By Beverly Barbour
Cranberries are popping up everywhere
Time was when cranberries were popped into a pot of water and sugar and cooked until they popped and that was the last thought given to cranberries until the next time you roasted a turkey. At last the shiny red berries have come into their own and good things are being made of the colorful fruit. Did you know that cooking cranberries with red cabbage gives the cabbage new life? And that is a good dish to serve with roast pork, or ham, or goose. The tartness of cranberries does compliment meats but the versatile berries also add color and sparkle to baked goods. Annabelle Bressler of Elkhart, KS shared this recipe with us two years ago when she was "82 years young." Her recipe is for meatballs which she likes because "...they are different than ordinary meat loaf."
OVEN BAKED CRANBERRY MEAT BALLS
Use either canned cranberry sauce or 2 cups of your own cranberry sauce.
2 eggs, beaten
Preheat oven to 350 F. Combine first 8 ingredients; add meat and mix well. Shape into 1-inch balls. Place in baking dish and bake 20 to 25 minutes, until cooked through. Remove from oven; drain on paper towels. In saucepan combine sauce ingredients and cook, stirring frequently, until cranberry sauce is melted. Add meatballs and heat through. Makes about 6 dozen.
This recipe was given to me years ago by Marie Belja of Rolette, ND. Some people bake it in a bundt pan or an angel food pan which will make it cook faster, so keep an eye on it.
CRANBERRY CAKE WITH BUTTER SAUCE
Don't stint on the sauce when serving this polka dot cake.
2 cups all-purpose flour
Preheat oven to 350 F.; butter 8-inch square pan. Sift together the flour, salt, baking powder and salt. Stir in the cranberries and then the milk and butter; mix well. Pour into pan and bake 1 hour. Serve warm with Butter Sauce.
Ruth Harris of Owosso, MI "...bakes a big batch of her Cranberry Bread at holiday time and freezes some to give away. The loaves, both large and small, freeze beautifully."
RUTH'S CRANBERRY (OR APRICOT) BREAD
This recipe calls for self-rising flour, which has a leavening agent and salt in the flour. Bits of dried apricots may be substituted for the cranberries.
4 cups self-rising flour
Preheat oven to 350 F. Grease 2 loaf pans. In a bowl, stir together the flour and sugar. Stir in cranberries, nuts and dates. Combine eggs, orange juice and rind, and hot water. Stir only until combined, do not overmix. Divide between 2 loaf pans. Bake 1 hour or until breads test done. Makes 2 loaves.
This is a pretty dessert that can look very attractive on a buffet or potluck table. It comes from Rosemary Dietz of Hoisington, KS.
ROSEMARY DIETZ'S CRANBERRY CREAM CHEESE MOLD
Remember this from your youth? It is two-layered, rich, and is made in the refrigerator. using either a 12 x 8-inch cake pan or a mold.
3 ounces cream cheese, softened
Whip cream cheese until fluffy. At low speed, gradually add heavy cream (do not whip). Stir in marshmallows, cover and chill overnight to soften the marshmallows. Grind together the cranberries and apple, stir in sugar and set aside. Dissolve gelatin in boiling water. Chill until thick and syrupy (this can be speeded up by using 1 cup boiling water, stirring well to dissolve the gelatin and then stirring in ice cubes until it is thick and syrupy. Fold in the cranberry mixture and walnuts. Cover and chill until set. Whip the chilled marshmallow topping until thick and creamy. Spread over the gelatin. If you have children you may want to decorate with red cherries cut in half. The green cherries can be cut to resemble stems and leaves. Makes 16 servings.