Volume 3 Issue 8
October, 2000

                     Pommes de Pri


    Cranberry Cobbler
Sara Muender

                2 1/4 c. cranberries
                                                1 egg, beaten
                1/4 c. sugar
                                                1/2 tsp. vanilla
                1/3 c. coarsely chopped pecans
                                                1/2 c. sugar
                6 T. melted butter, divided
                                                1/2 c. flour

               Spread cranberries evenly over bottom of buttered 9-inch pie pan.  Combine 1/4 cup   sugar, pecans, and 4 tablespoons butter.  Pour over cranberries.  Combine egg, vanilla, sugar, flour, and 2 tablespoons butter until flour is moistened. Spread evenly over cranberries. Bake in preheated 350 degree oven 45 minutes. Serve warm. Topped with ice cream or whipped cream.  Serves 6.

               Cranberry Zucchini Bread
               Peggy Anderson

                3 eggs, beaten
                                                2 c. flour
                2 c. sugar
                                                1 tsp. salt
                2 c. zucchini
                                                2 tsp. baking soda
                1 c. oil
                                                2 tsp. cinnamon
                2 tsp. vanilla
                                                1 c. cranberries, halved

               Combine ingredients.  Place in 2 regular loaf pans or 4 smaller ones.  Bake at 350
               degrees for 45 to 60 minutes.  Done when toothpick inserted in the center     comes out  clean.

Buttermilk Cranberry Muffins
               Sonia Olson

                1 c. cranberries, chopped
                                                1/2 c. butter
                3/4 c. sugar
                                                1 egg
                3 c. flour
                                                1 1/2 c. buttermilk
                3 1/2 tsp. baking powder
                                                2 T. frozen orange juice concentrate
                1/4 tsp. baking soda
                1/2 tsp. salt

               Combine cranberries and 1/4 cup sugar; set aside.  Sift together flour, remaining sugar,
               baking powder, baking soda, and salt.  Cut in butter until mixture resembles coarse meal. 
               Lightly beat together the egg, room temperature buttermilk, and thawed orange juice
               concentrate.  Add liquid and sweetened cranberries to dry ingredients, stirring only until
               well-combined.  Spoon batter into buttered muffin pans, filling them 2/3 full.  Bake at 375
               degrees for 25 minutes.  Makes 18 muffins.

Fast No Fuss Jam

               1 c. cranberries
               2 c. sugar
                                                1 10 oz. pkg. frozen strawberries,

              Put cranberries into blender.  Cover. Switch blender on and off until berries are just
              chopped.  Empty into saucepan.  Add Strawberries and bring to a boil.  Add sugar and
              boil 8 to 10 minutes or until thickened.  Pour into jelly jars.  Seal with paraffin.  Fills five
              4-ounce jelly jars.

Cranberry Chutney 

             1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce
             1/2 cup raisins
             1/2 cup peeled, diced apple
             1/4 cup + 2 tablespoons sugar
             1/4 cup + 2 tablespoons vinegar
             1/8 teaspoon allspice
             1/8 teaspoon ginger
             1/8 teaspoon cinnamon
             Dash ground cloves

             Combine all ingredients in a medium saucepan. Cook on medium heat, stirring
             occasionally, until apples are tender and sauce has thickened slightly, about
             30 minutes. 

             Makes about 2 1/2 cups. 

Santa Fe Cranberry Relish 

             1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
             3/4 cup sugar
             1 medium jalapeño, cut into quarters
             1 green onion, cut into quarters
             1 teaspoon dried cilantro
             1/4 teaspoon cumin

             Put all ingredients in a food processor. Process until the mixture is coarsely
             chopped. Store in a non-metal bowl in refrigerator overnight to allow flavors to

             Makes about 3 cups.