We lived in Seattle, Washington for 7 years while David worked for KOMO during his photojournalist days. Although Ali was born 6 months before we moved there, Nate and Kami were both born at Swedish Medical Center in Seattle. I was a young mother and part of a great group of moms from our church, Grace Church, that met twice a month. The group was called MOST (Mothers of Small Tots) and was formed by a wonderful lady, Barbara Stuart, who wanted to encourage young mothers. She did a great thing by creating that place where we learned homemaking skills, received godly encouragement and made life-long friendships. Every December we had a special Christmas Tea and one year the special speaker brought us several recipes and craft tips for the holidays. This recipe that follows and one for Pumpkin Gingerbread, which I will post one day, are two that I make almost every year.
Santaberry Sauce is great as a side dish, as an appetizer piled on top of a block of cream cheese surrounded by Carr’s Whole Wheat Crackers or as a filling for a myriad of different desserts, including the sour cream strudel recipe that you will see tomorrow.
One of these days I will start including photos with my posts. I need to figure this whole blog thing out… maybe enlist the creative powers of Nate, the computer genius, to make it more personal. For now, you just get the recipes!
1 lb. bag fresh cranerries
1 12oz jar orange marmalade
1 c. chopped pecans
1 c. shredded coconut
3/4 c. sugar
1/2 c. water
Combine all and put in 9×13-inch baking dish. Bake at 350 for 30-45 minutes. Allow to cool.
Merry Christmas in 2 days!
ps – don’t expect a recipe every day 🙂