1 tin cranberry conserve (500g)
1 tin apple pulp (750g)
450ml cream
2 teaspoons vanilla sugar
3 cups black rye breadcrumbs
Method: Combine cranberries with apple pulp. Whip cream with vanilla sugar. Place a layer of fruit pulp in a glass dish, cover with breadcrumbs, spread with whipped cream, sprinkle more breadcrumbs over the top and repeat layers again till all ingredients have been used, finishing with cream. Chill for approximately 6 hours before serving.
Source: contributed by Mrs. J. H. Ball (Easter Appeal Women's Committee) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.43.
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