Looking for an old twist on cranberries to dress up your Thanksgiving table? We got you covered. Twice. Cranberry apple pie or cranberry cake with butter sauce, anyone? This flashback post from Dakota Family's November 1987 Pantry Shelf was kitchen-tested and approved by NDFB's Program Coordinator at the time, Arlene Peterson. The recipes were both featured in a cookbook by the Altar Society of Our Lady of Mount Carmel Church in Cavalier County. According to the article Arlene wrote, the rural parish celebrated their church's centennial in July 1988.
Cranberry Cake with Butter Sauce
Ingredients:
2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp salt
2 cups whole cranberries
1 cup milk
3 Tbs. melter butter
Sauce: 1/2 cup butter
3/4 cup cream
1 cup sugar
Instructions:
Sift together flour, sugar, baking poweder and salt. Add the washed cranberries, milk and butter. Mix well. Bak in 8-inch square pan for 45 minutes at 375 degrees.
For the sauce, melt the butter, add sugar and cream and bring to boiling point. Cook for one minute.
Cranberry Apple Pie
Ingredients:
2 cups cranberries
2 cups apples
1 1/4 cup sugar
3 Tbs. minute tapioca
1 tsp. orange peel (grated)
1 scant cup flour
1/3 cup brown sugar 1/3 cup grated sharp cheese
1/4 cup butter
Unbaked pie shell
Instructions:
Wash cranberries and slice apples, leaving the peeling on. Mix together cranberries, apples, sugar, tapioca and orange peel and put into an unbaked pie shell in a large pie plate.
Mix flour, brown sugar, cheese and butter and put over pie.
Bake 30 minutes at 350 degrees. Next cover top with foil tucked over edge and bake 15 minutes longer.