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Cranberry Relish Recipe

   
 

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     Cranberry Relish

Category   Breakfast - Brunch
Sub Category   None
Servings   1 1/2 doz

Ingredients
2 c flour
2 c cake flour
1/4 c sugar
1 pkg active dry yeast
1 tsp salt
1 1/4 c skim milk
1/2 c butter, cubed
2 eggs
3/4 c chopped fresh cranberries
 
3/4 c froz unsweetened strawberries, thawed/chopped
1/2 c sugar
1/2 c raisin
1/3 c chopped pecans
2 TB honey
1 1/2 tsp grated orange peel
1 c confectioners' sugar
1 TB butter, melted
1 TB skim half and half

Instructions
In a lg bowl, combine the flours, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120 - 130. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth (dough will be very sticky). Cover and refrigerate overnight.
In a small saucepan, bring the filling ingredients to a boil. Reduce heat; simmer, uncovered for 5 min. Cool. On a lightly floured surface roll dough into an 18 X 12 rectangle. Spread filling over dough to within 1/2 in of edges. Roll up jelly roll style, staring with a long side; pinch seam to seal. Cut into 18 slices.
Place cut side down in two 8 inch square baking dishes coated with cooking spray. Cover and let rise until nearly doubled, about 40 min. Bake at 375 for 20-25 minutes or until golden brown.
For glaze, in a small bowl, beat the confectioners' sugar, butter and half-and-half until blended. Spread over warm rolls.


Originally Submitted
11/19/2009





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