Cranberry Crunches Recipe

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Cranberry Crunches Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1/4 tsp salt
4 tbsp (1/2 stick) butter or
1 margarine, softened
2/3 cup jellied or whole berry
1 cranberry sauce
1 egg white, lightly beaten,
1 for glazing the tops

A Recipe for
Cranberry Crunches

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Cranberry Crunches

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Cranberry Crunches Directions

Tart and tangy, these crackers capture the distinctive flavor of
cranberries. Serve them with wine or apple juice as an ideal starter
for a fall picnic. 325~F. 20 to 25 minutes Preheat oven to 325~F.

Stir together the flours and salt in a large bowl or in the food
processor. Cut in the butter until the mixture resembles coarse meal.

Add the cranberry sauce and blend to form a dough that will hold
together in a cohesive ball. Divide the dough into 2 equal portions
for rolling. On a floured surface or pastry cloth, roll out to about
1/8 inch thick.

With a cookie cutter or a small glass, cut the dough into 2-inch
circles. Prick all the way through each circle with a fork in 2 or 3
places. Bake for 10 minutes. Brush the tops with egg white and
continue baking another 10 to 15 minutes, or until lightly browned
and crisp. Cool the crackers on a wire rack. Yield: 50-60.

VARIATIONS: For a crunchier cranberry cracker, add 1/4 cup Grape Nuts
cereal or chopped, toasted walnuts with the flours. If necessary, add
additional cranberry sauce.

Serves: 60

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Cranberry Crunches Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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