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Italian Cook--another thought. Is it possible to drain the cranberry-apple-orange relish to remove some of the liquid? Perhaps use a strainer or cheesecloth?
Increasing the flour by perhaps 2 Tbs. to 1/4 cup might also help. Do you know how the flour was originally measured? A lot of older recipes had people scoop the flour with the cup, which would result in more flour being used. I did it that way for years. I think that I only started fluffing it with a scoop and using the scoop to put it into the measuring cup after I began ordering from KAF, and they made a point of saying it should be measured that way or weighed.
OK, I know it was in a glass jar. This would have been in the 1970s in southern California. I keep trying to find some verification on the internet, but so far, I've not been able to do so. It had a jam-like consistency and had to be refrigerated once opened.
I did find this cooked one:
I decided to go to the source and ask Ocean Spray on its website. I'll report back what I hear.
The cinnamon rolls met with universal acclaim at my husband's office, and he was told many times to thank me for baking them. Two were left over, so I brought them home, and I ate one with my coffee after lunch. Oh, my, oh my! These are incredibly delicious. As the recipe write-up states, they are like sticky buns with no nuts, and they do not have to be dumped out of the pan, since the glaze is added on top after they bake. They have a slight caramel taste to them, and they are not too sweet with the glaze.
I did change the mixing instructions. I'm puzzled by the ones with the recipe, which seem to make it harder than it need be and to mix in an odd order, as well as knead by hand when one has a perfectly good stand mixer used in the first mix.
After I proofed the yeast, I added the sugar, milk, butter, and eggs. I then mixed it to incorporate the eggs. I then added the 2 1/4 cups flour (I substituted in 1 cup white whole wheat and added 1 Tbs. flax meal), and mixed with the paddle until fully incorporated. I then let it rest for 10 minutes. I switched to the bread spiral, added the rest of the flour, mixed with the salt, and incorporated it, before kneading for 4 minutes on 3 (Cuisinart stand mixer--3 is my usual kneading speed). I initially held back 1/2 cup of the flour, but after adding 1/4 cup of that, I concluded that it needed all of it. Rising times were as stated in the recipe. I baked it for 22 minutes.
Note: I could not spread the filling on the dough without tearing the dough, so I dropped clumps of it all around, and spread it with my fingers as best I could. I only left a "one-inch border" at the long side toward which I rolled up the dough. On the other three sides, I spread it right to the end. To cut the rolls, I used a piece of my handy-dandy non-flavored dental floss.
One more note: the recipe equates a package of yeast with 2 1/2 tsp. However, I've always seen it as 2 1/4 tsp., so that is what I used, and it worked fine.
Now I just need an occasion with enough people attending to bake these again!
