Fresh Cranberry Betty
|Sugar||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Cranberries||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Soft bread crumbs||3 Cup (48 tbs)|
Bring sugar, orange juice and cinnamon to a boil.
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 Ã‚Â°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.