Blazing Cranberry Pie
1/2 c Seedless Raisins
3/4 c Water
4 c (1Lb)Cranberries
1 1/2 c Sugar
Pastry for 2-crust 8 or 9 inch pie
Several hours ahead: In saucepan, place raisins into water; soak for 20
minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to
the raisins and cook, covered, until skins burst (about 10 minutes). Cool.
Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into
pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice
top. Fill lined pie plate with cooked cranberry filling; on top arrange strips
to make lattice top. Flute edges. Bake 30 minutes, or until crust is well
brown. Serve slightly warm.
To Flame: Dot several open spaces with sugar cubes dipped in lemon extract;
light with match. Serve at once as is or with vanilla icecream .
Cranberry Cider Jelly
3 c Apple cider
1 c Cranberry juice cocktail
1 ts Lemon juice
1 pk Powdered pectin
5 c Sugar
Make as you would jelly using SureJell, i.e., combine juices and pectin
before adding sugar. Makes about 6 half-pints.
Yield: 2 Pints
4 c Cranberries, fresh -(1 pound)
2 c Onion, finely chopped
2 c Water
4 c Sugar
2 c Vinegar, white
1 ts Pepper
1 tb Salt
1 tb Cinnamon, ground
1 tb Allspice, ground
1 tb Celery seeds
2 ts Cloves, ground
In 3-quart Dutch oven, combine cranberries, onion and water; bring to a
boil. Cover and simmer 10 minutes (or until berries are easily mashed). Puree
mixture or push through a sieve.
In Dutch oven, combine puree, sugar, vinegar and spices; bring to a boil. Boil
gently, uncovered, for 30 to 35 minutes, or until the mixture is the
consistency of catsup.
Stir cranberry ketchup occasionally to prevent sticking (mixture will thicken).
Remove from heat; skim off foam. Ladle into hot canning jars, leaving 1/2 inch,
and put lids on jars. Put in boiling water for 5 minutes.