Cranberries!

In preparation for Thanksgiving I found these recipes that will make a nice accompaniment for turkey.

Spiced Cranberries (top left), Cranberry Sauce (top right), and Quick Cranberry Relish (bottom)




Quick Cranberry Relish


3 large apples (pared and cored)
2 cups cranberries
2 small oranges and 1 lemon (all unpeeled, quartered, with seeds removed)

Put all of the above in a food processor and chop to medium fine.

Add 2 cups sugar and mix well.  Cover and store in refrigerator.  Makes 1 1/2 quarts.  For extra tang add 1 tablespoon horseradish to one cup relish just before serving.


Spiced Cranberries


2 cups cranberries
1/2 cup sugar
1/4 cup water
1 cinnamon stick
6 whole cloves
1/2 teaspoon ground mace

Wash and drain cranbaerries.  Combine sugar, water, cinnamon stock, cloves and mace in saucepan.  Bring to boil and simmer 5 minutes.  Add cranberries and simmer 5 minutes longer.  Remove cinnamon stick.  Chill before serving.  Makes 2 cups.


Cranberry Sauce


1 quart cranberries
2 cups sugar
2 cups boiling water

Cook cranberries and water together until skins of berries are broken.  Rub through a sieve.  Return strained portion to stove.  Add sugar and simmer for 5 or 10 minutes.

Note:  This recipe is exactly what was written by Mom.  I was unsure whether to drain off the water after cooking the cranberries.  I ended up mashing the cranberries through a strainer, using the pulp and the water.  The sauce turned out nice and firm.

Pumpkin Roll Dessert

I can't say how many times I called Mom to get this recipe over the years.  I'd search my recipes and come up empty, thinking for sure I'd written it down the last time I requested it.  Anyway, it made for a good excuse to call and I think she was always flattered when someone asked her for a recipe.

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
powdered sugar

Preheat over to 350 degrees.  Beat eggs until lemon colored.  Gradually add sugar.  Stir in pumpkin and lemon juice.  Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg/pumpkin mixture.  Line a 10x15 inch jelly-roll pan with wax paper, and grease the paper and sides of pan.  Pour batter into pan.

Spread batter evenly in pan and sprinkle with nuts, if desired.  Bake for 15 minutes.  Sprinkle powdered sugar onto a kitchen towel (a thin, non-terry cloth towel works best).  Turn cake onto towel, and remove wax paper.

Roll up cake and towel lengthwise.

Let cool.  Refrigerate for several hours or overnight.

Filling:

6 ounces cream cheese
1/4 cup soft margarine
1 cup powdered sugar
1/2 teaspoon vanilla

Whip cream cheese and margarine.  Beat in 1 cup powdered sugar and vanilla.  Unroll cake and spread with filling.  Roll up again (without towel!) and sprinkle with more powdered sugar.  Cut in half and wrap each roll in plastic wrap.  Chill again for several hours.  Slice into 2 inch servings.