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This is a recipe based upon one given to me by my friend Bella. I like it because the orange and the dried cranberries really cut the tartness of the lingons. Today I put the sauce into three half-pint jars and a small bowl. I would guess if you wanted to put all of it into jars, you’d get about eight half-pints.

. In a large pan, cook 6 cups fresh or frozen lingonberries with 2 cups of water until the lingons are tender.

In a large pan, cook 6 cups fresh or frozen lingonberries with 2 cups of water until the lingons are tender. I started in a pan that was too small and had to pour into a larger one to finish. Just sayin’.

. Add the rind and pulp of 3 medium oranges and 1 cup dried cranberries (Craisins). Cook for 10 minutes.

Add the grated rind and chopped pulp of 3 medium oranges along with 1 cup dried cranberries (Craisins). Cook for 10 minutes.

Add 4-1/2 cups sugar and simmer, stirring frequently, until thick (about 30 minutes).

Add 4-1/2 cups sugar and simmer, stirring frequently, until thick (about 30 minutes).

Pour into sterile jars and seal with hot lids. Like jam, this has enough sugar to preserve it. Tip the jars upside down for about thirty minutes until the lids do not pop back up when pressed upon.

Pour into sterile jars and seal with hot lids. Like jam, this has enough sugar to preserve it.

 Tip the jars upside down for about thirty minutes until the lids do not pop back up when pressed upon.

Tip the jars upside down for about thirty minutes until the lids do not pop back up when pressed.

Here 'tis. Very tasty and ready to serve with our Christmas turkey or with sandwiches or meatloaf or . . . whatever!

Here ’tis. Very tasty and ready to serve with our Christmas turkey or Swedish meatballs or sandwiches or ham or . . . whatever!

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This is based upon a recipe from Anja’s Food 4 Thought. It’s very, very simple. I’m afraid it was a little too moist for me, but the fan club living at my house raved about it, so here I am, second day in a row, making this cake. The first one didn’t last long . . . at all. Note that lingonberries (also called Alaskan low-bush cranberries) are very commonly found in Alaska and I usually have gallons of them in my freezer. If a recipe calls for cranberries I use lingons instead. They are more tart than cranberries and will sometimes require additional sweetener. This particular recipe doesn’t use many “cranberries” and tastes good without the additional sugar.

Apple Cranberry Cake

1/2 cup quick-cooking oats

1/3 cup brown sugar (dark or light)

3/4 cup boiling water

1/4 cup (1/2 stick) butter

1 egg

3/4 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup grated apple (1 large), I left the peel on, why not?

1/2 cup frozen lingonberries or cranberries

Serves 4

In a large bowl, combine oats and brown sugar, stir in boiling water. Slice butter and place on top of the oat, sugar, water mixture. Let stand for 10 minutes.

Meanwhile, combine flour, baking soda, and salt in a medium bowl. Set aside.

In a small bowl, beat the egg lightly. Stir beaten egg into the oat mixture and stir until well combined and butter is fully melted. Stir the dry ingredients into the wet and mix well. Stir in the apple and lingonberries.

Pour batter into a greased 8×4″ loaf pan. Bake for 45 minutes or until toothpick comes out clean. Let cool in pan. Cut into slices to serve.

Mix together quick-oats, brown sugar, and boiling water. Place butter slices on top. Let stand for 10 minutes.

Mix in beaten egg. Stir in dry ingredients. Stir in apple and cranberries.

Finished adding ingredients.

Pour into greased 8x4" loaf pan.

Bake at 350 degrees for 45 minutes or until toothpick, inserted in center, comes out clean.

Here's what's left of yesterday's batch and that's nearly gone now. There's only three of us living here!

What kind?