Cranberry Tips
Cranberries have a great reputation as a holiday food, but can be enjoyed year ‘round in baking, in salads and hors d’oeuvres.

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Recipes courtesy of Gingerich Farms

2 medium oranges
4 cups fresh cranberries (1 lb)
2 cups sugar
1/4 cup finely chopped walnuts

Finely shred one tablespoon orange peel. Peel and section oranges. Using a food processor or food grinder with a course blade, process or grind orange sections and cranberries. (If using a food processor, process half at a time.) Stir in sugar, walnuts, and orange peel. Cover and store in the refrigerator up to 2 weeks or freeze up to 6 months. Serve with ham or poultry. Makes 3 3/4 cups.