. Cranberries; : the national cranberry magazine. Cranberries. Below are three more favorite recipes of Marianne and David Moll, who wrote in the December 1985 CRANBERRIES about cranberry picking in Canada's Northwest Territories. Rose Hip Cranberry Jam 2 lb*, roae hlpa and cranberries 6 cnpa sagar a cup lemon Juice 1. Choose slightly underripe rose hips and cranberries. 2. Wash and pick over if necessary. 3. Mash or put through a food grinder. 4. Add boiling water to almost cover and cook 10 minutes. 6. Pat berries through a food mill or sieve to remove seeds and skins. 6. For every 8 cups ro
. Cranberries; : the national cranberry magazine. Cranberries. Below are three more favorite recipes of Marianne and David Moll, who wrote in the December 1985 CRANBERRIES about cranberry picking in Canada's Northwest Territories. Rose Hip Cranberry Jam 2 lb*, roae hlpa and cranberries 6 cnpa sagar a cup lemon Juice 1. Choose slightly underripe rose hips and cranberries. 2. Wash and pick over if necessary. 3. Mash or put through a food grinder. 4. Add boiling water to almost cover and cook 10 minutes. 6. Pat berries through a food mill or sieve to remove seeds and skins. 6. For every 8 cups rose hips and cranberry puree add 6 cups sugar and measure out H cup lemon juice. 7. Stir and boil rose hip and cranberry puree with the sugar for 5 minutes. 8. Add the lemon juice and stir well. 9. Pour into sterilized jars and seal. Cranberry Pudding 2 cap* bread crumbs 1 quart miUk 3 eggs, separated IH cups sugar 2 tablespoons melted butter 2 cups cranberry sauce or Jelly Meringue 3 egg whites ^ cup sugar H teaspoon cream of tartar 1 tablespoon water 1. Soak together the bread crumbs and milk. 2. Combine well beaten egg yolks, sugar and melted butter. 3. Add to the bread crumbs. 4. Turn into a baking dish. 6. Place in a pan of hot water. 6. Bake in a moderate oven at 360° F. 45 minutes or until firm. 7. Spread the 2 cups cranberry sauce or jelly over the baked custard and cover 16 with the meringue. 8. Brown in the oven at 460° F. for 6 minutes. Serves 6. Mock Cherry Pie 3 cups cranberries washed 1 cup scalded raisins Hi cups sugar 4 tablespoons flour a teaspoon salt 1 cup water H teaspoon almond flavoring Pastry for 2 crust pie 1. Mix flour, sugar and salt it a saucepan, add water and bring slowl » a boil, stirring constantly. 2. Add cranberries and raisins, bif back to a boil, then reduce heat iii simmer for 6 minutes, 8tirr:f constantly. 3. Remove from heat, add almid flavoring and let cool. 4. Pour into prepared pie crust, with top crust and bake in 42&> F. for 1
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