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Submitted by Eileen Hambly, Charlottetown

This is delicious served on Christmas Eve.

Dough:

23/4 cups flour
41/2 tsp. baking powder
1 tsp. salt
2 tsp. grated orange rind
1/4 cup white sugar
2/3 cup shortening
1 cup milk

Combine first 5 ingredients. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add milk all at once and stir until moistened. Turn out on lightly floured surface. Round into a ball and knead gently a few times. Roll out to a 9x15­inch rectangle. Spread with cranberry filling.

Filling:

1-1/3 cups chopped cranberries
-1/3 cup white sugar
-1/3 cup currants
31/2 Tbsp. honey
1 tsp. grated orange rind

Combine all filling ingredients and bring to a boil over medium heat, stirring constantly. Cook about 5 minutes. Cool and spread on dough. Roll up dough jelly roll style, starting with the long side. Seal lengthwise. Place sealed side down in circle on greased baking sheet. Moisten ends and seal together. Cut 2/3 of the way into the ring with scissors at about 1­inch intervals. Twist each section on its side. Bake at 375 F for about 25 minutes. Cool ring slightly. While still warm, frost with white icing glaze. Decorate with red and green cherries.