• 24 oz fresh cranberries
• I.5 cups water
• I cup sugar
• I tsp Watkins Ground Cinnamon
• 1/2 tsp Watkins Ground Nutmeg
• 1/4 tsp Watkins Ground Cloves
• I tsp Watkins Baking Vanilla

Combine all ingredients in
saucepan. Bring to boil and
reduce heat, cook uncovered
Io min.

COOL Cranberry & Custard before assembling trifle!

• 1 1/3 cups sugar
• 3 TBSP cornstarch
• 1/4 tsp salt
• 4 1/2 cups 2% milk
• 9 egg yolks
• 1 TBSP Watkins Baking Vanilla
• I TBSP butter

Combine cornstarch and salt in saucepan. Whisk in milk and stir over medium heat until boiling. Boil 2 min.

Whisk egg yolks in small bowl and add to mixture, whisking contantly.

Stiry over medium heat until thick. Remove from heat and add butter and vanilla.

Refrigerate.

• 3  1/2 cups flour
• 4 tsp baking powder
• I cup butter, softened
• I tsp Watkins Sea Salt
• 2 cups sugar
• 6 eggs
• 2 tsp Watkins Baking Vanilla

Mix together flour, baking powder and salt. Set aside.

With electric mixer, mix butter and sugar until smooth. Add egg yolks and vanilla.

Add dry ingredients to wet ingredients.

Grease and flour 2 loaf pans, add mixture to half point of each pan and bake 30 min at 350 F.