ALBANY TOWNSHIP – Linda and Rick Woodward will be whipping up some cranberry delights as part of their family’s traditional Thanksgiving dinner Thursday. One of their favorites combines the tanginess of the bright red, tart berries and the milder flavor of fresh apples.


Cranberry Apple Pie
(one double crust pie)

4 cups apples, peeled and sliced

1 cups fresh cranberries

1 cups sugar

2 tablespoons cornstarch

1 teaspoon fresh lemon juice

1 teaspoon ground cinnamon

Pastry for a double crust, 9-inch pie

1 tablespoon butter or margarine

In a mixing bowl, combine the apples, cranberries, sugar, cornstarch, lemon juice and cinnamon.

Line a 9-inch pie plate with half the rolled-out crust. Spoon in the filling, dot with butter,

then cover with the remaining half of the crust. Seal crust edges, poke holes or cut slits on the top crust to allow steam to escape.

Bake in a preheated 400 degree oven for 40 to 50 minutes, or until bubbly and lightly browned.

When pickers come to the Woodward’s cranberry farm, not only do they have a chance to pick these tart, zingy berries, but they also receive a free sample of Rick and Linda’s cranberry nut squares, baked fresh each day.

Cranberry Nut Squares

(1 9×13-inch pan)

1 cups flour

1 teaspoon baking powder

1 cups sugar

2 sticks ( pound) butter or margarine, softened

2 cups whole cranberries

2 beaten eggs

1 cup chopped walnuts

1/8 teaspoon salt

1 teaspoon vanilla

Cream butter and sugar. Add eggs and dry ingredients. Stir in cranberries and nuts.

Lightly grease a baking pan. Bake at 325 degrees for about 50 minutes, or until done.

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