"The Ranger" > wrote in message
...
> Dimitri > wrote in message
> ...
>> I have been eyeing a recipe in the Fanny Farmer Cook
>> Book for about a year. The recipe if for a scratch
>> Cranberry/orange upside down cake.
>>
>> Had to try it with a mix.
>>
>> 2 cans of whole coralberry stuff.
>> 2/3 cup brown sugar (1/3 cup per can)
>> 1 BC or other yellow cake mix.
>> 1 orange
>>
>> *************************
>>
>> 1. Preheat the oven to the required temp on the box
>> 2. Mix the cranberry & brown sugar
>> 3. Zest 1 orange & chop fine, ad to the sugar cranberry
> mixture.
> [snip]
>
> So using raw cranberries, you cook'em until their skins start to pop
> with the brown sugar and zest?
>
> I have two bags of cranberries that might see this instead of the
> cran/raisin pie...
>
> The Ranger


The original recipe calls for 1 cup of the canned relish for a 9" pan and
states: "if you are using home made it is apt to be more liquidy so drain the
sauce and include an additional 1/4 cup to compensate"

Remember I basically doubled the recipe to do a 9 X 13.

The recipe also states if any cranberries stick to the pan just spoon out and
spread over the top of the cake.

Dimitri