soda
1 teaspoon salt
Juice and rind of 1 orange
2 tablespoons melted shortening
1 egg, well beaten
½ cup chopped nuts
2 cups Willows fresh or frozen cranberries, cut in halves.

Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, grated rind, melted shortening and enough water to make ¾ cup juice; then stir in beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in halved cranberries and nuts. Spoon into greased loaf pan (9” X 5” X 3”) spreading it evenly making corners and sides slightly higher than center. Bake in moderate oven (350*F.) 50-60 minutes. Remove from pan. Cool. Store overnight for easy slicing.

Cranberry Squares
2 cups whole cranberries
½ cup chopped nuts
3 Tbls sugar
2 eggs
1 cup sugar
1 cup flour
1/2 cup milk
½ cup melted butter

Grease 11 X 7 inch pan. Pour in whole cranberries and nuts. Sprinkle 3 Tbls sugar over berries.
Beat eggs and sugar. Combine flour, milk and melted butter.
Add slowly to egg mixture.
Pour over berries in pan.
Bake at 350 F. for 1 hour.

“Ten Minute” Cranberry Sauce
4 cups cranberries ~ 2 cups water ~ 1 ½ to 2 cups sugar

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Cranberry Orange Relish
The aristocrat of relish.
Particularly good with all meats, hot or cold.

4 cups cranberries ~ 1 to 1 ½ oranges ~ 2 cups sugar

Coarsely grind cranberries. Pare oranges and remove seeds. Coarsely grind oranges and mix with cranberries and sugar. Refrigerate and let set for a few hours before serving.

Cranberry Spice Cake

½ cup shortening
¼ tsp. salt
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 egg beaten
1 tsp cinnamon
½ tsp cloves
1 cup sweet dried cranberries
½ cup chopped nuts
1 ¾ cups sifted all-purpose flour
1 Lb. can cranberry sauce ( whole or jelled)

Heat oven to 350 degrees F. Cream shortening and sugar, add egg. Stir in dried cranberries and nuts. Combine dry ingredients and sift; add to first mixture. Stir in cranberry sauce. Bake for 1 hour in greased tub pan or for 30 to 40 minutes in greased 8-inch layer cake pans. Ice with Cranberry Cream Cheese Frosting.

Cranberry Cream Cheese Frosting

3 oz. package cream cheese
4 Tbls. Cranberry sauce ( jellied of whole)
1 Lb confectioners’ sugar
1/8 tsp. salt

Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar. Beating until creamy.

Chicken Ruby

2 ½ to 3 pound of cut up chicken                             ¼ cup chopped onion
1/3 cup all purpose flour                                           1 tsp grated orange peel
1 tsp salt                                                                     ¾ cup orange juice
4 Tbls butter or margarine                                        ¼ tsp ground cinnamon
1 ½ cups fresh cranberries                                      ¼ tsp ground ginger
¾ cup sugar

Coat chicken pieces with a mixture of flour and salt. Brown in melted butter in skillet, turning once. Meanwhile, combine remaining ingredients in sauce pan; bring to boiling. Pour over chicken. /cover and cook slowly 35 to 40 minutes or until chicken is tender. Makes 4 servings.

Cranberry Pork Chops

4 pork chops, 1 inch thick
½ cup dry red wine
½ cup honey
2 tbls cooking oil
1 tsp salt
1 cup fresh or frozen cranberries

In skillet, brown pork chops in hot oil; season with salt and dash pepper. Drain off excess fat. Combine wine and honey; pour over chops. Cover and simmer 1 hour, adding cranberries about 10 minutes before end of cooking time. Makes 4 servings.

Cranberry Meatballs

2 Lbs meatballs
16 ounces home made or canned whole cranberry sauce
1 8 ounce crushed pineapple
1 12 ounce bottle chili sauce
Hot sauce

Combine cranberry sauce, crushed pineapple and chili sauce in a crock pot. Heat to a simmer for at least 10 minutes to blend sauce. Add meatballs, continue to heat until meatballs are thoroughly heated. Add hot sauce to taste.

Hot Cranberry Wine

1- 32-ounce bottle cranberry juice (4 cups)
2 cups water
1 cup sugar
2 Tbls. Willows Mulling Spices
peel of ½ lemon, cut in strips
1-fifths dry red wine
½ cup lemon juice

Combine cranberry juice, water, sugar, cinnamon, mulling spices and lemon peel in sauce pan. Bring to boil, stirring until sugar is dissolved. Simmer, uncovered, 15 minutes; strain. Add wine and lemon juice. Heat thoroughly, but do not boil. Sprinkle nutmeg atop each serving, if desired. Makes 14 cups.

Basic Cranberry Punch

Prepare cranberry base: Combine one 32-ounce bottle (4 cups) cranberry-apple drink, chilled; ¼ cup lemon juice; and ¼ cup grenadine syrup.

For non-alcohol punch: Pour cranberry base over ice in punch bowl. Slowly add one 28-ounce bottle ginger ale, chilled . Float scoops of 1 quart raspberry sherbet. Makes about 9 cups.

For alcohol punch: Add 1 cup vodka to cranberry base. Makes 5 ½ cups

For wine punch: Add 1 fifth rose’ wine, chilled, to the cranberry base . Makes about 8 cups.

Merrie Pilgrim

¾ cup cranberry juice cocktail
1 jigger (1 ½ ounce) bourbon

Combine cranberry juice and Bourbon in tall glass. Add ice cubes; stir briskly. Makes 1 drink.