| 1 | Cranberry sauce: combine the sugar and cornstarch in a heavy-bottomed saucepan. |
| 2 | Gradually pour in the orange juice; stirring constantly. |
| 3 | Add the cranberries and bring the mixture to a boil over medium heat; stirring constantly. |
| 4 | Reduce the heat and simmer the mixture until all the cranberries have burst; about 15 minutes. |
| 5 | Puree the mixture in a fp or a blender. |
| 6 | Set sauce aside. |
| 7 | Cheesecakes: Puree the cottage cheese in the clean blender or fp. |
| 8 | Add the eggs and blend them into the puree. |
| 9 | Transfer the mixture to a bowl and add the sugar, flour and baking powder; stir in well. |
| 10 | Beat just ling enough to produce a smooth batter. |
| 11 | Stir in the zest. |
| 12 | Heat a griddle or skillet over medium heat until water dances on hot skillet. |
| 13 | Drop batter by generous tablespoons and use the back of the spoon to spread the batter to a thickness of about ?. |
| 14 | Cook until top is covered with bubbles; about 3 minutes and then flip and cook them until the second sides are light-brown; about 1 minute more. |
| 15 | Keep warm. |
| 16 | Serve the griddle cheesecakes with the cranberry sauce. |
| 17 | Fresh ways with breakfasts & brunches; time-life books recipe by : |
