Frozen Cranberry Orange Cups

Frozen Cranberry Orange Cups

Ingredients

• ¾ cup Mrs. Gerry’s Cranberry Orange Relish

• 3 (6 oz.) containers light orange crème yogurt

• ½ cup sugar

• 1/3 cup chopped pecans

Combine all ingredients in mixing bowl. Spoon into 8 foil cupcake liners. Freeze until solid. Remove from the freezer 10 minutes before serving. May be served as a salad or dessert. Enjoy!

Festive Cranberry Cake

Festive Cranberry Cake

Cake:     

• ¾ cup butter or margarine, softened

• 1 cup sugar

• 2 eggs

• 2¼ cups 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

Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F 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.  Enjoy!