CRANBERRY UPSIDE DOWN PIE

 Preheat oven to 350*

2 cups cranberries

1/2 cup chopped pecans

1 cup sugar

2 eggs, well beaten

1/2 cup butter, melted

1/4 cup milk

1 tsp vanilla

1 cup alll purpose flour

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp salt

Butter a 8" or 9" glass pie plate or baking dish.  Mix the cranberries, pecans, and 1/2 cup sugar in bowl.  Place mixture on bottom of dish.

Mix eggs, butter, and 1/2 cup sugar, milk, and vanilla in a bowl until smooth.  In a separate bowl, combine flour, baking powder, baking soda, and salt.  Add dry ingredients to wet ingredients and mix well.

Pour batter over the cranberry mixture in dish.  Bake at 350* for 45 minutes or until lightly brown.  Let cool for 30 minutes.  Place plate over baking dish and flip the cake so the cranberry mixture is on top.

*from Cranberry Cooking by Nancy Cappeloni

 

 

 

Cranberry Ketchup

CRANBERRY KETCHUP

1 3-inch cinnamon stick, broken into pieces

3 thin slices fresh ginger

1-1/2 pounds (2 12-ounce bags) cranberries

1-1/4 cups cider vinegar

1-1/4 cups water

1 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Grated zest of 1 large orange

1-1/2 cups firmly packed light brown sugar

Tie the cinnamon pieces and ginger in a spice bag or a scrap of cheesecloth. Put this into a nonreactive saucepan with all the remaining ingredients except the brown sugar, and bring the contents to a simmer. Simmer them until the cranberries are soft, about 20 minutes. Remove the spice bag and purée the mixture in a food mill or press it through a sieve. I don’t own a food mill, so I pressed the mixture through a stainless steel mesh strainer over a bowl. Return the purée to the saucepan. Add the sugar and simmer the ketchup until it is glossy and thick, about 15 minutes. Ladle the ketchup into a pint or half-pint mason jars, leaving 1/4 inch headspace. Close the jars — but not too tight — and process them in the boiling water bath for 10 minutes. Remove carefully, lifting straight up. Place on a towel on the counter. Allow to cool. Check the lids to make sure they have sealed by pressing down in the center with your finger. If the center stays down, the seal is good. Store cooled jars in a cool, dry, dark place.

Makes: 1-1/2 to 2 pints