Holiday Cranberry Wreath
Submitted by Eileen Hambly, Charlottetown
This is delicious served on Christmas Eve.
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.
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.