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If fresh cranberries are unavailable, substitute 1 pkg. (16 oz.) frozen cranberries. Thaw cranberries before tossing with the sugar mixture.
Garnish cake with frosted cranberries. Use pastry brush to brush light corn syrup onto additional 1 cup cranberries. Roll in granulated sugar until evenly coated. Place in single layer in waxed paper-lined pan. Refrigerate until ready to use.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Beautiful, easy and delicious...the best kind of recipe! I have made a similar recipe several times from scratch, but, this has as good results with less fuss. Especially great for special occasions, or family Sunday dinner. I did leave out the orange.
This is a wonderful mix of tart and sweet. Here's what I changed: like a previous poster I don't like orange zest, so just I leave it out. I do add just a little more suger to the cranberries so no one screws up their face when eating it. I drain a can of pineapple and replace as much of the water as I can with the juice, it gives the cake a nice flavor and adds to the moistness. Delicious!