| CRANAPPLE UPSIDE-DOWN CAKE |
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- Topping:
- 1 cup firmly packed brown sugar
- ½ cup margarine or butter, melted
- 2 large apples, peeled, sliced
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH, drained
- Cake:
- 1-16 oz. pkg. pound cake mix
- ¾ cup water
- 2 eggs
- whipped topping (optional)
- Preheat oven to 350ºF. Grease 2-9 inch round cake pans. In small bowl, combine brown sugar and margarine; mix well. Divide between 2 pans; spread over bottom of pans. Arrange apple slices over brown sugar mixture. Divide Cranberry Orange Relish between 2 pans; spread over apples.
- In large mixer bowl, combine cake mix, water and eggs; mix 2-3 minutes. Divide between 2 pans and spread evenly.
- Bake at 350ºF for 45-55 minutes or until cake springs back when lightly touched in center, and toothpick comes out clean. Cool in pan 2 minutes. Invert onto cake plates. Cool 20 minutes. Serve warm or cool with whipped topping, if desired. Makes 16 servings.
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| CRANBERRY ORANGE NUT BREAD |
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- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- 2 cups all purpose flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- ½ cup chopped walnuts
- Preheat oven to 350ºF. Grease or spray a 9×5 inch loaf pan; sprinkle with a very small amount of sugar and tap pan so sugar spreads around evenly. In a large mixing bowl, cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Combine dry ingredients; add alternately with Cranberry Orange Relish to creamed mixture. Stir in walnuts. Spread batter evenly into prepared pan. Bake for 55-60 minutes or until loaf tests done with wooden pick. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
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- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- 1-12 oz. can frozen orange juice
- 3½ cups water
- 2 liters 7-UP
- In blender, combine Cranberry Orange Relish and orange juice concentrate. Process until smooth. Pour into 4 quart plastic container, stir in water. Freeze overnight. Let mixture stand at room temperature until a slushy consistency, about 2 hours. Scoop ¼ cup into glass and fill with 7-UP. Mixture can also be put in punch bowl.
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| CRANBERRY ORANGE SALAD DRESSING |
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- 1 cup (½ pint) MRS. GERRY’S CRANBERRY ORANGE RELISH
- 2 tbsp. sugar
- 1 tsp. salt
- 1 tsp. ground mustard
- ½ to 1 tsp. grated onion
- ½ cup vinegar
- 1 cup vegetable oil
- In a blender or food processor, combine all ingredients except oil. While processing, gradually add oil in a steady stream. Refrigerate. Use as a dressing on salad greens. Garnish the salad with toasted walnuts. Makes about 2½ cups.
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- Cake:
- ¾ cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 2¼ cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup buttermilk
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- 1 cup chopped dates
- 1 cup chopped pecans
- Glaze:
- ½ cup orange juice
- ¼ cup sugar
- whipped topping, fresh mint leaves and whole cranberries (optional)
- Preheat oven to 350ºF. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10 inch tube pan. Bake 350ºF for 60-70 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes.
- Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, garnish with whipped topping, fresh mint leaves and whole cranberries. Makes 12 to 16 servings.
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| FROZEN CRANBERRY ORANGE CUP |
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- ¾ cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- 3-6 oz. containers light orange crème yogurt
- ½ cup sugar
- ⅓ cup chopped pecans
- Combine all ingredients in mixing bowl. Spoon into 8 foil cupcake liners. Freeze until solid. Remove from freezer 10 minutes before serving. May be served as a salad or dessert. Makes 8 servings.
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