Great recipe for excess holiday cranberries

Here’s a recipe for those leftover candy canes

I would like to wish everyone a Merry Christmas and a Happy New Year. I hope

That you like my recipes and I will try to continue with them in the coming year.

Cranberry Relish

2 oranges (juice and rind)

1 lb. Cranberries

2 c. Sugar

Juice of 1 lemon

juice of 1 more orange

Remove seeds and put oranges through a food chopper with cranberries. Add sugar to juice. Mix together. Let stand for 24 hours before using

Chocolate Candy Cane Cake

4 eggs

1 cup sour cream

1/2 cup oil

1/2 cup water

4 squares Baker’s Semi-Sweet Chocolate, chopped

18 small candy canes, coarsely crushed, divided

3 cups thawed Cool Whip Whipped Topping

Heat oven to 350°F. Lightly grease 2 (9-inch) round baking pans. Beat first six ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into prepared pans.

Bake 50 min. to 1 hour or until toothpick inserted in centres comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans with spatula or knife. Invert cakes onto racks; gently remove pans. Cool cakes completely.

Fill and frost cake with Cool Whip. Sprinkle with remaining crushed candy. Keep refrigerated.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.

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