Fresh Cranberry Betty Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Orange juice | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Cranberries | 2 Cup (32 tbs) | |
| Butter | 1⁄2 Cup (8 tbs), melted | |
| Soft bread crumbs | 3 Cup (48 tbs) |
Nutrition Facts
Serving size
Calories 350 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 40.3 mg13.4%
Sodium 156.3 mg6.5%
Total Carbohydrates 52 g17.2%
Dietary Fiber 2.5 g10%
Sugars 37.5 g
Protein 2 g4.4%
Vitamin A 10.7% Vitamin C 25.4%
Calcium 4.8% Iron 5.6%
*Based on a 2000 Calorie diet
Directions
Add cranberries, and cook 2 minutes.
Pour butter or margarine over crumbs, tossing with fork to distribute evenly.
Arrange alternate layers of crumbs and cranberries in buttered baking dish,ending with crumbs.Cover with lid of alu-minum foil, and bake in preheated 375 °F. oven 20 minutes.
Uncover, and bake 15 minutes longer until top is brown and crisp.
Serve warm with sweetened whipped cream to which 1 teaspoon grated orange rind has been added.
Note: The tart, crisp, juicy cranberry has altered little (except in abundance) since the Indians used it for food and medicine and the first Cape Cod housewife boiled down a "mess" with some of her carefully hoarded sugar.
Chef
