Christmas Cranberry Canes
Christmas Cranberry Canes are a different way to use cranberries and are more festive when shaped like a candy cane.
This recipe makes a lovely treat to eat during the Christmas holidays and they taste great too.
Cranberry Christmas Canes Ingredients:
1 cup milk
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon lemon peel, grated
1 cup butter or margarine
1 package active dry yeast
1/4 cup warm water
2 eggs, beaten
Christmas Cranberry Canes Directions:
Scald milk and let cool to lukewarm.
In a large mixing bowl mix flour, sugar, salt and lemon peel. Cut in butter until like coarse meal.
In a small bowl, dissolve yeast in 1/4 cup warm water. Add to cooled milk. Mix in beaten eggs.
Add liquid mixture to dry ingredients and mix well.
Cover dough tightly and chill in refrigerator for at least 2 hours. Prepare filling when you are ready to bake.
Christmas Cranberry Canes Filling:
1 1/2 cups cranberries, finely chopped
1/2 cup white sugar
1/2 cup raisins, finely chopped
1/3 cup walnuts, finely chopped
1/3 cup honey
1 1/2 teaspoons orange peel, grated
Add all ingredients to a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. Set aside to cool.
Christmas Cranberry Canes Preparation:
Grease a cookie sheet. Preheat oven to 375 degrees F.
Divide chilled dough in half. Keep one half chilling while rolling the other half. Roll into an oblong about 18 inches long and 15 inches wide. Mark dough into thirds lightly down its length. Each third will be 5 inches wide.
Spread 1/4 of filling down both outside lines of center third. Starting at one end, fold one side over top of other side and seal edges. You now have a 6 inch by 15 inch strip of dough. Cut dough into 1/2 strips. Strips will be 6 inches long with filling in the center section.
Twist and lay on greased cookie sheet, shaping to form a cane.
Repeat with other half of dough and filling.
Bake for 10 to 15 minutes until lightly browned at 375 degrees F.