It is fresh cranberry season--just in time for the holidays. This quick and easy cranberry sauce with a hint of orange is delicious! Make lots and water bath can it, or make a little and refrigerate it. Either way, it adds a seasonal flavor to meats or baked goods.
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Here is the recipe from the USDA Home Canning Bulletin (Note; I added juice and zest from one orange to the recipe).
nchfp.uga.edu/how/can_02/cran...
We have had requests for the recipe for Cranberry Banana Bread so here is the recipe:
1/3 cup Crisco
2/3 cup sugar
2 eggs
1-3/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1/2 cup chopped nuts (I use pecans)
1 cup mashed bananas (I use 2-3 bananas even if it is more than a cup)
1 cup drained whole-berry cranberry sauce
Cream shortening and sugar; add eggs 1 at a time, beating well. Mix dry ingredients together and add nuts, coating well with the flour. Add flour mixture alternative with mashed bananas to creamed mixture beating well after each addition. Fold in cranberry sauce. Pour into greased and floured loaf pan. Bake at 350F degrees for 60-65 minutes or until done. Cool before slicing.
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About the music: Pineapple Breeze by Allison & Vexento
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