Two cups of corn fritter mix
Three-quarters cup of milk
One egg
Half cup of honey
Quarter cup of melted butter
Half cup of dried cranberries
One cup of all-purpose flour, sifted
A spoonful of baking soda
A half-spoonful of salt
A half-cup of chopped almonds
A spoonful of orange zest
One-quarter cup of orange juice
Two cups of corn fritter mix
Three-quarters cup of milk
One egg
Half cup of honey
Quarter cup of melted butter
Half cup of dried cranberries
One cup of all-purpose flour, sifted
A spoonful of baking soda
A half-spoonful of salt
A half-cup of chopped almonds
A spoonful of orange zest
One-quarter cup of orange juice
Mix the corn fritter mix and milk; let it rest for 5 minutes, until the mixture has absorbed most of the liquid
Add the egg, honey, and melted butter and beat well
Add the cranberries
Sift together the flour, baking soda, and salt
Add the mixture to the corn fritter mix, stirring only to combine
Mix in the almonds, orange zest, and orange juice, shaping into a ring
Distribute the batter evenly over the mixture
Bake in a moderate oven for 30 minutes
Invert the ring and let it rest for a few minutes before serving
Serve immediately
For 8 people
Note: A greased square pan may be used instead of an angel-shaped pan.
