With cranberry season just around the corner this recipe will be just
a delicious end to that dinner. Wisconsin is a leading cranberry grower.
Nothing can be prettier than seeing these ruby gems gleaming in the sun just
before they are harvested. We make an annual trip to Warrens, WI. and purchase
cranberries right from the fields. A beautiful fall trip!
| 2 cups flour | 6 Tbs. butter |
| 1 cup milk | 1 egg |
| 2 tsp. baking powder | 1 Tbs. grated orange peel |
| 1/2 tsp. salt | 1 tsp. vanilla |
| 1/2 tsp. cinnamon | 2 cups fresh cranberries, coarsely chopped |
| 1 1/4 cups sugar |
Combine dry ingredients and set aside. Cream sugar and butter well. Add egg, peel and vanilla. Mix well and fold in cranberries. Place in a buttered and floured 9” pan. Bake in a preheated 350F. oven for 35-40 minutes or until center test done. Serve warm with sauce.
| 1/2 cup sugar | 2 Tbs. rum or 1 tsp. rum extract |
| 1/2 cup butter, (1 stick) | 1 tsp. vanilla |
| 1/2 cup half & half or light cream |
Combine first three ingredients in saucepan and simmer until sugar has dissolved. Remove from heat and add rum and vanilla. Serve warm. Serves 6.