The Rural Voice, 1983-12, Page 45Ward & Uptigrove
CHARTERED
ACCOUNTANTS
Listowel 291-3040
Mitchell 348-8412
Supervisors
C.W. Brouse, C.A.
R.H. Loree, C.A.
G.J. Martin C.A.
R.B. Karcher, C.A.
C.D. Newell, C.A.
R.E. Uptigrove, C.A.
Aar, & Greta DeVos
Season's
Greetings
&
every good wish
for
happiness
now & always
AGRE
FARMS LTD.
Aart DeVos & Sons
Ag. Chemical Supply
R.R. 1, Bluevale
519-335-3093
PG. 44 THE RURAL
RURAL LIVING
A Cranberry Christmas
From muffins to relishes, cranberries could be a taste treat for
you this Holiday Season.
Cranberry Sauce
4 cups cranberries
2 cups sugar
2 cups water
Wash cranberries. Mix sugar and
water in saucepan, bring to a boil and
boil 5 minutes. Add cranberries and
keep boiling till skins pop (about 5
minutes). Remove from heat. If left
undisturbed overnight, the mixture
will gel more readily — refrigerate.
Cranberry Kuchen
1 well beaten egg
1/2 cup sugar
1/2 cup milk
2 tablespoons melted shortening
1 cup flour
21/2 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries
3/4 cup enriched flour
1/2 cup sugar
6 tablespoons butter -
Combine egg, sugar, milk and melted
shortening. Mix flour, baking powder
and salt and add to egg mixture. Mix
well. Place in 8 x 8 greased pan. Put
cranberries through food chopper us-
ing coarse blade; then sprinkle over
batter. Mix remaining flour and
sugar, cut in butter until crumbly;
sprinkle over cake. Bake at 375F. for
25 minutes. Serve warm or cold.
Whole Wheat Cranberry Muffins
2 eggs; lightly beaten
2/3 cup brown sugar
1/2 cup oil
1 cup milk
grated rind of 1 orange
2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups chopped cranberries
Preheat oven to 400°F. In a large
bowl, combine egg, brown sugar, oil,
milk and orange rind. In another
bowl combine flour, baking powder,
baking soda and salt. Add dry ingre-
dients to wet, along with cranberries
VOICE, DECEMBER 1983
and stir only until all flour is moisten-
ed. Spoon into greased muffin tin - 3/4
full. Bake 20-25 minutes. Remove
from pan and cool on rack.
Jellied Cranberry Salad
1 cup crushed pineapple
1 - 3 oz. package lemon gelatin
1/2 cup sugar
1 cup hot water
1 tablespoon lemon juice
11/2 cup ground cranberries
1 cup finely chopped celery
1 small orange (remove seeds)
-grind rind and all
1/2 cup finely chopped pecans
(optional)
Drain pineapple, reserving syrup.
Add enough water to syrup to make
1/2 cup. Dissolve gelatin and sugar in
hot water. Add reserved syrup and
lemon juice. Chill until partially set.
Add pineapple, cranberries, celery,
orange and pecans (if desired). Pour
into 5 cup mould. Chill overnight;
unmould & serve.
Cran-Apple Pie
Pastry for 2 crust pie
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup corn syrup
1/2 cup water
11/2 cups cranberries
11/2 teaspoons grated orange rind
2 tablespoons butter.
11/2 cups cooking apples, sliced
Mix sugar, cornstarch & salt in
saucepan; gradually add corn syrup
and water. Cook over medium heat,
stirring until mixture boils and
thickens slightly. Add cranberries and
cook until their skins break. Add
orange rind and butter. Cool.
Roll out pastry for bottom crust and
place in pie shell. Add apples to
cranberry mixture and pour into
pastry lined pie plate. Roll out re-
maining crust and top the pie; seal
edges and cut slits on top. Bake at
425°F, 40-45 minutes.