2 1/2 c Sugar

3 c Cranberries (12 oz.
bag)

1/4 c Fresh orange juice

Grated zest of 1 orange Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.
Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat.
Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes.
Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil.
Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.
Add the raspberries and all their juice and cook for 10 minutes more.
Stir in the orange juice and zest.
Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.
If the mixture wrinkles when pused to one side, it is ready.
If not, continue cooking for 5 minutes and retest.
When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings.
Process in a hot-water bath for 5 minutes.
Remove, cook, check seals, label, and store.
Makes 4 one pint jars.

1 c Fresh or frozen cranberries,

-chopped 3/4 c Granulated sugar

1/2 c Walnuts, chopped

1 1/2 ts Baking powder

1/2 ts Baking soda

1 lg Egg

1/2 c Prepared cranberry-orange

-sauce 1/3 c Milk

1/4 c Butter or margarine, melted

2 tb Apple jelly or apricot

-preserves Whole cranberries, Optional Green candied cherries, -Optional Confectioners’ sugar, -Optional Preheat the oven to 350F. Grease a 4-cup fluted ring mold.
Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well.
Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.
Spoon the batter into the prepared mold.
Bake for 1 hour until a wooden pick inserted in the center comes out clean.
Cool the bread in the pan on a wire rack for 10 minutes.
Remove from the pan and cool completely.
Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.
Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners’ sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.
Makes one 6-inch ring loaf or about 12 servings.
[REDBOOK; Nov 1990] Posted by Fred Peters.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

1 pk White Cake Mix

1 1/4 c Quick cooking rolled oats

1/2 c Margarine or butter softened

1 Egg

1/2 c Chopped nuts

1/4 c Firmly packed brown sugar

1/2 ts Cinnamon

21 oz Blueberry Fruit Filling

Heat oven to 350~.
Grease 12″ pizza pan or 13×9″ pan.
In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly.
Reserve 1 cup crumbs for topping.
To remaining crumbs blend in egg.
Press in prepared pan.
Bake at 350~ for 12 minutes.
In same large bowl, add remaining 1/4 cup

oats, 2 tablespoons margarine, nuts, sugar and cinnamon, to reserve crumbs; mix well.
Remove base from oven and spread pie filling evenly over top.
Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until crumbs are light golden brown.
Cool completely.
Cut in wedges or squares.
Makes 12 servings.