#3711 - Cranberry Coffee Cake

(by Shirley McNevich)

(this recipe is for Dec. 20th)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 - 8oz. can Ocean Spray cranberry sauce
Domino's powdered sugar

In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add sour cream--stir just until mixed. Pour 1/3 of the batter into a greased and floured 10" tube cake pan. Spoon HALF of the cranberry sauce evenly over the top of the batter, then use a wet tableknife to swirl the cranberry sauce through the batter. Pour another 1/3 of the batter over the top. Spoon remaining cranberry sauce over the batter and swirl as before. Pour remaining batter over the top. Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Dust the top with powdered sugar or glaze as desired.

#1803 - Cranberry Punch

(by Shirley McNevich)

1 - 16oz. can jellied Ocean Spray cranberry sauce
3/4 cup orange juice
1/4 cup lemon juice
3 1/2 cups cold Schweppes ginger ale

In a bowl add cranberry sauce--beat with a spoon until smooth. Add orange juice and lemon juice--stir. When ready to serve add ginger ale--stir and transfer to punch bowl.

#1624 - Cranberry Fruit Dip

(by Shirley McNevich)

1/2 of an 8oz. Philadelphia cream cheese (softened)
1 cup Ocean Spray whole berry cranberry sauce
1 cup Cool Whip (thawed)

In a mixer add cream cheese and cranberry sauce--beat until mixed. Remove bowl from mixer--add Cool Whip and stir with a spoon. Place in a dip bowl and refrigerate until cold. Serve with fruit and use as a dip.

#1437 - Party Meatballs

(by Aunt Janie [McNevich] Baranowski)

1 - 16oz. can Ocean Spray jellied cranberry sauce
1 - 12oz. bottle Heinz chili sauce
1 - 2lb. frozen pre-cooked cocktail sized meatballs (or make your own)

Thaw the meatballs--drain if necessary. In a large saucepan over low heat add cranberry sauce and chili sauce--stir and cook until smooth and hot. Add thawed meatballs--stir to coat, then stir and cook until meatballs are cooked all the way through. Serve with toothpicks. If using a crockpot, add cranberry sauce and chili sauce--stir. Add meatballs--stir. Cover and cook on high for 4 hours (stir occasionally).

#1209 - Cranberry Walnut Jell-O

(by Shirley McNevich)

1 - 16oz. can Ocean Spray whole berry cranberry sauce
1 - 20oz. can Dole crushed pineapple (drained but SAVE the juice)
1 - 6oz. box raspberry Jell-O
1 red delicious apple (peeled, cored and chopped)
2/3 cup chopped walnuts
Cool Whip

In a measuring cup add pineapple juice--add enough water to the pineapple juice to make 3 cups total of the juice/water mixture--stir with a spoon. Pour the juice/water mixture into a saucepan over medium heat--stir and bring to a boil. Remove saucepan from heat--add Jell-O powder to the hot juice mixture, then stir until Jell-O is dissolved. Add the cranberry sauce to the Jell-O mixture--stir. Pour the mixture from the saucepan into a large bowl--let it cool to room temperature, then refrigerate it until the Jell-O starts to gel (about 90 minutes). Remove Jell-O mixture from the refrigerator--add chopped apples, drained crushed pineapple and chopped walnuts--stir until mixed. Refrigerate overnight. Top with Cool Whip before serving.

#687 - Cranberry Swirl Muffins

(by Shirley McNevich)

1/4 cup Crisco shortening
1/2 cup white sugar
2 egg whites
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup Ocean Spray cranberry sauce

In a mixer add Crisco and white sugar--beat. Add egg whites--beat until smooth. Remove bowl from mixer. Add milk, baking powder, salt, flour--stir until mixed. Add cranberry sauce--swirl it gently through the batter. Line muffin tin with 12 paper cupcake liners. Spoon batter evenly into liners (3/4 full). Bake at 400 degrees for 18-20 minutes. Touch lightly with your finger--if muffin springs back, they're done.

#504 - Cranberry Pineapple Jell-O

(by Shirley McNevich)

1 - 16oz. Ocean Spray cranberry sauce
cold water
1 - 6oz. box strawberry Jell-O
1 - 20oz. can Dole crushed pineapple (drained--keep the juice)

In a bowl add cranberry sauce, then add drained pineapple and stir. In a large measuring cup, add the drained pineapple juice with enough cold water to equal 2 cups. In a separate bowl, add pineapple juice/water and Jell-O mix--stir. Add the Jell-O/pineapple juice/water mixture to the cranberry mixture--stir. Refrigerate well before serving.

#360 - Cranberry Sauce Cake

(by Shirley McNevich)

3 cups flour
1 1/2 cups white sugar
1 cup mayo
1 - 16oz. can Ocean Spray whole cranberry sauce
1/3 cup orange juice
1 TBSP grated orange peel
1 tsp. baking soda
1 tsp. salt
1 tsp. orange extract
1 cup chopped walnuts
Icing: 1 cup Domino's powdered sugar, 1 TBSP orange juice

In a mixer, combine white sugar, mayo, cranberry sauce, orange juice, grated orange peel--mix. Add baking soda, salt, orange extract--mix well. Add flour slowly--beat. Fold in the walnuts using a spoon. Cut a wax paper to fit in the bottom of a 10" angelfood cake pan (turn pan upside down on wax paper, draw a circle using the edge of the pan, then cut small circle in the center so the paper will fit in the bottom--slide the wax paper down to the bottom of the pan. Spray the pan and the wax paper with Pam. Pour the batter into the paper-lined pan. Bake at 350 degrees for 60-70 minutes. Remove from oven and cool on wire rack 15 minutes. Put a plate under the cake and turn upside down to remove cake--peel off the wax paper--drizzle with icing. Icing: combine powdered sugar and orange juice. Cake should still be warm when drizzling the icing.