Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Cranberries, fresh |
1 \N | Apple, cooking |
½ cup | Walnuts |
2 cups | Flour |
1 cup | Sugar |
1½ teaspoon | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
6 tablespoons | Butter; softened |
1 \N | Egg |
1 tablespoon | Orange peel, grated |
½ cup | Orange juice |
Put cranberries, apple and nuts through the coarsest blade of a food grinder and set aside. Combine flour, sugar, baking powder and salt in a deep bowl. Cut in butter until the size of peas. Stir in egg, orange peel and juice, and the cranberry apple mixture. Stir until blended. Spoon into greased 2-quart mold or coffee cans. Cover with foil and tie. Place mold or cans on rack in slow cooker and pour 2 cups hot water into bottom of pot. Cover pot and cook on high for 2½ to 3 hours. Remove mold from pot and let stand for several minutes. Turn out on cooling rack. Serve warm with butter.
Source: Crockery Cookery, by Mable Hoffman From: Sharon Stevens Date: 09-19-94