Cranberry Pie

By Kathryn Washburn Breighner

This time of year, cranberry season, this recipe comes out of the recipe box. I cut it out of Redbook magazine years ago and still have it glued to a recipe card. This is an unusual "pie". It's made in a pie plate and has a crust on top but no bottom crust. The introduction that appears on my recipe card says "An out-of-the-ordinary pie, this easy, tasty, nut and berry dessert has a cakelike crust."

Do you ever see a recipe that looks a bit unusual and you make it and not only are surprised at the taste but surprised you were captivated by it because it is a bit different? Growing up with a traditional pie baker in the house, I don't know what drew me to this but I'm glad I found it.

This is an interesting dessert: the cranberries are bright in color and tart while the thin crust is crisp on the top and sweet. Interesting blend of textures and flavors. This is really easy to make, about 5 minutes of preparation time!

3 cups fresh or frozen cranberries
3.4 c chopped walnuts
3/4 c sugar
1 large egg
1/2 c flour
1/3 c melted butter

Grease a 9 inch pie plate or fluted quiche dish. Add cranberries and sprinkle with nuts and 1/3 sugar. Beat the egg with the remaining 1/4 c sugar and then add the flour and butter and beat until no lumps remain. Pour the batter over the berry mixture and bake 45 min at 325 degrees F until the crust is a light golden brown.

The recipe says to serve with a spoon. Once this completely cools, it can be cut into pie shaped slices. But it usually doesn't last long enough to cool!

Cranberry Orange Relish with Honey & Triple Sec

By Kathryn Washburn Breighner

I sampled a fresh cranberry orange relish like this several years ago at Wild Oats in Park City, Utah. This relish always surprises people because the cranberries are not cooked. During the time of year when cranberries and oranges are in season, we frequently have this relish.

2 oranges, peeled, sectioned, membrane removed
12 oz. cranberries, fresh if possible, but frozen works great
1/2 c honey (local, of course)
2 T triple sec

Completely puree the orange sections in a food processor. Add the remaining ingredients and pulse until desired consistency. I like the cranberries to still be chunky. This relish will keep for several days in the refrigerator-or our back porch during the winter--Dave does not have a back porch 'refrigerator'; he lives in Florida.

Mom's Cranberry Jello Salad

By Kathryn Washburn Breighner

The first recipe on our site has to be one from our Mom, Rose Washburn. Mom always made this Cranberry Jello Salad for our huge holiday family gatherings. It's a favorite in our house, too, and we are having it today. I always think of Mom when I make this!

1 pkg red jello, less 1/2 cup water
1/2 pkg fresh or frozen cranberries
1/2-3/4 cup sugar
1 apple
1 orange
1 small can crushed pineapple, drained
1/2 cup walnuts, chopped
1/2 cup celery

Peel orange and separate into pieces. Loosely chop celery and apple. Freeze these three ingredients for at least 30 minutes. Individually in a food processor, chop the slightly frozen celery, apple, and cranberries. Then puree the orange segments.

Mix jello and sugar in an 8" square pan or dish. Add in hot water and stir until the jello and sugar are dissolved. Add in the chopped fruits, walnuts, and pineapple. Refrigerate until firm, approximately four hours.

Mom always served this with a topping she called "Dip Shit." Her recipe was to blend 1/2 cup of Miracle Whip with 2 t. sugar and 2 t. lemon juice.

When Perry sent me a copy of this recipe a few years ago, he noted that this recipe can be doubled for a 13 x 9" pan. We usually double the recipe because it does not last very long!