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1-1/2 cups fresh or frozen cranberries 350 mL
3/4 cup sugar 175 mL
1/4 cup orange juice 60 mL
3 tsp water 15 mL
2/3 cup softened margarine 150 mL
1 cup sugar 250 mL
2 eggs 2
1-1/2 cups self rising flour 350 mL
1/2 cup milk 125 mL
2 tbsp sour cream 30 mL
2 tsp grated orange rind 10 mL
1/4 tsp ground nutmeg 1 mL
Heat oven to 350°F/180°C. Spray a 9-inch/22-cm square pan with cooking vegetable spray.
Combine berries, 3/4 cup/175 mL sugar, orange juice and water in a small saucepan. Bring to a boil, reduce heat and cook 10 minutes or until cranberries are soft.
In large bowl, beat margarine and 1 cup/250 mL sugar at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition.
Beat in flour alternately with milk, beginning and ending with dry ingredients. Stir in sour cream, orange rind and nutmeg.
Spoon batter into pan. Top with cranberry mixture.
Bake 45 minutes or until golden brown.
Chef's Note
GOOD WITH COFFEEEE.......
1-1/2 cups fresh or frozen cranberries 350 mL
3/4 cup sugar 175 mL
1/4 cup orange juice 60 mL
3 tsp water 15 mL
2/3 cup softened margarine 150 mL
1 cup sugar 250 mL
2 eggs 2
1-1/2 cups self rising flour 350 mL
1/2 cup milk 125 mL
2 tbsp sour cream 30 mL
2 tsp grated orange rind 10 mL
1/4 tsp ground nutmeg 1 mL
Heat oven to 350°F/180°C. Spray a 9-inch/22-cm square pan with cooking vegetable spray.
Combine berries, 3/4 cup/175 mL sugar, orange juice and water in a small saucepan. Bring to a boil, reduce heat and cook 10 minutes or until cranberries are soft.
In large bowl, beat margarine and 1 cup/250 mL sugar at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition.
Beat in flour alternately with milk, beginning and ending with dry ingredients. Stir in sour cream, orange rind and nutmeg.
Spoon batter into pan. Top with cranberry mixture.
Bake 45 minutes or until golden brown.
Chef's Note
GOOD WITH COFFEEEE.......
