"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cranberry Fruit Ring Recipe

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This recipe for Cranberry Fruit Ring, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene (Mock) Fraide
Added: Tuesday, July 10, 2007


1/3 c salt
1/2 c sugar
1/2 tsp salt
3 T shortening
1 pkg or cake yeast, dry or compressed
1 T sugar
1/3 c warm, not hot, water (lukewarm for compressed)
2 eggs, slightly beaten
3 c sifted flour
1/2 tsp nutmeg
Melted butter or oleo
1 c cranberries, chopped
1/2 c chopped walnuts
1/2 c seedless raisins, cut
1/2 c dates, cut into pieces
1 c sugar
1 egg white, slightly beaten

Scald milk. Add 1/2 c sugar, salt and shortening stirring until the shortening is melted. Cool to lukewarm. In large bowl, dissolve yeast and the remaining tablespoon sugar in water. Blend in lukewarm milk mixture and eggs. Sift flour and nutmeg together, add to liquid gradually beating after each addition until a soft dough is formed, adding more flour if necessary. Knead on slightly floured surface until smooth. Place in greased bowl. Cover. Let rise in warm place until double in bulk, about 1 hour. Roll on lightly floured surface into a 14x12x1/4" rectangle. Brush with melted butter. Combine remaining ingredients, except egg white; spread evenly over dough. Roll up from long side, jelly-roll fashion. Shape into a ring on foil-covered greased baking sheet. Seal ends together. With floured scissors, cut through ring almost to center, making 1" thick slices. Turn each so cut side lies almost flat on sheet. Cover. Let rise until double in bulk, about 40 minutes. Bake at 350 for 35-40 minutes. Brush with egg white.

Number Of Servings:
Number Of Servings:
1 - 10




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