Recipe: Cranberry Sauce Cake, Cranberry Relish and Cranberry Salad

Cranberry Sauce Cake

3 cups sifted all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 can (1-lb) whole cranberry sauce
1 cup chopped pecans
1 cup mayonnaise or salad dressing
2 tablespoons grated orange rind
1/2 cup orange juice
2 tablespoons butter or margarine
2 cups sifted confectioners sugar.

Heat oven to 350 degrees. Sift flour, sugar, baking soda and salt into mixing bowl. Reserve 1/4 cup cranberry
sauce and set aside. Stir remaining cranberry sauce, pecans, mayonnaise, orange rind and orange juice into dry ingredients; stir well. Turn in greased 13x9x2" pan. Bake 45 minutes. While cake bakes, mix the reserved 1/4 cup cranberry sauce, butter and confectioners sugar until creamy. Spread on warm cake.

Cranberry Relish
Yield: 8 servings

2 tb sunflower oil
2 onions, peeled and sliced
1 lb fresh cranberries
4 oz granulated sugar

Heat the oil in a large pan and add the onions. Cook for 5-8 minutes or until soft and just brown. Add the cranberries and sugar and heat gently to dissolve the sugar. Cover and simmer for 20-30 minutes or until the cranberries are very tender and the juices syrupy. Chill and serve cold.

Grandma's Cranberry Salad
Recipe By : Virginia Mills--My Grandma
Serving Size : 6

1 cup raw cranberries -- ground
1 3-oz pkg. lemon jello
1 cup crushed pineapple -- well drained
1/2 cup walnuts -- chopped
1 cup hot water
1 cup pineapple juice
1 cup sugar
1 cup celery -- chopped

Combine cranberries and sugar. Dissolve jello in hot water; add pineapple juice; chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Pour into mold; chill until firm. Serves 6.

Note: To double recipe, use 1 cherry and 1 lemon jello, 1 whole pkg. cranberries. Double other ingredients.