br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt.
Make well in center.
Combine egg, milk and oil.
Add all at once to dry ingredients.
Stir just until moistened.
Spoon half the batter into 12 (2 1/2-inch) greased muffin cups.
Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
minutes.
Stir cranberries, orange juice, and sweetener together in
Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
Cream shortening and sugar, add beaten egg.
Stir in raisins and nuts.
Sift dry ingredients together.
Add to creamed mixture. Stir in cranberry orange relish.
Pour into greased tube pan. Bake at 350 about 1 hour or until cake tests done.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir
In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
Gently fold in the full 1/3 cup of cranberry orange relish.
Put in paper-lined tins and bake 350 degrees for 20-30 minutes.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
br>Spray either 6 large muffin baking cup pan or 12
o 375 degrees. Spray 12 muffin tins with non-stick spray
he roast.
Serve the cranberry/orange gravy over the slices.
In a bowl, mix flour, baking powder, salt and 2 Tbs sugar.
Stir in egg, milk and oil all at once. Stir just until moistened.
Fold in cranberry orange relish.
Spoon misture into greased tea-sized muffin tins, filling 2/3 full.
Bake in 425 oven for 12-15 minutes or until muffins feel firm to the touch.
Unmold and cool to lukewarm on a rack.
Brush on all sides with melted butter.
Roll in cinnamon sugar mixture.
Serve warm.
Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl.
Refrigerate before serving, about 1 hour.
Heat olive oil and butter in a medium skillet over moderate heat.
Add the celery and onion, and saute until tender.
Season with salt and pepper.
Crumble the muffins into the pan and combine with the vegetables.
Add herb of choice and chicken broth.
Cook stuffing 5 minutes, stirring occasionally. Serve immediately.
b>orange zest from the orange. Juice 1/4 cup orange juice from the orange