2		cups all-purpose flour
1		cup sugar
3		tsp. baking powder
3/4		tsp. salt
1/2		cup orange juice
1/2		cup milk
1/3		cup butter or margarine, melted
1		egg, beaten
1-1/2		cups fresh or frozen cranberries, halved
1/2		cup chopped pecans
2		tbls. grated orange peel

In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl combine the orange juice, milk, butter and egg. Stir into dry ingredients until moistened. Fold in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18 to 20 minutes or until a tooth pick comes out clean. Cool for 5 minutes before removing from pans to wire rack. Yields about 1 dozen. Miss Ada Gingerich, Clark, Mo.
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Cranberry Eggnog Salad

1		(3 oz.) vanilla pudding mix, regular or instant
1		(3 oz.) package lemon Jell-O
1		(3 oz.) package red Jell-O
2		cups boiling water
1/2		cup celery, chopped
1		(16 oz.) can whole or chunky cranberry sauce
1/4		cup pecans, chopped
1		(9 oz.) carton Cool Whip
		Nutmeg

Combine pudding, lemon Jell-O and water; chill until partially set. Combine red Jell-O and boiling water; chill until partially set--add celery, cranberry and pecans. Divide lemon Jell-O in half to which you add the Cool Whip and sprinkle with nutmeg. Put half of this mixture in a bowl, chill. Add red Jell-O on top, chill. Add remaining lemon mixture on top and sprinkle with some more nutmeg. Yields 10 to 12 servings. Marlo Bockting, Morrison, Mo.
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Frozen Cranberry Salad

1		lb. ground cranberries
2		cups ground apples
1-1/2		cups sugar
1		(10 oz.) package small marshmallows
1/2		cup chopped nuts
1		(8 oz.) Cool Whip

Blend the first four ingredients and refrigerate overnight. Add nuts and Cool Whip and freeze. Cut into squares and serve. Yields 10 servings. Maudie Burden, Centerview, Mo.
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Cranberry Supreme

1		stick butter
1/2		cup flaked coconut
1/2		cup flour
3/4		cup brown sugar, packed
1		cup oatmeal
1		can whole cranberry sauce
2		tbls. lemon juice

Melt butter and mix with coconut, flour, brown sugar, and oatmeal. Put one half of mixture in 8x8 square baking dish. Mix cranberry sauce and lemon juice, spread over coconut mixture. Top with remaining flour/oatmeal mixture. Bake at 350 degrees for 35 minutes. Serve warm with whipped topping or ice cream. Yields 9 servings. Dortha J. Strack, Cape Girardeau, Mo.
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Cranberry Sauce for Ham

2		cups cranberry juice
1/2		cup honey or brown sugar
1		tsp. ground cloves
1		tsp. dry mustard
2		tsp. cornstarch

Mix well. Pour over ham and cook. Baste every 30 minutes. May be used on bone-in or boneless ham, pork or ham slices. Yields 2-1/2 cups. Mrs. Marie Wheeler, Mound City, Mo.
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Cranberry Upside-down Cake

Cake:
2		1-pound cans (4 cups) whole cranberry sauce
3		tbls. butter or margarine
1		package yellow cake mix
Yankee Sauce:
1/2		cup butter or margarine
1		cup sifted confectioner sugar
1		cup cold water
1		tbls. cornstarch
1		tsp. vinegar
1-1/2		tsp. vanilla

Break up the cranberry sauce in a buttered 13x9x2 inch baking dish, spreading sauce over bottom. Dot with butter. Prepare batter from cake mix according to package directions. Pour evenly over sauce. Bake in moderate oven at 350 degrees for 30 minute or until done. Cut in squares, turning each upside down as you place it on plate. Serve warm with Yankee sauce.
For sauce: Cream butter by gradually adding sugar until light and fluffy. Stir water into cornstarch. Cook and stir until clear and thick. Stir hot mixture into creamed mixture. Add vinegar and vanilla. Serve warm. Yields 5 servings. Mrs. William Petersheim, Clark, Mo.
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Cranberry Bars

Crust:
1-1/2		cups sifted flour
3/4		tsp. baking soda
3/4		cup brown sugar
1-1/2		cups quick rolled oats
2/3		cup melted butter
Cranberry filling:
1		(12 oz.) package fresh cranberries
1/2		cup raisins
1/2		cup honey
1/2		cup juice (cranberry or apple)
1		tsp. cinnamon
1/2		tsp. cloves

Sift together dry ingredients. Stir in melted butter. Pat half of mixture into bottom of greased 8-inch square pan. Spread with cranberry filling. Pat remaining dry mixture on top of filling. Bake in 350 degrees oven for about 30 minutes or until lightly browned.
For filling: Combine ingredients in sauce pan and cook until berries are soft. Thicken with 1 or 2 tsp. cornstarch. Yields 6 servings. Mary Woodfin, Puxico, Mo.
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Cranberry Salad

2		(3 oz.) packages raspberry Jell-O
2		cups boiling water
1		can whole berry cranberry sauce
1		(15-1/4)can of crushed pineapple
1		(8 oz.) carton sour cream

Add water to Jell-O. Stir until dissolved. Slightly chop cranberry sauce and mix with pineapple, add to Jell-O. Place 1/2 of Jell-O mixture in a 9x9 square pan and let stand until firm. Spread cream cheese over top and then add the remaining Jell-O and smooth. Yields 6 servings. Phyllis McFarland, Lebanon, Mo.
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Cranberry Punch

1/2		cup lemon juice
2		cups orange juice
3/4		cup sugar
1-1/2		quarts cranberry juice
2		(28 oz.) bottles of ginger ale, chilled
2		pints of raspberry sherbet

Combine lemon juice, orange juice and sugar in large container. Stir to dissolve sugar. Add cranberry juice. Chill in refrigerator. Pour into punch bowl. Add ginger ale; blend well. Spoon sherbet on top of punch. Yields 30 servings. Mrs. Moses Petersheim, Clark, Mo.
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Frozen Cranberry Salad

1		(20 oz.) can crushed pineapple, with juice
1		(16 oz.) can whole cranberry sauce
1		(14 oz.) can Eagle Brand sweetened condensed milk
1		(8 oz.) carton frozen topping

Let topping soften, then combine all ingredients until well blended. Spoon into 9x13 pan. Freeze. Set out about 30 minutes before serving. Cut into squares. Salad is also good just chilled instead of frozen. Yields 8 servings. Mrs. Duetta Edwards, Salem, Mo.
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