Serves: 4

Ingredients

• 1 quart cranberries
• 1 pint water
• 2 cups sugar
• Juice of 2 lemons

Preparation time
10 minutes

Preparation
Cook the cranberries and water together for ten minutes, then force through a sieve. Add the sugar and the juice of the lemons, cool and freeze to a mush.

Serves: 6-8

Ingredients

• 1/4 pound – 1 stick margarine
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 pint (1 cup) sour cream
• 1 teaspoon almond or vanilla extract
• 7 or 8 ounce can whole cranberry sauce
• 1/2 cup chopped nuts

Glaze

• 3/4 cup confectioners sugar
• 1/2 teaspoon almond extract
• 1 tablespoon warm water

Preparation time
30 minutes

Preparation
Cream margarine and sugar with electric mixer. Add unbeaten eggs one at a time, beating after each addition on medium speed.

Mix dry ingredients and add alternating with sour cream. Add flavoring. Grease a 6 or 9 inch tube pan. Put a layer of batter on bottom then swirl some cranberry sauce over batter and sprinkle with a few nuts. Add batter, more cranberry sauce, then the remaining batter and remaining cranberry sauce. Swirl the cranberry sauce into the batter with spatula or spoon. Sprinkle with nuts.

Bake at 350 degrees F (175 C) for 55 minutes or until cake tests done with toothpick. Cool in pan for 5 minutes then turn out on rack to cool, or to serve. If desires, drizzle with glaze.

Glaze: Mix sugar, water and flavoring and drizzle over cooled or cold coffee cake.