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

Cake:
1 cup sugar
3 tbsp butter
2 cups flour
1 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups fresh cranberries
1/2 cup chopped pecan, optional

Sauce:
1 cup light brown sugar
1 cup butter, not substitutes
1 cup granulated sugar
2 cups heavy whipping cream

Cake: Cream butter and sugar; add milk alternately with sifted dry ingredients. Stir in whole cranberries, which have been washed, drained, and lightly floured. Add pecans if desired. Pour into a greased and floured 7 1/2 x 11 3/4 rectangular Pyrex dish. Bake in a moderate oven until done, or about 25 to 30 minutes at 350 degrees. Serve warm with caramel sauce. Note: this cake does not contain eggs.

Caramel Sauce: Combine all ingredients in a 2 quart saucepan. Bring to a boil; stir well; serve warm over warm cake. Refrigerated caramel sauce keeps indefinitely when refrigerated. Submitted by Towana Moffett