Cranberry Betty 1958 Recipes

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CRANBERRY BETTY



Cranberry Betty image

For a tart autumn dessert, this one is hard to beat. We love the way the sweet apples and brown sugar complement the tangy cranberries. Topped with the lemon sauce, it's a winner! -Leona Cullen, Melrose, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 14

4 cups soft bread crumbs
6 tablespoons butter, divided
5 cups sliced peeled tart apples
1 cup packed brown sugar
3/4 teaspoon ground nutmeg
2 cups fresh or frozen cranberries, thawed
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
Pinch salt
1 cup water
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter

Steps:

  • In a skillet, brown the bread crumbs in 3 tablespoons butter. Place half the apples in a greased 8-in. square baking dish. Combine the brown sugar and nutmeg; sprinkle half over apples. Top with half of the bread crumbs. Dot with half of the remaining butter. Place the cranberries on top. Layer with remaining apples, brown sugar mixture, bread crumbs and butter. , Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes more or until fruit is tender. , For lemon sauce, combine sugar, cornstarch and salt in a saucepan; add water and lemon zest until smooth. Bring to a boil; cook 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter until melted. Serve over warm Cranberry Betty.

Nutrition Facts :

FIZZY GINGER-CRANBERRY PUNCH



Fizzy Ginger-Cranberry Punch image

Three kinds of ginger come together in this warming and elegant punch: gingerroot, candied ginger and ginger beer.

Provided by Cindy Ensley

Categories     Beverage

Time 35m

Yield 6

Number Of Ingredients 15

1/2 cup sugar
1/2 cup water
1/4 cup chopped gingerroot
2 tablespoons candied ginger
2 tablespoons sugar
1 tablespoon grated orange peel
1 bottle (12 oz) ginger beer
1 1/2 cups cranberry juice
1 cup soda water
1/4 cup fresh orange juice
2 to 4 dashes aromatic bitters
1/2 to 1 cup gin
1/4 to 1/2 cup Ginger Syrup
Ice
Grated orange peel or slices

Steps:

  • In 1-quart saucepan, heat 1/2 cup sugar, water and chopped gingerroot over high heat to boiling. Boil 1 minute to dissolve sugar. Remove from heat. Cool completely, about 20 minutes. Strain out ginger pieces. Pour Ginger Syrup into glass jar.
  • In food processor, place Sugar for Rim ingredients. Process with on-and-off pulses until combined. Spread in shallow dish.
  • In carafe or pitcher, place all Punch ingredients except ice and orange slices, adding gin and ginger syrup to taste; stir to combine.
  • To serve, dip each drinking glass rim into water or wipe with orange wedge; dip into sugar for rim to coat. Fill glasses with ice; pour punch into glasses. Garnish each with orange peel.

Nutrition Facts : ServingSize 1 Serving

ROSEMARY CRANBERRY COOKIES



Rosemary Cranberry Cookies image

Rosemary and cranberry pair up in these tasty Christmas cookies - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h30m

Yield 96

Number Of Ingredients 11

3 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 teaspoons vanilla
2 eggs
1 cup finely chopped sweetened dried cranberries
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons grated orange peel

Steps:

  • In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
  • Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
  • Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg

FRESH CRANBERRY PEAR CHUTNEY



Fresh Cranberry Pear Chutney image

Sweet and tart cranberry-pear chutney, flavored with aromatic spices, can add brightness to your Christmas menu - the perfect condiment to accompany your holiday dishes.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 1h

Yield 15

Number Of Ingredients 11

1 bag (12 oz) fresh cranberries (3 cups)
1 large Bosc pear, peeled, chopped (1 1/2 cups)
1 1/4 cups sugar
3/4 cup chopped red onion
1/2 cup chopped dried apricots
1/2 cup fresh orange juice
1/3 cup golden raisins
1/4 cup cider vinegar
1 1/2 teaspoons grated orange peel
1 teaspoon grated gingerroot
3/4 teaspoon apple pie spice

Steps:

  • In 2-quart saucepan, stir together all ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes, stirring occasionally, until cranberries burst and mixture is thickened.
  • Cool completely, about 30 minutes. Spoon chutney into serving bowl or storage container. Cover; refrigerate until serving time.

Nutrition Facts : Calories 110, Carbohydrate 29 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg

CRANBERRY-ORANGE MUFFINS (LIGHTER RECIPE)



Cranberry-Orange Muffins (lighter recipe) image

Low in fat and full of flavor, these tasty breakfast gems will bring sunshine to your morning.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 11

1 cup fat-free (skim) milk
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh or frozen cranberries, chopped
Additional sugar, if desired

Steps:

  • Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
  • Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
  • Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 145, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

WHITE CHOCOLATE-CRANBERRY COOKIE BARS



White Chocolate-Cranberry Cookie Bars image

Soft-baked sugar cookie bars, studded with cranberries and white chocolate chips, are finished with cream cheese frosting and more cranberries for the perfect holiday treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
1 egg
1/4 cup coarsely chopped dried cranberries
1/2 cup white vanilla baking chips
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/3 cup coarsely chopped dried cranberries

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
  • In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g

CRANBERRY BETTY (1958)



Cranberry Betty (1958) image

A betty is a fruit dessert made with breadcrumbs. This one uses bananas and canned cranberry sauce. Adapted from COOKINDEX recipe card D116.

Provided by Chocolatl

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 -5 bananas
1 lemon, juice of, about 1/4 cup
1 cup firmly packed brown sugar
3 cups soft breadcrumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (14 ounce) can whole berry cranberry sauce
1 grated lemon, zest of
2 tablespoons butter

Steps:

  • Preheat oven to 375°F.
  • Peel and slice the bananas and sprinkle the lemon juice over them. Set aside.
  • Combine sugar, crumbs, cinnamon and nutmeg and mix well. Remove 1/2 cup of mixture and set aside.
  • Place alternate layers of crumb mixture and bananas in a 1 1/2 quart casserole or baking dish.
  • Top with cranberry sauce, reserved crumb mixture, and lemon zest.
  • Dot with butter.
  • Bake 25 minutes.

Nutrition Facts : Calories 406.6, Fat 5, SaturatedFat 2.7, Cholesterol 10.2, Sodium 179.3, Carbohydrate 92, Fiber 3.4, Sugar 71.7, Protein 2.8

BETTY'S BAKED CRANBERRY RELISH



Betty's Baked Cranberry Relish image

A good friend and fellow coworkers gave me this recipe for homemade Cranberry Sauce. Since making it the first time, I have made it every Thanksgiving since. It has always gotten raves. It is to change as well. You can sub Apricot, Cherry,or Raspberry preserves for the Orange marmalade. I also sometimes omit the walnuts as my stepdaughter is allergic. Any leftovers after the holiday I use in my Thanksgiving Salmon recipe. That recipe I have also posted.

Provided by Expat in Holland

Categories     Sauces

Time 11m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 cups cranberries
1 cup sugar
1 cup orange marmalade
3 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 cup walnuts, toasted and chopped

Steps:

  • In a bowl combine cranberries and sugar. Toss well.
  • Place in a lightly greased baking dish.
  • Bake at 350, covered, for 1 hour.
  • Remove from oven and stir in marmalade, lemon juice and grated peel and walnuts.
  • Stir well to combine.
  • Leave at room temp to cool for 45 minutes.
  • Refridgerate.

Nutrition Facts : Calories 426.5, Fat 12.8, SaturatedFat 1.2, Sodium 32, Carbohydrate 81.8, Fiber 5.5, Sugar 69.2, Protein 3.5

PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM



Pasta & Co. Cranberry Sauce with Sour Cherries and Rum image

Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.

Provided by Susan Dillard

Categories     Sauces

Time 20m

Yield 3 1/2 cups, 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) bag raw cranberries, washed,dried,and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup red currant jelly (3/4 of an 11-ounce jar)
2/3 cup water
1/4 cup dark rum

Steps:

  • In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
  • Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
  • (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
  • Stir in rum.
  • Refrigerate at least overnight to thicken sauce.
  • Return to room temperature to serve.
  • Serving Notes: Refrigerated, the sauce keeps for at least three months.
  • And since it easily doubles, you can make it once in early November and be stocked through the holidays.

Nutrition Facts : Calories 142.8, Fat 0.1, Sodium 9.8, Carbohydrate 33.2, Fiber 2.2, Sugar 24.5, Protein 0.2

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