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2 quarts (2 lbs.) fresh cranberries
Cook cranberries in water until soft. Sieve into bowl containing the sugar. Stir until sugar is dissolved & pour into molds. Let stand at room temperature until jelled.
4 cups cranberries (1 lb.)
Cook 1 lb. (4 cups) cranberries in 1 ½ cups water until berries pop (about 10 min.). Remove from heat. Stir in 2 cups sugar. Pour into molds & leave at room temperature until jelled. Makes 1 to 1 ½ pts.
2 cups sugar
Cook sugar and water to make thin syrup. Add gelatin. Stir until dissolved; cool; add remaining ingredients. Pour into mold; chill. Serves 16.
2 cups cranberries
Pick over and wash cranberries. Cut orange, remove seeds. Put cranberries and orange through food chopper. Add sugar; mix thoroughly. Let stand several hours before using.
1-cup fresh cranberries
Spread cranberries over the bottom of a well-greased 8” pie plate. Sprinkle with ¼ cup sugar and nuts. Beat egg well. Add ½ cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter and shortening to egg-sugar mixture. Beat well. Pour batter over top of cranberries. Bake in a slow oven (325 degrees) for 45 minutes or until crust is golden brown. Cut like pie. Serve either warm or cold with generous scoops of vanilla ice cream.
2 cups flour
Sift all dry ingredients together. Add cranberries and nutmeats. Than add eggs mixed with diluted orange juice and shortening. Stir slightly. Bake in greased and floured loaf pan for 1 hour at 350 degrees.
For more recipes visit these sites:
UMass Cranberry Station • 1 State Bog Road, PO Box 569, East Wareham, MA 02538 • email@example.com • 508-295-2212
The UMass Cranberry Station is part of The College of Natural Sciences.