- 1-1/2 cups finely chopped fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup raisins
- 1/3 cup chopped pecans
- 1/3 cup honey
- 1-1/2 teaspoons grated orange peel
- 1 cup milk
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 cup cold butter, cubed
- 2 eggs, beaten
- Confectioners' sugar icing, optional
- In a saucepan, combine all filling ingredients. Bring to a boil; reduce heat and cook 5 minutes. Cool to room temperature.
- Meanwhile, for dough, scald milk and cool to lukewarm. Dissolve yeast in water; set aside. In a large bowl, combine flour, sugar, salt and lemon peel. Cut in butter until mixture resembles a coarse meal. Add milk, yeast mixture and eggs. Combine to form a soft dough. Place dough in a greased bowl. Cover tightly with plastic wrap; refrigerate for at least 2 hours.
- Divide dough in half. On a well-floured surface, roll out each half of the dough into an 18-in. x 15-in. rectangle. Divide the filling and spread on each rectangle. Fold each rectangle into thirds, starting with the 15-in. side. The dough will now measure 15 in. x 6 in.
- Cut each piece into 15 short strips. Twist each strip and shape into a candy cane. Place on greased baking sheets. Bake at 375° for 15-18 minutes or until golden brown. Cool on wire racks. Frost with a confectioners' sugar icing if desired. Yield: 2-1/2 dozen.
Originally published as Cranberry Christmas Canes in Country Extra November 1991, p47
Reviews for Sweet Christmas Canes
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Reviewed Jul. 30, 2013
"My family loved them."
Reviewed Oct. 4, 2011
"I have been making these with my mom for 30+ years. We've been using the same photocopied magazine ad recipe all these years! So glad to see it in print!These are great for quick breakfasts throughout the year. We freeze them in baggies in packs of 3. They microwave wonderfully.I would definitely recommend making these!"