br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
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.
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.
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.
br>Add cream, orange extract and grated orange rind.
Gradually add
lour, baking soda, salt and orange peel, mixing well.
Pour
Preheat oven to 375\u00b0.
In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice.
Blend in flour and stir in oats and cranberry sauce.
Drop batter from a teaspoon onto a lightly greased cookie sheet.
Bake for 10 minutes or until light brown.
Cool on racks and drizzle glaze over cookies.
Whip together glaze ingredients and drizzle from a spoon.
n 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the
he roast.
Serve the cranberry/orange gravy over the slices.
lended. Add egg, vanilla, orange extract and orange zest.
3. Add
b>orange zest from the orange. Juice 1/4 cup orange juice from the orange
f brown sugar.
Cut orange slices in half; place in