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+The Project Gutenberg eBook of All-Time Favorite Cranberry Recipes,
+by Anonymous
+
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world at no cost and with almost no restrictions
+whatsoever. You may copy it, give it away or re-use it under the terms
+of the Project Gutenberg License included with this eBook or online at
+www.gutenberg.org. If you are not located in the United States, you
+will have to check the laws of the country where you are located before
+using this eBook.
+
+Title: All-Time Favorite Cranberry Recipes
+
+Author: Anonymous
+
+Release Date: November 2, 2021 [eBook #66654]
+
+Language: English
+
+Produced by: Stephen Hutcheson and the Online Distributed Proofreading
+             Team at https://www.pgdp.net
+
+*** START OF THE PROJECT GUTENBERG EBOOK ALL-TIME FAVORITE CRANBERRY
+RECIPES ***
+
+
+
+
+
+                           All-Time Favorite
+                           CRANBERRY RECIPES
+
+
+                              CRANBERRIES
+                the Year ’Round Berries with the Bounce
+
+    [Illustration: {uncaptioned}]
+
+
+
+
+                      The Beginning of the Berries
+
+
+Cranberries are truly North American berries. Before Columbus came to
+the new world, the tangy wild cranberries had an important place in
+everyday life here. Indian squaws used cranberries to brighten up food.
+
+The Wampanoag Indians of Cape Cod area treated wounds from poisoned
+arrows with a cranberry dressing. Squaws made their rugs and blankets
+colorful with the red cranberry juice.
+
+Pilgrim women learned of this wild berry from the friendly Indians. They
+soon began to create their own ways of fixing cranberries for their
+tables. They made cranberry sauces, bubbling tarts and nogs.
+
+    [Illustration: IT’S BEAUTIFUL, DEAR]
+
+
+
+
+                       The Naming of the Berries
+
+
+Cranberries were called different names by different Indians:
+“Sassamanesh” by eastern Indians and “Atoqua” by the Algonquians in
+Wisconsin. In New Jersey, where cranberries were the symbol of peace,
+“Pakimintzen” meant cranberry eater.
+
+The word “cranberry” was a contraction of crane berry, an early name
+given to the berries because their pale pink blossoms resembled the head
+of a crane. Cranes were seen in the lowlands, enjoying the berries.
+
+    [Illustration: PAKIMINTZEN—HEAP GOOD]
+
+
+
+
+                       The Taming of the Berries
+
+
+Cultivation of cranberries began in Massachusetts nearly 200 years after
+the landing of the Pilgrims. In 1816 Henry Hall of Dennis, Cape Cod,
+noticed that cranberries seemed to grow larger and juicier where sand
+from the dunes blew over the vines. Cultivation today came from this
+simple observation made more than 150 years ago.
+
+Cranberries grow on peat soil that has been covered with a three inch
+layer of sand. Cuttings or branches from existing cranberry vines are
+planted deep enough to take root in the peat soil beneath the sand. The
+vines, planted about six inches apart, gradually spread over the ground
+forming a thick green carpet. The vines are weeded in the spring, pruned
+in the fall, fertilized and resanded every three or four years. Vines
+are protected from frost by flooding and irrigated in time of drought.
+
+    [Illustration: {uncaptioned}]
+
+Birds are needed to control the insects. Bees pollinate the blossoms.
+
+Cranberries were first picked by hand then by wooden fingered scoops
+which combed the berries from the vines. Since World War II, the scoops
+have been replaced by mechanical pickers which complete the harvest
+faster and cut down risk of frost damage.
+
+    [Illustration: {uncaptioned}]
+
+
+
+
+                       The Testing of the Berries
+
+
+Every cranberry delivered to a receiving station must measure up to the
+highest standards of quality before it can travel under the Ocean Spray
+label. After passing through a machine which blows out the chaff, a
+cranberry must demonstrate that it’s got bounce. Bounce? That’s right.
+You wonder why? It’s this simple—a good firm berry will bounce. A soft
+berry won’t. Mechanical separators give each berry seven chances to
+bounce over four-inch wooden barriers. Berries that don’t have the
+necessary bounce are discarded. Only the lively ones go on to the
+screening room where canvas belts carry them between rows of sharp-eyed
+women who pick out any not up to Ocean Spray’s standards of appearance.
+
+After proving themselves worthy of the Ocean Spray label, cranberries
+for the fresh market go to packaging machines. Those for ready-to-serve
+products go either to wash tanks for immediate processing or to freezers
+which hold them until they’re needed.
+
+Ocean Spray Cranberries, Inc. is a national cooperative with
+grower-members in five cranberry-growing states: Massachusetts, New
+Jersey, Wisconsin, Washington and Oregon. They produce an annual harvest
+of over 200 million pounds of cranberries.
+
+    [Illustration: {uncaptioned}]
+
+
+
+
+                                Contents
+
+
+  _Fresh_                                                         _Page_
+      CRANBERRY SALADS AND SIDE DISHES                               5-6
+      CRANBERRY MAIN DISHES                                            7
+      CRANBERRY BREADS, CAKES AND COOKIES                            8-9
+      CRANBERRY DESSERTS                                           10-11
+  _Recipes with Cranberry Drinks and Sauces_
+      APPETIZERS                                                      12
+      CRANBERRY SALADS                                             13-15
+      CRANBERRY MAIN DISHES                                        16-19
+      CRANBERRY BREADS, CAKES AND COOKIES                          20-24
+      CRANBERRY DESSERTS                                           25-27
+      CRANBERRY BEVERAGES                                          28-32
+
+    [Illustration: {uncaptioned}]
+
+              _Published by Ocean Spray Cranberries, Inc.
+                     Plymouth, Massachusetts 02360_
+
+
+
+
+                                _Fresh_
+
+
+    [Illustration: {uncaptioned}]
+
+
+
+
+                    CRANBERRY SALADS AND SIDE DISHES
+
+
+Cranberry Waldorf
+
+  2 cups (½ pound) Ocean Spray fresh or frozen cranberries
+  3 cups miniature marshmallows
+  ¾ cup sugar
+                                 * * * * *
+  2 cups diced unpared tart apples
+  ½ cup seedless green grapes
+  ½ cup broken walnuts
+  ½ teaspoon salt
+  1 cup whipping cream, whipped
+
+Grind cranberries and combine with marshmallows and sugar. Cover and
+chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped
+cream; chill. Serve in large bowl or individual lettuce cups. Garnish
+with clusters of green grapes and fresh cranberries, if desired. Makes 8
+to 10 servings.
+
+
+Cranberry Orange Crush
+
+    [Illustration: {uncaptioned}]
+
+  1 pound (4 cups) Ocean Spray fresh cranberries
+  1 small orange, cut in eighths
+  1 to 1½ cups sugar
+
+_To prepare in a food grinder_: Put fresh cranberries and orange
+sections through a food grinder. Add sugar, mix well and chill several
+hours before serving.
+
+_To prepare in a blender_: Place ½ cup cranberries and ⅛ orange into a
+blender container. Process on high until finely chopped. Transfer to a
+bowl. Repeat with remaining cranberries and orange sections. Stir in
+sugar to taste.
+
+_To prepare in a food processor_: Add half the cranberries and half the
+orange pieces to food processor. Turn on and off rapidly, until mixture
+is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries
+and orange pieces. Add sugar to taste.
+
+Makes 3½ cups. Store in airtight container in refrigerator or freezer.
+
+
+Whole Berry Cranberry Sauce
+
+    [Illustration: {uncaptioned}]
+
+  1-2 cups water
+  1 pound (4 cups) Ocean Spray fresh or frozen cranberries
+  1-2 cups sugar
+
+Combine sugar and water in saucepan; stir to dissolve sugar. Bring to
+boil; add cranberries; cook till skins pop, about 5 minutes longer.
+
+Remove from heat. Serve sauce warm or chilled. Makes about 4 cups of
+sauce.
+
+   SWEETNESS           TART               SWEET
+      Gel         Firm      Soft      Firm      Soft
+
+  Sugar         1 Cup     1 Cup     2 Cups    2 Cups
+  Water         1 Cup     2 Cups    1 Cup     2 Cups
+  Cranberries   4 Cups    4 Cups    4 Cups    4 Cups
+
+
+Cranberry Applesauce
+
+  2 cups canned applesauce
+  2 cups Ocean Spray fresh or frozen cranberries
+  ½ cup sugar
+  ½ teaspoon ground ginger
+
+Mix together all ingredients in a 2-quart saucepan. Simmer, stirring
+constantly over low heat until cranberries are tender. Makes 4-6
+servings.
+
+
+Baked Cranberry Acorn Squash
+
+    [Illustration: {uncaptioned}]
+
+  4 small acorn squash
+  1 cup chopped unpared apple
+  1 cup Ocean Spray fresh or frozen cranberries, chopped
+  ½ teaspoon grated orange peel
+  ½ cup brown sugar
+  2 tablespoons butter or margarine, melted
+
+Cut squash in half lengthwise; remove seeds. Place cut side down in 13 x
+9 x 2″ baking dish. Bake in 350° oven for 35 minutes. Turn cut side up.
+Combine remaining ingredients; fill squash with fruit mixture. Continue
+baking for 25 minutes or till squash is tender. Makes 8 servings.
+
+
+
+
+                         CRANBERRY MAIN DISHES
+
+
+    [Illustration: {uncaptioned}]
+
+
+Chicken Ruby
+
+  1 broiler, cut in quarters
+  1 teaspoon salt
+  ¼ cup butter (margarine)
+  ½ medium onion (chopped)
+  ¼ teaspoon cinnamon
+  ¼ teaspoon ginger
+  1 teaspoon grated orange rind
+  ¾ cup orange juice
+  1½ cups Ocean Spray Fresh Cranberries
+  ½ cup chopped walnuts
+  ¾ cup sugar
+
+Sprinkle chicken with salt. Brown in butter in skillet. Add onion,
+spices, orange rind and orange juice. Simmer covered for 20 minutes. Add
+cranberries and walnuts. Sprinkle with sugar. Simmer uncovered for 10
+minutes longer.
+
+
+Stuffed Burger Bundles
+
+  1 cup packaged herb-seasoned stuffing mix
+  ½ cup fresh cranberries, chopped
+  1 pound ground beef
+  ⅓ cup evaporated milk
+  1 10½-ounce can condensed cream of mushroom soup
+  1 tablespoon catsup
+  2 teaspoons Worcestershire sauce
+
+Prepare stuffing according to package directions; add cranberries.
+Combine ground beef and milk; divide in 5 portions. On waxed paper, pat
+each portion to 6-inch circle. Place about ¼ cup stuffing in center of
+each; draw meat over stuffing to make meat “balls” with stuffing in
+center; seal. Place in 1½-quart casserole. Combine remaining
+ingredients; pour over meat. Bake, uncovered, in 350° oven for 45 to 50
+minutes. Makes 5 servings.
+
+
+Cranberry Pork Chops
+
+    [Illustration: {uncaptioned}]
+
+  4 pork chops, 1 inch thick
+  2 tablespoons cooking oil
+  1 teaspoon salt
+  ½ cup dry red wine
+  ½ cup honey
+  1 cup fresh cranberries
+
+In skillet, brown pork chops in hot oil; season with salt and dash
+pepper. Drain off excess fat. Combine wine and honey; pour over chops.
+Cover and simmer 1 hour, adding cranberries about 10 minutes before end
+of cooking time. Makes 4 servings.
+
+
+
+
+                  CRANBERRY BREADS, CAKES AND COOKIES
+
+
+    [Illustration: {uncaptioned}]
+
+
+Cranberry Coffee Cake
+
+  2 cups sifted all-purpose flour
+  3 teaspoons double-acting baking powder
+  ¾ teaspoon salt
+  ½ cup sugar
+  5 tablespoons butter
+  1 egg, beaten
+  ½ cup milk
+  2½ cups Ocean Spray fresh cranberries, coarsely chopped
+
+
+                                Topping:
+
+  ¼ cup all-purpose flour
+  ½ cup sugar
+  3 tablespoons butter
+
+Sift flour, baking powder, salt and sugar together. Cut in butter with
+pastry blender until crumbly. Mix beaten egg and milk. Add to flour
+mixture. Stir slowly to mix, then beat until blended well. Spread batter
+evenly into 8 x 8 x 2″ buttered baking dish. Sprinkle halved cranberries
+evenly over top. For topping, mix flour and sugar together. Cut in
+butter. Sprinkle over cranberries. Bake in 375°F. oven for 30 to 35
+minutes. Makes 9 coffee cake squares.
+
+
+Cranberry Squares
+
+    [Illustration: {uncaptioned}]
+
+  2 cups all-purpose flour
+  1 cup sugar
+  1½ teaspoons baking powder
+  1 teaspoon salt
+  ½ teaspoon baking soda
+  ¾ cup orange juice
+  2 tablespoons shortening
+  1 well beaten egg
+  1½ cups Ocean Spray fresh or fresh frozen cranberries, coarsely
+              chopped
+  ½ cup chopped nuts
+  [a]Streusel Topping
+
+Preheat oven to 350°. In a bowl, mix together flour, sugar, baking
+powder, salt and baking soda. Stir in orange juice, shortening and egg.
+Mix until well blended. Carefully fold in cranberries and nuts. Turn
+into greased 9 x 13 x 2 inch pan. Sprinkle with Streusel Topping. Bake
+30 to 35 minutes. Serve warm.
+
+
+  [a]To prepare Streusel Topping: Mix together until crumbly ¼ cup flour,
+    2 tablespoons butter or margarine, ⅓ cup sugar and ¾ teaspoon
+    cinnamon.
+
+
+Note: _To prepare Cranberry Squares using Ocean Spray Cranberry Sauce,
+substitute one can (8 ounces) whole berry cranberry sauce for fresh
+cranberries, reduce sugar to ½ cup and orange juice to ½ cup._
+
+
+Cranberry Fruit Nut Bread
+
+  2 cups all-purpose flour
+  1 cup sugar
+  1½ teaspoons baking powder
+  1 teaspoon salt
+  ½ teaspoon baking soda
+  2 tablespoons shortening
+  1 tablespoon grated orange peel
+  ¾ cup orange juice
+  1 well-beaten egg
+  1 cup Ocean Spray fresh cranberries, coarsely chopped
+  ½ cup chopped nuts
+
+Preheat oven to 350°. Mix together flour, sugar, baking powder, salt and
+baking soda. Stir in orange juice, orange peel, shortening and egg. Mix
+until well blended. Stir in cranberries and nuts. Turn into a 9 x 5″
+loaf pan, greased on bottom only. Bake 55 minutes, or until toothpick
+inserted in center comes out clean. Cool thoroughly before serving.
+
+
+Cranberry Muffins
+
+    [Illustration: {uncaptioned}]
+
+  ¾ cup Ocean Spray fresh cranberries, halved
+  ½ cup powdered sugar
+  2 cups flour
+  3 teaspoons baking powder
+  ½ teaspoon salt
+  ¼ cup sugar
+  1 egg, well beaten
+  1 cup milk
+  4 tablespoons shortening, melted
+
+Mix cranberry halves with powdered sugar and let stand while preparing
+muffin mixture. Sift dry ingredients. Add egg, milk and melted
+shortening all at once; mix until dry ingredients are dampened; do not
+beat. Fold in sugared cranberries. Fill muffin tins ⅔ full. Bake in
+moderate oven 350°F. for 20 minutes. Makes 1 dozen.
+
+
+Cranberry Kitchen Cookies
+
+  ½ cup butter or margarine
+  1 cup granulated sugar
+  ¾ cup brown sugar (packed)
+  ¼ cup milk
+  2 tablespoons orange juice
+  1 egg
+  3 cups sifted flour
+  1 teaspoon baking powder
+  ¼ teaspoon baking soda
+  ½ teaspoon salt
+  1 cup chopped nuts
+  2½ cups Ocean Spray fresh cranberries, coarsely chopped
+
+Cream butter and sugars together. Beat in the milk, orange juice and
+egg. Sift together flour, baking powder, baking soda and salt. Combine
+with creamed mixture and blend well. Stir in chopped nuts and
+cranberries. Drop by teaspoonfuls onto greased cooky sheet. Bake at
+375°F. for 10-15 minutes. Makes about 12 doz. tea-size cookies.
+
+Note: _1 teaspoon orange extract may be substituted for orange juice.
+Milk must then be increased to ⅓ cup. To bake as bar cookies, spread
+batter on a well-greased 11 x 15 x 1″ pan and bake at 350°F. for 45
+minutes or until golden brown. For a sugary crust, sprinkle with
+granulated sugar. Makes 4 dozen 1 x 2″ bars._
+
+
+
+
+                           CRANBERRY DESSERTS
+
+
+    [Illustration: {uncaptioned}]
+
+
+Fresh Cranberry Crunch
+
+  1 cup granulated sugar
+  1 tablespoon cornstarch
+  ½ cup water
+  1 teaspoon vanilla
+  Pinch of salt
+  2 cups Ocean Spray Fresh Cranberries
+  ½ cup seedless raisins
+  1 cup uncooked rolled oats
+  1 cup light brown sugar, firmly packed
+  ½ cup all-purpose flour
+  ⅓ cup butter or margarine
+
+In saucepan mix sugar, cornstarch, water, vanilla and salt. Stir in
+cranberries and raisins. Bring to a boil over medium heat. Reduce heat,
+simmer for 5 minutes and cool slightly. Mix oats, brown sugar and flour
+together. Cut in butter or margarine until crumbly mixture forms.
+Sprinkle one-half over bottom of greased 8 x 8 inch pan. Spread with
+cooled cranberry filling and top with remaining half of oatmeal mixture.
+Bake in 350° oven for 45 minutes. Serve warm or cold. Top each serving
+with vanilla ice cream, if desired. 6-9 servings.
+
+    [Illustration: {uncaptioned}]
+
+
+Cranberry Refrigerator Dessert
+
+    [Illustration: {uncaptioned}]
+
+  2 cups (½ pound) Ocean Spray fresh or frozen cranberries, chopped
+  1 large banana, diced
+  1½ cups sugar, divided
+  2 cups vanilla wafer crumbs
+  1 cup butter or margarine, divided
+  ½ cup chopped nuts
+  2 eggs
+  1 cup heavy cream, whipped
+
+In a bowl, mix together chopped cranberries, diced banana and ½ cup
+sugar; set aside. In another bowl, mix together crumbs, and ½ cup melted
+butter. Press half the mixture into bottom of 9-inch square pan. In a
+bowl cream remaining butter and sugar until light; add eggs and beat
+till fluffy. Fold in nuts and spread mixture over crumb layer. Top with
+cranberry mixture and whipped cream. Sprinkle with remaining crumbs.
+Chill 6 hours or overnight. Makes 12 servings.
+
+
+Cranberry Fruit Bowl
+
+  1 jar (32 oz.) grapefruit sections
+  1 cup sugar
+  ½ cup orange marmalade
+  2 cups Ocean Spray fresh or frozen whole cranberries
+  3 medium bananas
+
+Drain liquid from grapefruit sections into a saucepan. Add sugar and
+marmalade; heat to boiling. Add cranberries and cook till skins of
+cranberries pop. Cool. Add grapefruit sections. When ready to serve stir
+in slices of bananas. Makes 8 servings.
+
+
+Hot Cranberry Fruit Compote
+
+    [Illustration: {uncaptioned}]
+
+  1 can (16 ounces) pear halves in syrup
+  1 can (16 ounces) apricot halves in syrup
+  1 cup Ocean Spray fresh or frozen cranberries
+  2 tablespoons brown sugar
+  ¼ teaspoon nutmeg
+
+Drain syrup from canned fruits into a saucepan. Add cranberries, brown
+sugar and nutmeg. Cook over medium heat 5 minutes until cranberries are
+soft. Cool. Stir in pear and apricot halves. Makes 6-8 servings.
+
+
+Cranberries Jubilee
+
+  1 cup sugar
+  1½ cups water
+  2 cups Ocean Spray fresh or frozen cranberries
+  ¼ cup brandy
+  Vanilla ice cream
+
+Combine sugar and water in saucepan, stirring to dissolve sugar. Bring
+to boiling; boil 5 minutes. Add cranberries and bring to boiling again;
+cook 5 minutes. Turn into heat-proof bowl or blazer pan of chafing dish.
+Heat brandy. Ignite brandy and pour over cranberry mixture. Blend into
+sauce and serve immediately over ice cream. Makes 2½ cups sauce.
+
+
+Cranberry Lemon Sauce
+
+    [Illustration: {uncaptioned}]
+
+  ¾ cup sugar
+  2 teaspoons unflavored gelatin
+  ⅓ cup water
+  2 cups Ocean Spray fresh or frozen cranberries
+  2 tablespoons lemon juice
+  1 teaspoon lemon peel
+
+In a saucepan, mix together sugar and gelatin. Gradually add water; stir
+to dissolve sugar. Bring to boil over medium heat, stirring
+occasionally. Add cranberries, lemon peel and juice. Cook stirring until
+skins pop. Chill until thickened. Serve as a topping for cheesecake,
+crepes or ice cream. Makes 2 cups sauce.
+
+
+
+
+               _Recipes with Cranberry Drinks and Sauces_
+
+
+
+
+                               APPETIZERS
+
+
+Cranberry Fruit Dip
+
+    [Illustration: {uncaptioned}]
+
+  1 package (3 ounces) cream cheese, softened
+  ½ cup dairy sour cream
+  ⅔ cup Ocean Spray Cranberry Orange Relish
+
+In a bowl, mix together cream cheese and sour cream; beat till smooth.
+Stir in cranberry orange relish. Chill. Serve as a dip with fresh fruit,
+such as fresh strawberries, pineapple chunks, melon balls. Makes 1½
+cups.
+
+
+Ham and Chicken Fondue
+
+    [Illustration: {uncaptioned}]
+
+  ½ cup orange juice
+  1 tablespoon cornstarch
+  1 can (16 ounces) Ocean Spray Whole Berry Cranberry Sauce
+  1 tablespoon brown sugar
+  ¼ teaspoon ground cinnamon
+  Fully-cooked ham or chicken cubes
+
+In saucepan, blend orange juice and cornstarch. Add cranberry sauce,
+brown sugar and cinnamon. Cook, stirring constantly, till mixture
+thickens and bubbles. Keep sauce warm in fondue pot. Use ham and chicken
+cubes as dippers. Makes 2 cups sauce.
+
+
+Tangy Cranberry Dip
+
+    [Illustration: {uncaptioned}]
+
+  1 can (8 ounces) Ocean Spray Whole Berry Cranberry Sauce
+  ⅔ cup chili sauce
+  2 tablespoons burgundy wine
+
+In a bowl, mix together cranberry sauce, chili sauce and wine. Chill.
+Serve with ham cubes, chicken cubes or cooked shelled shrimp. Makes
+about 1⅓ cups dip.
+
+
+
+
+                            CRANBERRY SALADS
+
+
+Cranberry Lemon Ring
+
+    [Illustration: {uncaptioned}]
+
+  2 envelopes unflavored gelatine
+  ½ cup cold water
+  2 cans (1 lb. each) Ocean Spray Jellied Cranberry Sauce
+  ⅓ to ½ cup lemon juice
+  2 teaspoons grated lemon rind
+  Chicken or Turkey salad
+
+Place gelatine in cup. Add cold water and let stand 2 minutes. Place cup
+in pan of boiling water until gelatine dissolves. Stir dissolved
+gelatine into cranberry sauce that has been beaten ’til saucy with
+rotary beater. Add lemon juice and rind. Spoon into a ring mold and
+chill until firm. Fill with chicken or turkey salad to serve.
+
+
+Cranberry Cherry Mist
+
+    [Illustration: {uncaptioned}]
+
+  1 package black cherry flavored gelatin
+  ¾ cup very hot water
+  1 (1-lb.) can Ocean Spray Whole Cranberry Sauce
+  ¼ cup gingerale
+  Sour cream
+  Ground cinnamon
+
+Dissolve gelatin in hot water. Stir in whole cranberry sauce and
+gingerale. Rinse a 1½ pint mold with cold water. Pour in gelatin
+mixture. Chill until firm. Unmold when ready to serve. Garnish with
+commercial soured cream mixed with a dash of ground cinnamon. Makes 4 to
+6 servings.
+
+Note: _For elegant dessert increase amount of gingerale to ½ cup. Spoon
+mixture into 4 sherbet glasses. Place in refrigerator until serving
+time. Serve with some sour cream topping._
+
+
+Cranberry Jewel Salad
+
+  1 package raspberry flavored gelatin
+  1 cup hot water
+  ½ cup cold water
+  1 orange
+  1 pound can Ocean Spray Cranberry Sauce (whole, drained, or jellied,
+              crushed)
+
+Dissolve gelatin in hot water. Add cold water. Chill until mixture
+begins to jell. If whole cranberry sauce is used, drain. If jellied
+cranberry sauce is used, beat with beater until saucy. Quarter orange,
+remove seeds, and put rind and pulp through food chopper. Fold cranberry
+sauce and orange into raspberry gelatin. Pour into molds or pan. Chill
+until firm. Serve in crisp lettuce cups. Makes 6 servings.
+
+
+Oriental Cranberry Salad
+
+    [Illustration: {uncaptioned}]
+
+  1 pkg. orange flavored gelatin
+  1 cup boiling water
+  ½ cup cold water
+  1 tablespoon lemon juice
+  14 oz. jar Ocean Spray Cranberry Orange Relish
+  2 tablespoons crystallized ginger
+  5 oz. can water chestnuts, drained and chopped
+  ½ teaspoon celery seed
+
+Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill
+until slightly thickened. Fold in cranberry orange relish, ginger, water
+chestnuts and celery seed. Pour into molds. Chill until firm. Yield: 6
+servings.
+
+
+Frozen Cranberry Layer Salad
+
+    [Illustration: {uncaptioned}]
+
+  1 lb. can Ocean Spray Jellied Cranberry Sauce
+  2 tablespoons lemon juice
+
+Beat cranberry sauce with rotary beater until saucy. Combine with lemon
+juice. Spread in the bottom of a mold or small individual molds. Cover
+cranberry layer with the following:
+
+  1 cup heavy cream, whipped
+  ¼ cup mayonnaise
+  ¼ cup powdered sugar
+  ½ cup chopped pecans or black walnuts
+
+Whip the cream and fold in the mayonnaise, the sugar and nuts. Spoon
+over cranberry layer in salad mold or molds. Place in the refrigerator
+freezing compartment for at least 3 hours to become firmly frozen.
+Unmold. Serve on lettuce with a small dab of mayonnaise.
+
+Suggestion: _Freeze in star-shaped molds for a Christmas menu ... the
+whipped cream layer can be tinted green for a striking effect._
+
+
+Frozen Cranberry Cheese Salad
+
+    [Illustration: {uncaptioned}]
+
+  2 (3-oz.) packages cream cheese
+  1 cup mayonnaise
+  1 cup whipping cream
+  ½ cup ripe olives, sliced thin
+  1 cup crushed pineapple, drained
+  1 cup Ocean Spray Jellied Cranberry Sauce, cubed
+
+Cream the cheese and mix well with mayonnaise. Whip cream and add. Fold
+in sliced olives, crushed pineapple and cranberry sauce cubes. Pack in
+refrigerator tray and freeze for 3 to 4 hours. Slice and serve on
+lettuce.
+
+
+Cranberry Salad Sweet and Sour
+
+  1 large package raspberry flavored gelatin (6 oz.)
+  1 cup boiling water
+  1 lb. can Ocean Spray Whole Cranberry Sauce
+  ½ cup orange juice
+  1 tablespoon grated orange rind
+  1 unpeeled apple (grated)
+  1 small grapefruit
+
+Dissolve gelatin in the boiling water. Add cranberry sauce; stir until
+completely mixed. Add the orange juice and grated rind. Chill till
+partially set. Grate the apple. Pare the grapefruit—remove all
+membrane—and cut into small segments. Fold apples and grapefruit
+sections into gelatin. Turn into oiled one quart mold. Chill. Serves 6
+to 8.
+
+
+Cranberry-Chicken Party Salad
+
+    [Illustration: {uncaptioned}]
+
+
+                             Chicken Layer
+
+  2 envelopes unflavored gelatine
+  ¼ cup cold water
+  2 cans (2½ cups) condensed cream of chicken soup
+  ¼ cup mayonnaise
+  1 tablespoon minced parsley
+
+Soften gelatine in water. Heat ¼ can soup; add gelatine and dissolve.
+Stir dissolved gelatine into remaining soup; cool. Fold in mayonnaise
+and parsley. Pour salad into a mold which has been rinsed with cold
+water; chill until firm.
+
+
+                            Cranberry Layer
+
+  1 lb. can Ocean Spray Jellied Cranberry Sauce
+  1 envelope unflavored gelatine
+  ¼ cup cold water
+
+Crush cranberry sauce with a fork. Soften gelatine in cold water; set in
+a pan of boiling water and stir until gelatine is dissolved. Mix
+gelatine and cranberry sauce; pour on top of firm chicken layer;
+continue to chill until cranberry layer is firm. Unmold; serve on
+greens. 6 servings.
+
+
+Cranberry Orange Salad
+
+  1 pkg. raspberry flavored gelatin
+  1 cup hot water
+  ½ cup cold water
+  1 14-oz. jar Ocean Spray Cranberry Orange Relish
+  ½ cup chopped walnuts
+
+Dissolve gelatin in 1 cup hot water; stir to dissolve. Add ½ cup water;
+chill in refrigerator until partially thickened. Fold in cranberry
+orange relish and chopped walnuts. Pour into large mold or individual
+smaller molds and chill until firm. Serves 4 to 6.
+
+
+
+
+                         CRANBERRY MAIN DISHES
+
+
+Hamburgers Delish
+
+    [Illustration: {uncaptioned}]
+
+  1 lb. ground chuck or hamburg
+  1 teaspoon onion salt
+  ⅓ cup Ocean Spray Cranberry Juice Cocktail
+
+Mix above ingredients lightly with a fork. Shape into 4-6 patties and
+broil or pan broil over medium heat until cooked to desired doneness.
+
+
+Cranberry Sausage Corn Cake
+
+  1 package corn muffin mix
+  12 pork sausage links
+  1 lb. can Ocean Spray Whole Cranberry Sauce
+
+Bake corn muffin mix in 8 x 8 x 2″ pan until golden brown according to
+directions on package. Fry sausages over low heat until brown and done.
+Heat cranberry sauce. Cut corn bread into rectangles 2 x 4″ and arrange
+on serving plates. Place 2 or 3 link sausages over each serving. Ladle
+hot cranberry sauce over top and serve immediately. Makes 6 servings.
+
+    [Illustration: {uncaptioned}]
+
+
+Cranburgers
+
+    [Illustration: {uncaptioned}]
+
+  ⅔ cup evaporated milk (undiluted)
+  2 slices white bread
+  2 tablespoons instant minced onion
+  1½ teaspoons salt
+  ¼ teaspoon pepper
+  1½ lbs. ground meat
+
+Pour evaporated milk over bread. Let stand to soften. Mix in onion,
+salt, pepper and ground beef. Form into 8 patties. Broil 6 minutes on
+one side. Turn and top with cranberry sauce or cranburger sauce and
+broil 6 more minutes. Serve. These may also be baked. Place in shallow
+pan and bake 15 minutes at 350°F. Turn, top with whole cranberry or
+cranburger sauce and bake 15 minutes.
+
+
+                            Cranburger Sauce
+
+  1 1-lb. can Ocean Spray Jellied Cranberry Sauce
+  5 tablespoons A-1 Sauce
+  1 tablespoon salad oil
+  1 tablespoon brown sugar
+
+Beat cranberry sauce in bowl with rotary beater until saucy. Beat in
+remaining ingredients.
+
+
+Chicken South Pacific
+
+    [Illustration: {uncaptioned}]
+
+  1 broiler chicken, cut in serving pieces
+  ¼ cup cooking oil
+  2 cups Ocean Spray Cranberry Juice Cocktail, divided
+  1 tablespoon cornstarch
+  1 tablespoon soy sauce
+  1 tablespoon vinegar
+  1 tablespoon sugar
+  ¼ cup blanched almonds
+  ¾ cup raisins
+  ¾ cup quick cooking rice
+  ¼ teaspoon salt
+  1 green pepper, sliced in rounds
+  1 medium onion, sliced in rounds
+
+Preheat fry pan containing cooking oil to 250°F. Place chicken in pan,
+meat side down, raise temperature to 350°F. Cook, uncovered, for 10
+minutes, turning so chicken is golden brown on all sides. Pour oil into
+container for reuse. Add 1 cup of the cranberry juice which has been
+mixed with cornstarch, soy sauce, vinegar and sugar to chicken in fry
+pan. Cook, stirring, until mixture is slightly thickened; then turn heat
+down to 250°F., cover, and simmer for 15 minutes. Add remaining
+cranberry juice, almonds, raisins, rice, salt, green pepper and onion to
+fry pan. Raise temperature to bring to a boil, then turn down to 250°F.
+and cook 10 more minutes with lid. Turn off heat and let chicken stand
+for 5 minutes before serving. Serves 4.
+
+
+Elegante Chicken
+
+    [Illustration: {uncaptioned}]
+
+  3 broiler-fryer chickens, cut in serving pieces
+  4 teaspoons salt, divided
+  ½ cup butter or margarine
+  1 cup Ocean Spray Cranberry Juice Cocktail
+  2 medium onions, sliced
+  2 tablespoons lemon juice
+  1 teaspoon ginger
+  2 medium green peppers, cut in strips
+  4 teaspoons cornstarch
+  ¼ cup water
+
+Sprinkle chicken with 3 teaspoons of the salt. In large skillet, brown
+chicken pieces in melted butter. Add cranberry juice cocktail. Add
+onion, lemon juice, ginger and remaining 1 teaspoon salt. Cover and
+simmer 30 minutes. Add green pepper; simmer 10 minutes longer. Blend
+cornstarch and water; stir into chicken mixture. Serve with hot cooked
+rice. Yield: 12 servings.
+
+
+Cranberry Apricot Ham Glaze
+
+  1 lb. can Ocean Spray Jellied Cranberry Sauce
+  ½ cup brown sugar
+  ½ cup drained canned apricots, sieved or 1 can strained apricot baby
+              food
+
+Beat cranberry sauce with beater until “saucy” smooth. Add brown sugar
+and sieved apricots. Spoon over ham the last half hour of baking or heat
+and pour over ham slice just before serving.
+
+
+Cranberry Ham Rolls
+
+  4 tablespoons butter or margarine
+  4 tablespoons onion, finely chopped
+  4 tablespoons chopped celery
+  2 cups rice, cooked
+  Salt, pepper
+  8 slices (⅛-inch slices) boned boiled ham
+  Cranberry Glaze
+
+Melt butter in small saucepan. Add onion and celery. Cook until soft.
+Remove from heat. Add rice and seasoning. Spread on each ham slice. Roll
+up. Fasten with toothpick. Place in greased shallow pan. Make Cranberry
+Glaze. Spoon over ham rolls. Bake 15 to 20 minutes at 350°F. Makes 8
+servings.
+
+_Cranberry Glaze_: Crush contents of a 1-pound can Ocean Spray Jellied
+Cranberry Sauce and add ½ cup brown sugar. Spoon over Ham Rolls before
+baking.
+
+
+Gourmet Ham
+
+    [Illustration: {uncaptioned}]
+
+  4 slices cooked ham (3″ rounds cut 1 inch thick)
+  Cooked asparagus spears
+  4 thick slices Ocean Spray Jellied Cranberry Sauce
+  4 thick slices cheddar cheese, halved
+  Salt and pepper to taste
+
+Place ham slices in flat casserole dish. Place 2 or 3 spears of hot
+cooked asparagus on top of each, then a slice of cranberry sauce, then
+cheese strips (in opposite direction so that cranberry sauce shows).
+Place under broiler for several minutes until cheese melts or bake in
+350°F. oven for 30 to 40 minutes. Serve immediately. Makes 4 servings.
+
+
+Cranberry Almond Chicken
+
+    [Illustration: {uncaptioned}]
+
+  1 frying chicken (about 3 lbs.) cut up
+  1 teaspoon salt
+  ¼ teaspoon pepper
+  1 teaspoon paprika
+  ⅓ cup butter
+  1 cup Ocean Spray Cranberry Juice Cocktail
+  ½ cup slivered almonds, toasted
+
+Combine salt, pepper and paprika. Rub into chicken until coated. Melt
+butter in frying pan. Sauté chicken pieces until golden brown on both
+sides. Cover frying pan, reduce heat and cook for 25 to 30 minutes, or
+until chicken is tender. Remove chicken to warm platter and keep hot in
+warm oven. Pour cranberry cocktail into frying pan, stir to loosen all
+browned particles. Cook over high heat until it is reduced by half. Pour
+over chicken. Sprinkle with toasted slivered almonds. Serve at once.
+
+
+Cranberry Chicken Curry
+
+    [Illustration: {uncaptioned}]
+
+  2 frying chickens (about 3 lbs. each) cut up
+  2 teaspoons salt
+  ½ teaspoon pepper
+  2 teaspoons paprika
+  ⅔ cup butter
+  2 cups Ocean Spray Cranberry Juice Cocktail
+  1 cup slivered almonds, toasted
+
+Combine salt, pepper and paprika. Rub into chicken until coated. Melt
+butter in frying pan. Sauté chicken pieces until golden brown on both
+sides. Cover frying pan, reduce heat and cook for 25 to 30 minutes, or
+until chicken is tender. Remove chicken to warm platter and keep hot in
+warm oven. Pour cranberry juice cocktail into frying pan, stir to
+loosen all browned particles. Cook over high heat until juice is reduced
+by half. Pour over chicken. Sprinkle with toasted slivered almonds.
+Serve at once on hot curried rice.
+
+
+                              Curried Rice
+
+  2¼ cups rice
+  ½ cup butter
+  2 teaspoons curry powder
+  1 teaspoon salt
+  4½ cups chicken broth
+
+In heavy pan cook rice in butter until golden brown, stirring as it
+cooks. Add curry powder, salt and chicken broth. Bring to boil and cook
+slowly until rice is tender and liquid absorbed—about 14 minutes. Makes
+8 servings.
+
+
+Chicken ’n Cheese Shortcake
+
+    [Illustration: {uncaptioned}]
+
+  12 (3-inch) squares cornbread, split in half, shortcake fashion
+  4 cups cooked chicken or turkey meat
+  4 cups shredded sharp cheese (about 1 lb.)
+  2 (1 lb.) cans Ocean Spray Whole Cranberry Sauce, heated
+
+Place buttered cornbread squares (split) on baking sheet. Distribute
+chicken pieces over cornbread squares. Cover with shredded cheese. Broil
+4 inches from heat source until cheese melts or bake ½ hour at 350°F.
+Stack two squares high, shortcake fashion, on serving plate and top with
+_hot_ cranberry sauce. Makes 12 servings.
+
+
+
+
+                  CRANBERRY BREADS, CAKES AND COOKIES
+
+
+Cranberry Nut Bread
+
+    [Illustration: {uncaptioned}]
+
+  2 cups sifted all-purpose flour
+  ¾ cup granulated sugar
+  3 teaspoons baking powder
+  1 teaspoon salt
+  ½ teaspoon baking soda
+  1 teaspoon cinnamon
+  1 cup chopped walnuts
+  1 egg
+  1 cup Ocean Spray Whole Cranberry Sauce, drained
+  2 tablespoons melted shortening
+
+Heat oven to 350°F. Sift together onto waxed paper the flour, sugar,
+baking powder, salt, soda and cinnamon. Add walnuts. In mixing bowl,
+beat egg; add cranberry sauce and shortening. Add dry ingredients; stir
+until just blended. Pour into greased 9 x 5 x 3″ loaf pan. Bake in
+350°F. oven 45 minutes. Cool on rack.
+
+Note: _1 teaspoon grated lemon rind may also be added. Use remaining ½
+cup cranberry sauce to blend with 1 pkg. cream cheese. Use as a spread
+for tea sandwiches._
+
+
+Cranberry Glazed Rolls
+
+    [Illustration: {uncaptioned}]
+
+  ¼ cup chopped nuts
+  ½ cup Ocean Spray Jellied Cranberry Sauce
+  ¼ cup brown sugar
+  6 to 8 brown ’n serve rolls
+
+Set oven at 400°F. Grease muffin pans or custard cups. Sprinkle a few
+chopped nuts into each. Combine cranberry sauce that has been crushed
+with a fork and brown sugar. Put a tablespoon of the mixture in each
+muffin cup. Then turn brown ’n serve roll upside down and press into
+each muffin cup. Bake at 400°F. for 12 to 15 minutes. Let cool for 4 to
+5 minutes. Invert pans and gently remove rolls.
+
+
+Cranberry Relish Ring
+
+    [Illustration: {uncaptioned}]
+
+  1 package hot roll mix
+  Melted butter or margarine
+  1 cup Ocean Spray Cranberry Orange Relish
+  4 tablespoons brown sugar
+  ½ cup chopped dates or raisins
+  1 tablespoon flour
+
+Prepare roll mix following package directions; let rise until doubled in
+bulk. Knead on floured board. Roll out to oblong about 14 x 12 x ¼″.
+Brush lightly with melted butter or margarine. Combine remaining
+ingredients. Spread over dough. Roll up lengthwise. Place in circle,
+seam side down, on well greased baking sheet. Snip into 1-inch slices
+cutting almost through with scissors. Turn each section over on its
+side. Cover and let rise until doubled in bulk. Bake in moderate oven
+(350°F.) about 30 minutes. Spread with Almond flavored glaze, if
+desired.
+
+_Almond Glaze_: Blend together ¼ cup milk, ½ to 1 teaspoon Almond
+extract and 2 cups sifted confectioners’ sugar until smooth.
+
+
+Cranberry Tea Biscuits
+
+  2 cups sifted all-purpose flour
+  3 teaspoons baking powder
+  ¼ teaspoon baking soda
+  1 teaspoon salt
+  3 tablespoons shortening
+  1 egg
+  1 cup Ocean Spray Jellied Cranberry Sauce, crushed
+  ¼ cup soured cream
+  Grated cheese
+
+Sift dry ingredients together, and cut in shortening. Beat egg until
+creamy, add cranberry sauce and soured cream, and add to first mixture.
+Roll out on floured board and cut into square biscuits. Place on baking
+sheet and sprinkle with grated cheese. Bake 15 to 20 minutes at 400°F.
+
+
+Spicy Cranberry Muffins
+
+    [Illustration: {uncaptioned}]
+
+  1 cup Ocean Spray Cranberry Orange Relish
+  ¼ cup brown sugar
+  1 tablespoon flour
+  ½ cup chopped pecans
+  2 cups packaged biscuit mix
+  3 tablespoons sugar
+  1 teaspoon cinnamon
+  ¼ teaspoon nutmeg
+  1 egg
+  ¾ cup milk
+
+_Topping_: Combine cranberry orange relish, brown sugar, flour and
+pecans. Spoon 1 tablespoon of mixture into each of 12 greased muffin pan
+cups.
+
+_Muffin_: Stir together biscuit mix, sugar, cinnamon and nutmeg. Stir
+together egg and milk. Add to dry ingredients stirring just to moisten.
+Fill muffin cups ⅔ full. Bake in hot oven (400°F.) 15 minutes. Remove
+from oven and invert pan immediately. Makes 12 muffins.
+
+
+Cranberry Igloos
+
+    [Illustration: {uncaptioned}]
+
+  1 1-lb. can Ocean Spray Jellied Cranberry Sauce
+  1 package of 6 sponge shells
+  1 pint vanilla ice cream
+  4 egg whites
+  ¼ teaspoon salt
+  ¼ cup brown sugar
+  ¼ teaspoon vanilla
+  ½ cup chopped nuts or coconut
+
+Cut cranberry sauce into 6 slices and place one slice on each sponge
+shell. Top each cranberry sauce slice with a scoop of vanilla ice cream.
+Place in freezer. Before serving, beat egg whites with salt until foamy.
+Add brown sugar gradually beating until mixture stands in rounded peaks.
+Add vanilla and fold in chopped nuts or coconut. Place cranberry igloos
+on a cooky sheet and cover completely with meringue. Bake in a 450°F.
+oven for 5 minutes. Serve immediately. Makes 6 servings.
+
+
+Autumn Spice Cakes
+
+    [Illustration: {uncaptioned}]
+
+  1 package spice cake mix or gingerbread mix
+  Cream cheese (about 3 packages, 9 ounces)
+  1 teaspoon grated orange rind
+  1 lb. can Ocean Spray Whole Cranberry Sauce
+
+Make spice cup cakes according to directions on package. When baked and
+cool, frost with softened cream cheese (softened and creamed with top
+milk or cream). Add grated orange rind to whole cranberry sauce. Spoon
+cranberry sauce over spice cup cakes just before serving.
+
+
+Inexpensive Cranberry Lemon Cake
+
+  ¼ cup shortening
+  1 cup sugar
+  1 egg
+  2 cups sifted all-purpose flour
+  2 teaspoons baking powder
+  ¼ teaspoon salt
+  ¾ cup milk
+  1 teaspoon lemon extract
+
+Cream shortening and sugar until light and fluffy. Beat egg and add to
+creamed mixture. Mix and sift the dry ingredients and add alternatively
+with the milk to the first mixture. Add flavoring. Pour into greased
+pan, 8 x 8 x 2″, and spread the following topping evenly and lightly
+over the top of the batter.
+
+
+                           Cranberry Topping
+
+  3 tablespoons sugar
+  1 teaspoon grated lemon rind
+  ¼ teaspoon cinnamon
+  Dash nutmeg
+  ⅓ cup walnut meats, broken
+  ⅔ cup Ocean Spray Jellied Cranberry Sauce, diced
+
+Mix sugar and lemon rind well. Add spices and walnut meats. Add
+cranberry sauce last, just before spreading. Bake in a moderate oven
+350°F. for 50 minutes, or until cake is done.
+
+
+Cranberry Orange Spice Cake
+
+    [Illustration: {uncaptioned}]
+
+  ½ cup shortening
+  1 cup sugar
+  1 egg, beaten
+  1 cup raisins
+  ½ cup nut meats
+  1¼ cups sifted all-purpose flour
+  ¼ teaspoon salt
+  1 teaspoon soda
+  1 teaspoon baking powder
+  1 teaspoon cinnamon
+  ½ teaspoon cloves
+  1 14-oz. jar Ocean Spray Cranberry Orange Relish
+
+Cream shortening and sugar, add egg. Stir in raisins and nuts. Combine
+dry ingredients and sift; add to raisin mixture. Stir in cranberry
+orange relish. Bake at 350°F. for about 1 hour in greased tube pan, or
+in 2 greased 8″ layer cake pans for 30 to 40 minutes. Recipe will make
+20 to 24 cupcakes.
+
+
+Cranberry Frosty Pie
+
+    [Illustration: {uncaptioned}]
+
+  1 8″ baked pie shell, cooled
+  1½ cups Cranberry Orange Relish
+  1 pint softened vanilla ice cream
+
+Fold cranberry orange relish into softened ice cream. Pour into pie
+shell and freeze until firm. Decorate with whipped cream and fresh
+cranberries.
+
+_Cranberry Orange Relish_: Put through coarse blade of food chopper 4
+cups (1 lb.) fresh uncooked cranberries and 2 oranges (seeds removed)
+including rind. Stir in 2 cups sugar and chill. Makes about 2 pints.
+Serve remaining relish with meat or poultry for a delightful salad.
+
+
+Cranberry Chews
+
+  2 eggs
+  ¾ cup sugar
+  1 tablespoon lemon juice
+  ¼ teaspoon ground nutmeg
+  1½ cups packaged biscuit mix
+  1 8-oz. can (1 cup) Ocean Spray Jellied Cranberry Sauce, chilled and
+              cut in ½ inch cubes
+  1 cup chopped pecans
+  Sifted confectioners’ sugar
+
+Beat together eggs, sugar, lemon juice, and nutmeg till light and
+fluffy. Stir in biscuit mix. Gently fold cranberry cubes into batter
+along with pecans. Spread in greased and floured 13 x 9 x 2″ baking pan.
+Bake in 350° oven for 20 to 25 minutes. Sprinkle with sifted
+confectioners’ sugar. Cut into bars.
+
+
+Cranberry Bars
+
+    [Illustration: {uncaptioned}]
+
+  2½ cups sifted all-purpose flour
+  ¼ teaspoon salt
+  ½ cup butter or margarine
+  ½ cup sugar
+  ½ cup firmly packed brown sugar
+  2 eggs
+  ½ teaspoon vanilla extract
+  14-oz. jar Ocean Spray Cranberry Orange Relish
+
+Sift flour and salt. Cream butter in mixing bowl. Gradually add sugars;
+continue beating until light and fluffy. Blend in eggs and vanilla. Add
+dry ingredients and mix well. Chill. Roll out dough, half at a time, on
+floured surface to a 16 x 9″ rectangle. Cut into three 16 x 3″ strips.
+Spread cranberry orange relish filling down center of each strip. Fold
+sides of dough over filling using spatula to lift sides, so they just
+meet. Press together lightly. Cut into 2″ bars. Place seam side down on
+ungreased cookie sheets. Repeat with remaining dough. Bake at 375°F. for
+12 to 15 minutes, until lightly brown.
+
+
+Cranberry Cheese Frosting for Spice Cakes
+
+  3-oz. package cream cheese
+  4 tablespoons Ocean Spray Whole Cranberry Sauce
+  ⅛ teaspoon salt
+  1 lb. sifted confectioners’ sugar
+
+Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar,
+beating until creamy. Excellent frosting for spice cake.
+
+
+Cranberry Fluff Frosting
+
+  6 tablespoons butter or margarine
+  2 teaspoons grated orange rind
+  ¼ teaspoon salt
+  1 lb. sifted confectioners’ sugar
+  5 tablespoons Ocean Spray Cranberry Juice Cocktail
+
+Cream butter. Add orange rind and salt. Add sugar alternately with
+cranberry cocktail. Beat until light and fluffy.
+
+
+Cranberry Cream Topping
+
+  1 cup heavy cream
+  1 tablespoon lemon juice
+  ¼ cup confectioners’ sugar, sifted
+  1 cup Ocean Spray Jellied Cranberry Sauce, crushed with a fork
+
+Whip heavy cream until stiff. Fold in lemon juice. Lightly fold in
+crushed cranberry sauce and confectioners’ sugar. Serve as topping for
+hot gingerbread.
+
+
+Quick Cranberry Frosting
+
+  1 cup Ocean Spray Jellied Cranberry Sauce
+  1 egg white
+  ⅛ teaspoon salt
+  1 teaspoon almond extract
+  2 teaspoons lemon juice
+
+Combine ingredients and beat with rotary beater or electric mixer until
+frosting stands in peaks. Pile atop angel or sponge cake and serve.
+
+
+Cranberry Frosting
+
+    [Illustration: {uncaptioned}]
+
+  1 cup Ocean Spray Jellied Cranberry Sauce, beaten until smooth
+  ½ cup brown sugar
+  ¼ cup water
+  1 egg white
+
+Combine cranberry sauce, brown sugar and water. Bring slowly to a boil
+and let cook for two minutes. Place unbeaten egg white in small deep
+bowl of electric mixer. When cranberry syrup has cooked for two minutes,
+pour slowly onto egg white and beat with mixer turned to medium speed.
+As air is beaten into this frosting, the frosting will expand 3 to 4
+times in volume. Beat with mixer turned to medium-fast speed until
+frosting will stand in peaks ... 8 to 10 minutes.
+
+A fluffy pink frosting for spice or chocolate cake.
+
+
+
+
+                           CRANBERRY DESSERTS
+
+
+    [Illustration: {uncaptioned}]
+
+
+Cranberry Cheese Pie
+
+
+                        9″ Graham Cracker Crust
+
+  1¼ cups graham cracker crumbs
+  3 tablespoons sugar
+  6 tablespoons butter or margarine, melted
+
+Combine crumbs and sugar in medium sized bowl. Stir in melted butter
+until thoroughly blended. Pack mixture firmly into 9-inch pie pan and
+press firmly to bottom and sides. Bake in 350°F. oven 8 minutes. Cool.
+
+
+                                Filling
+
+  1½ 8-oz. pkgs. cream cheese
+  2 eggs
+  ½ cup sugar
+  ½ teaspoon vanilla
+  1 pint sour cream
+  Cranberry Topping
+
+Let cream cheese soften at room temperature. Beat until smooth. Add eggs
+and beat well. Gradually mix in sugar and vanilla. Beat until light and
+fluffy. Fold in sour cream. Pour into cooled graham cracker crust. Bake
+at 375°F. for 30 to 35 minutes or until center is firm. Cool. Just
+before serving spoon cranberry topping over pie.
+
+
+                           Cranberry Topping
+
+  1 tablespoon cornstarch
+  3 tablespoons sugar
+  ½ teaspoon grated orange rind or vanilla
+  1 lb. can Ocean Spray Whole Cranberry Sauce
+
+Stir cornstarch, sugar, grated orange rind or vanilla and whole
+cranberry sauce together in saucepan. Cook slowly, stirring constantly,
+until mixture thickens (about 5 minutes). Cool. Spoon over Cheese Pie
+just before serving.
+
+
+Cranberry Crunch
+
+    [Illustration: {uncaptioned}]
+
+  1 cup uncooked rolled oats
+  ½ cup all-purpose flour
+  1 cup brown sugar
+  ⅓ cup butter
+  1 lb. can Ocean Spray Cranberry Sauce (Jellied or Whole)
+  1 quart vanilla ice cream
+
+Heat oven to 350°F. Mix oats, flour and brown sugar. Cut in butter until
+crumbly. Place half of this mixture in an 8 x 8″ greased cake dish.
+Cover with cranberry sauce. Top with balance of mixture. Bake 45 minutes
+at 350°F. Serve hot in squares topped with scoops of vanilla ice cream.
+Serves 6 to 8.
+
+
+Cranberry Prune Whip
+
+  1 cup cooked prunes
+  1 cup Ocean Spray Jellied Cranberry Sauce
+  Dash salt
+  2 egg whites
+  ¼ cup chopped nut meats
+
+Pit prunes. Press prunes and cranberry sauce through sieve. Add salt.
+Beat egg whites stiff. Beat fruit mixture into egg whites a small
+portion at a time. Mixture will increase in volume with beating. Fold
+nut meats into whip. Chill. Serve soon after preparation with custard
+made from leftover egg yolks. Serves 4.
+
+
+Cranberry Bavarian Cream
+
+    [Illustration: {uncaptioned}]
+
+  1 pint Ocean Spray Cranberry Juice Cocktail
+  1 package lemon gelatin
+  ¼ cup sugar
+  Dash salt
+  1 cup heavy cream, whipped
+
+Heat cranberry cocktail to boiling point. Dissolve lemon gelatin, sugar
+and salt in the hot cocktail. Chill mixture until syrupy, stirring
+frequently. Fold whipped cream into the mixture and pour into a
+well-oiled 1-quart mold. Chill 4 hours, and unmold the Bavarian on a
+serving dish. Cranberry Bavarian can also be chilled in a large dessert
+dish and then spooned into individual serving dishes. It is especially
+nice garnished with whipped cream or coconut and served with crisp
+cookies.
+
+
+Winter Shortcake
+
+  1 cup canned crushed pineapple (9-oz. can)
+  1 cup Ocean Spray Whole Cranberry Sauce
+  1 cup finely chopped or shredded red-skinned apple (1 medium to large
+              apple)
+
+Combine ingredients and let stand at room temperature ½ to 1 hour before
+serving. Make fruit shortcakes (individual). Split biscuits while piping
+hot and serve shortcake style with the fruit mixture. Serves 6.
+
+
+Cranberry Rice Dessert
+
+    [Illustration: {uncaptioned}]
+
+  1 cup cooked rice
+  1 can (1-lb.) Ocean Spray Whole Cranberry Sauce, drained
+  ½ cup heavy cream, whipped
+  1 dozen diced marshmallows
+
+Combine rice and whole cranberry sauce. Fold in whipped cream and diced
+marshmallows. Spoon into individual sherbet dishes. Makes 4 servings.
+
+
+Cranberry Coeur A La Creme
+
+  1 pint cottage cheese, sieved
+  1 cup commercial soured cream
+  ⅛ teaspoon salt
+  1 envelope unflavored gelatine
+  ¼ cup milk
+  1 (1-lb.) can Ocean Spray Whole Cranberry Sauce, chilled
+
+Put cottage cheese through sieve. Add to soured cream, add salt. Beat
+until smooth. Sprinkle gelatine over milk (to soften) in Pyrex cup.
+Place cup in pan of hot water until gelatine dissolves. Blend into
+cottage cheese mixture. Rinse small bowl (about 1 pint capacity) with
+cold water. Pour mixture into bowl. Chill until firm. Unmold when ready
+to serve. Top with a spoonful of cranberry sauce. Serve remaining sauce
+in bowl to spoon over wedges.
+
+
+Tropical Sherbet
+
+    [Illustration: {uncaptioned}]
+
+  1 (3-oz.) package raspberry flavored gelatin
+  ½ cup hot water
+  ¼ cup lemon juice
+  1 pint soured cream
+  2 egg whites, beaten ’til stiff
+  1 cup Ocean Spray Cranberry Orange Relish
+  1 tablespoon crystallized ginger, chopped
+
+Put large bowl and beater into refrigerator to chill. Dissolve gelatin
+in hot water; add lemon juice and soured cream. Pour into refrigerator
+tray and freeze to mushy stage. Remove gelatin mixture and beat until
+light and fluffy. Fold in beaten egg whites, cranberry relish and
+crystallized ginger. Return to trays and freeze. Serve with chicken or
+pork or as a light dessert.
+
+
+Cranberry Orange Sherbet
+
+    [Illustration: {uncaptioned}]
+
+  1 large orange
+  1 tablespoon lemon juice
+  1 3-oz. package orange flavored gelatin
+  1 pint vanilla ice cream
+  1 14-oz. jar Ocean Spray Cranberry Orange Relish
+
+Peel and dice orange, reserving juice. Combine orange juice, lemon juice
+and enough water to make 1 cup. Heat to boiling point. Pour over gelatin
+and stir to dissolve. Add to ice cream, mix till well blended. Chill in
+freezer until the consistency of egg white. Fold in diced orange and
+cranberry orange relish. Pour into refrigerator tray and freeze.
+
+
+
+
+                          CRANBERRY BEVERAGES
+
+
+Cranberry Appe-teaser
+
+    [Illustration: {uncaptioned}]
+
+  2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail
+  2 cups orange juice
+  4 thin slices of lemon
+  1 tablespoon sugar
+  ¼ teaspoon cinnamon
+  Dash nutmeg
+
+Mix all ingredients in saucepan. Simmer slowly for 10 minutes. Remove
+lemon slices. Serve hot with orange garnish. Makes 1 quart. Serve cold:
+Simmer lemon, sugar, spices with 1 cup of the cranberry juice. Add
+remaining fruit juices. Chill. Serve over ice mold or cubes.
+
+
+Cranberry Iced Tea
+
+In large pitchers mix together equal portions of chilled Ocean Spray
+Cranberry Juice Cocktail and cold tea. Pour over ice cubes in tall
+glasses to serve.
+
+
+The Cape Codder
+
+  2 jiggers Ocean Spray Cranberry Juice Cocktail
+  1 jigger vodka (rum, if you prefer)
+
+Serve over the rocks or tall with soda. A splash of lime or lemon
+optional.
+
+
+Cranberry Fruit Punch
+
+  1 quart Ocean Spray Cranberry Juice Cocktail
+  1 pint orange juice
+  ¾ cup lemon juice
+  1 cup pineapple juice
+  ½ cup sugar
+  1 to 2 cups water
+
+Stir thoroughly and serve over crushed ice or ice cubes. Makes 8 to 12
+servings.
+
+
+Cranberry Rum Punch
+
+    [Illustration: {uncaptioned}]
+
+  1¼ cups tea (made with 1 teaspoon instant tea)
+  2 cups Ocean Spray Cranberry Juice Cocktail
+  ¼ cup orange juice
+  1 tablespoon lemon juice
+  2 tablespoons sugar
+  dash cinnamon
+  dash allspice
+  dash nutmeg
+  2 ounces Bacardi rum
+
+Combine all ingredients and mix well. Serve over ice cubes. Makes 4
+servings.
+
+
+Hot Buttered Punch
+
+    [Illustration: {uncaptioned}]
+
+  ¾ cup brown sugar, firmly packed
+  1 cup water
+  ¼ teaspoon salt
+  ¼ teaspoon nutmeg
+  ½ teaspoon cinnamon
+  ½ teaspoon allspice
+  ¾ teaspoon cloves
+  2 1-lb. cans Ocean Spray Jellied Cranberry Sauce
+  3 cups water
+  1 quart pineapple juice
+  Cinnamon sticks
+  Butter or margarine
+
+Bring to a boil sugar, water, salt, spices. Beat cranberry sauce with
+beater until “saucy.” Add water and beat until smooth. Add cranberry
+liquid and pineapple juice to hot spiced syrup and simmer about 5
+minutes. Keep steaming hot over hot water. To serve: ladle punch into
+mugs. Add dots of butter or margarine. Serve with cinnamon stick
+stirrers. Yield: 2½ quarts.
+
+
+Cranberry Tickle
+
+(Yogurt gives this drink the tickle)
+
+  2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled
+  1 cup yogurt
+  2 eggs
+  ½ cup granulated sugar
+  ½ teaspoon ground nutmeg
+
+Combine all ingredients in a blender, whirl at top speed for 30 seconds.
+Serve immediately in tall glasses. Suggested garnish: sprinkle of
+nutmeg. Serves 4.
+
+
+Holiday Punch
+
+  1 quart Ocean Spray Cranberry Juice Cocktail
+  1 pint lime sherbet
+
+Chill cranberry juice cocktail in refrigerator until serving time. Pour
+into punch bowl. Float small lime sherbet scoops on top of the cranberry
+juice. To serve, ladle juice and 1 scoop sherbet into each punch cup.
+Makes 10-12 servings.
+
+
+Pink Cooler
+
+    [Illustration: {uncaptioned}]
+
+  3 ounces of white Muscatel
+  3 ounces of Ocean Spray Cranberry Juice Cocktail
+
+Pour over ice cubes in a tall glass, stir, serve.
+
+
+Cranberry Collins
+
+  2 oz. Ocean Spray Cranberry Juice Cocktail
+  1 oz. lemon juice
+  1 heaping teaspoon powdered sugar
+  2 oz. Vodka
+
+Shake with plenty of ice and pour unstrained into Collins glass. Fill
+with sparkling water, stir and serve.
+
+
+Three Fruit Punch
+
+(For those who like a ‘float’ of ice cream)
+
+    [Illustration: {uncaptioned}]
+
+  4 cups (1 quart) Ocean Spray Cranberry Juice Cocktail, chilled
+  ⅔ cup pineapple juice, chilled
+  ⅔ cup apple juice, chilled
+  2 cups (1 pint) vanilla ice cream
+
+Combine cranberry juice cocktail, pineapple juice and apple juice. Pour
+into tall glasses and top with scoops of vanilla ice cream. Serves 4.
+
+
+Frozen Fire
+
+(A firecracker red drink for those special holidays)
+
+  8 cups (2 quarts) Ocean Spray Cranberry Juice Cocktail, chilled
+  2 cups (1 pint) raspberry sherbet
+  3 cups raspberry soda, chilled
+
+Combine cranberry juice cocktail and raspberry sherbet and beat together
+until smooth and well blended. Add raspberry soda. Serve at once in tall
+glasses. Suggested garnish: pineapple spears. Serves 12.
+
+
+Cranberry Sangria
+
+    [Illustration: {uncaptioned}]
+
+  6 quarts Ocean Spray Cranberry Juice Cocktail, chilled
+  1 cup honey
+  1½ teaspoons almond extract
+  Ice cubes
+  Lemon, orange and lime slices, halved
+  Chilled club soda
+
+Combine cranberry juice cocktail, honey and almond. Chill. When ready to
+serve, pour 1 cup (8 ounces) into a tall glass. Add 2 or 3 ice cubes,
+half slices of lemon, orange and lime and a splash of club soda. Serves
+24.
+
+
+Cranberry-Apple Twirl
+
+(Whirl a twirl)
+
+  2 cups (1 pint) Ocean Spray Cranapple
+  2 cups (1 pint) lemon sherbet, softened
+
+Combine ingredients in a blender and whirl at top speed for 30 seconds.
+Pour into tall glasses and serve at once. Suggested garnish: ground
+cinnamon. Serves 4.
+
+
+Cranberry Apple Soda
+
+  2 cups Ocean Spray Cranapple, chilled
+  ½ cup applesauce
+  1 cup orange juice, chilled
+  4 scoops vanilla ice cream
+
+Mix cranapple, applesauce and orange juice. Pour into 4 glasses and top
+each glass with a scoop of vanilla ice cream. Serve with straws. Serves
+4.
+
+
+Hot Mulled Cranberry Punch
+
+    [Illustration: {uncaptioned}]
+
+  1 quart Ocean Spray Cranberry Juice Cocktail
+  1 can (6 ounces) frozen concentrated pink lemonade
+  1 cup grape juice
+  1½ cups water
+  2 cinnamon sticks
+  10 whole cloves
+  Lemon slices
+
+Combine all ingredients in a saucepan. Bring to a boil, lower heat and
+simmer 10 minutes. Remove spices and serve at once garnished with lemon
+slices. Serves 8.
+
+
+Ranchhouse Punch
+
+  6 quarts Ocean Spray Cranberry Juice Cocktail, chilled
+  2 cups (1 pint) strawberry soda syrup
+  Crushed ice
+  Chilled lemon-lime soda
+  Pineapple chunks
+
+Mix cranberry juice cocktail and syrup. Chill. Pour 1 cup (8 ounces) of
+the mixture into a tall glass. Add crushed ice and fill to the top with
+7-Up. Add pineapple chunks. Serve with straws.
+
+
+Cranberry Cola
+
+(New cola combo)
+
+    [Illustration: {uncaptioned}]
+
+  2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled
+  2 cups cola beverage, chilled
+  Juice of 1 small lemon
+
+Combine all ingredients and stir to blend. Pour into tall glasses. Serve
+with ice cubes. Serves 4.
+
+
+Hobgoblin Grog
+
+(No tricks to this treat)
+
+  6 cups (1½ quarts) Ocean Spray Crangrape
+  2 cups Ocean Spray Indian River grapefruit juice
+  1 lemon, cut into thin slices
+
+Combine all ingredients and heat to the boiling point. Remove lemon
+slices and pour mixture into mugs. Serve hot. Serves 8.
+
+
+Cranapple Bounce
+
+(Soak bananas in lemon juice after peeling, to hold the color)
+
+    [Illustration: {uncaptioned}]
+
+  6 cups (1½ quarts) Ocean Spray Cranapple, chilled
+  Juice of 2 limes
+  2 tablespoons granulated sugar
+  2 very ripe bananas
+  1 tablespoon rum flavoring
+
+Combine cranapple, lime juice and sugar. Sieve bananas, and stir into
+cranapple mixture until sugar is dissolved. (Or combine cranapple, lime
+juice, sugar and bananas and whirl in a blender.) Blend in rum
+flavoring. Place ice cubes in a bowl; add cranapple mixture. Stir well.
+Serve in tall glasses. Suggested garnish: sliced bananas and mint
+sprigs. Serves 8.
+
+
+Cran-Grapefruit Tonic
+
+(Serve in your longest, tallest, thinnest glasses)
+
+  2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled
+  2 cups Ocean Spray Indian River grapefruit juice, chilled
+  2 cups tonic water, chilled
+
+Combine cranberry juice cocktail with grapefruit juice. Stir in tonic
+water. Pour into tall glasses; add ice cubes. Serve at once. Serves 6.
+
+
+Spicy Cranberry Glow
+
+(Spiced apple rings for gourmets)
+
+    [Illustration: {uncaptioned}]
+
+  4 cups (1 quart) Ocean Spray Cranberry juice Cocktail
+  ⅓ cup granulated sugar
+  Juice of 1 lemon
+  3 whole cloves
+  2 cinnamon sticks
+  2 teaspoons brandy extract or ½ cup brandy
+
+Combine all ingredients and bring to a boil; lower heat and simmer 5
+minutes. Remove spices and serve hot in large mugs. Suggested garnish:
+spiced apple rings. Serves 4.
+
+
+Crangrape Mixer
+
+(A sparkling cooler)
+
+  2 cups (1 pint) Ocean Spray Crangrape, chilled
+  4 teaspoons instant unsweetened tea, lemon flavor
+  2 cups (1 pint) ginger ale, chilled
+
+Combine crangrape and tea and stir until dissolved. Stir in ginger ale.
+Pour into tall glasses. Add ice cubes. Serves 4.
+
+    [Illustration: {uncaptioned}]
+
+    [Illustration: Ocean Spray]
+
+
+
+
+                          Transcriber’s Notes
+
+
+—Silently corrected a few typos.
+
+—Retained publication information from the printed edition: this eBook
+  is public-domain in the country of publication.
+
+—In the text versions only, text in italics is delimited by
+  _underscores_.
+
+
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+<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of All-Time Favorite Cranberry Recipes, by Anonymous</p>
+<div style='display:block; margin:1em 0'>
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world at no cost and with almost no restrictions
+whatsoever. You may copy it, give it away or re-use it under the terms
+of the Project Gutenberg License included with this eBook or online
+at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you
+are not located in the United States, you will have to check the laws of the
+country where you are located before using this eBook.
+</div>
+
+<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: All-Time Favorite Cranberry Recipes</p>
+  <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Anonymous</p>
+<p style='display:block; text-indent:0; margin:1em 0'>Release Date: November 2, 2021 [eBook #66654]</p>
+<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p>
+  <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</p>
+<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK ALL-TIME FAVORITE CRANBERRY RECIPES ***</div>
+<div id="cover" class="img">
+<img id="coverpage" src="images/cover.jpg" alt="All-Time Favorite Cranberry Recipes" width="500" height="751" />
+</div>
+<div class="box">
+<h1>All-Time Favorite
+<br /><span class="smaller"><span class="rubric">CRANBERRY RECIPES</span></span></h1>
+</div>
+<div class="pb" id="Page_1">1</div>
+<p class="center">CRANBERRIES
+<br />the Year &rsquo;Round Berries with the Bounce</p>
+<div class="img">
+<img src="images/p02.jpg" alt="{uncaptioned}" width="330" height="175" />
+</div>
+<h2><span class="small">The Beginning of the Berries</span></h2>
+<p>Cranberries are truly North American berries. Before Columbus came to
+the new world, the tangy wild cranberries had an important place in
+everyday life here. Indian squaws used cranberries to brighten up food.</p>
+<p>The Wampanoag Indians of Cape Cod area treated wounds from
+poisoned arrows with a cranberry dressing. Squaws made their rugs and
+blankets colorful with the red cranberry juice.</p>
+<p>Pilgrim women learned of this wild berry from the friendly Indians.
+They soon began to create their own ways of fixing cranberries for
+their tables. They made cranberry sauces, bubbling tarts and nogs.</p>
+<div class="img">
+<img src="images/p02a.jpg" alt="IT&rsquo;S BEAUTIFUL, DEAR" width="296" height="142" />
+</div>
+<h2><span class="small">The Naming of the Berries</span></h2>
+<p>Cranberries were called different names by different Indians: &ldquo;Sassamanesh&rdquo;
+by eastern Indians and &ldquo;Atoqua&rdquo; by the Algonquians in Wisconsin.
+In New Jersey, where cranberries were the symbol of peace,
+&ldquo;Pakimintzen&rdquo; meant cranberry eater.</p>
+<div class="pb" id="Page_2">2</div>
+<p>The word &ldquo;cranberry&rdquo; was a contraction of crane berry, an early
+name given to the berries because their pale pink blossoms resembled the
+head of a crane. Cranes were seen in the lowlands, enjoying the berries.</p>
+<div class="img">
+<img src="images/p03.jpg" alt="PAKIMINTZEN&mdash;HEAP GOOD" width="214" height="143" />
+</div>
+<h2><span class="small">The Taming of the Berries</span></h2>
+<p>Cultivation of cranberries began in Massachusetts nearly 200 years after
+the landing of the Pilgrims. In 1816 Henry Hall of Dennis, Cape Cod,
+noticed that cranberries seemed to grow larger and juicier where sand
+from the dunes blew over the vines. Cultivation today came from this
+simple observation made more than 150 years ago.</p>
+<p>Cranberries grow on peat soil that has been covered with a three
+inch layer of sand. Cuttings or branches from existing cranberry vines are
+planted deep enough to take root in the peat soil beneath the sand. The
+vines, planted about six inches apart, gradually spread over the ground
+forming a thick green carpet. The vines are weeded in the spring, pruned
+in the fall, fertilized and resanded every three or four years. Vines are
+protected from frost by flooding and irrigated in time of drought.</p>
+<div class="img">
+<img src="images/p03a.jpg" alt="{uncaptioned}" width="277" height="119" />
+</div>
+<div class="pb" id="Page_3">3</div>
+<p>Birds are needed to control the insects. Bees pollinate the blossoms.</p>
+<p>Cranberries were first picked by hand then by wooden fingered
+scoops which combed the berries from the vines. Since World War II,
+the scoops have been replaced by mechanical pickers which complete
+the harvest faster and cut down risk of frost damage.</p>
+<div class="img">
+<img src="images/p03c.jpg" alt="{uncaptioned}" width="313" height="115" />
+</div>
+<h2><span class="small">The Testing of the Berries</span></h2>
+<p>Every cranberry delivered to a receiving station must measure up to the
+highest standards of quality before it can travel under the Ocean Spray
+label. After passing through a machine which blows out the chaff, a
+cranberry must demonstrate that it’s got bounce. Bounce? That&rsquo;s right.
+You wonder why? It&rsquo;s this simple&mdash;a good firm berry will bounce. A
+soft berry won&rsquo;t. Mechanical separators give each berry seven chances
+to bounce over four-inch wooden barriers. Berries that don&rsquo;t have the
+necessary bounce are discarded. Only the lively ones go on to the screening
+room where canvas belts carry them between rows of sharp-eyed
+women who pick out any not up to Ocean Spray&rsquo;s standards of appearance.</p>
+<p>After proving themselves worthy of the Ocean Spray label, cranberries
+for the fresh market go to packaging machines. Those for ready-to-serve
+products go either to wash tanks for immediate processing or to
+freezers which hold them until they&rsquo;re needed.</p>
+<p>Ocean Spray Cranberries, Inc. is a national cooperative with grower-members
+in five cranberry-growing states: Massachusetts, New Jersey,
+Wisconsin, Washington and Oregon. They produce an annual harvest
+of over 200 million pounds of cranberries.</p>
+<div class="img">
+<img src="images/p03d.jpg" alt="{uncaptioned}" width="188" height="65" />
+</div>
+<div class="pb" id="Page_4">4</div>
+<h2 id="toc" class="center">Contents</h2>
+<dl class="toc">
+<dt><a href="#c1"><span class="large"><i>Fresh</i></span></a> <span class="large"><i>Page</i></span></dt>
+<dd><a href="#c2">CRANBERRY SALADS AND SIDE DISHES</a> 5-6</dd>
+<dd><a href="#c3">CRANBERRY MAIN DISHES</a> 7</dd>
+<dd><a href="#c4">CRANBERRY BREADS, CAKES AND COOKIES</a> 8-9</dd>
+<dd><a href="#c5">CRANBERRY DESSERTS</a> 10-11</dd>
+<dt><a href="#c6"><span class="large"><i>Recipes with Cranberry Drinks and Sauces</i></span></a></dt>
+<dd><a href="#c7">APPETIZERS</a> 12</dd>
+<dd><a href="#c8">CRANBERRY SALADS</a> 13-15</dd>
+<dd><a href="#c9">CRANBERRY MAIN DISHES</a> 16-19</dd>
+<dd><a href="#c10">CRANBERRY BREADS, CAKES AND COOKIES</a> 20-24</dd>
+<dd><a href="#c11">CRANBERRY DESSERTS</a> 25-27</dd>
+<dd><a href="#c12">CRANBERRY BEVERAGES</a> 28-32</dd>
+</dl>
+<div class="img">
+<img src="images/p04.jpg" alt="{uncaptioned}" width="186" height="114" />
+</div>
+<p class="center"><i>Published by Ocean Spray Cranberries, Inc.
+<br />Plymouth, Massachusetts 02360</i></p>
+<div class="pb" id="Page_5">5</div>
+<h2 id="c1"><span class="small"><span class="large"><i>Fresh</i></span></span></h2>
+<div class="img">
+<img src="images/p04b.jpg" alt="{uncaptioned}" width="107" height="104" />
+</div>
+<h2 id="c2"><span class="small">CRANBERRY SALADS AND SIDE DISHES</span></h2>
+<h3>Cranberry Waldorf</h3>
+<div class="verse">
+<p class="t0">2 cups (&frac12; pound) Ocean Spray fresh or frozen cranberries</p>
+<p class="t0">3 cups miniature marshmallows</p>
+<p class="t0">&frac34; cup sugar</p>
+<p class="lc"><span class="gs">* * * * *</span></p>
+<p class="t0">2 cups diced unpared tart apples</p>
+<p class="t0">&frac12; cup seedless green grapes</p>
+<p class="t0">&frac12; cup broken walnuts</p>
+<p class="t0">&frac12; teaspoon salt</p>
+<p class="t0">1 cup whipping cream, whipped</p>
+</div>
+<p>Grind cranberries and combine with marshmallows and sugar. Cover
+and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped
+cream; chill. Serve in large bowl or individual lettuce cups. Garnish
+with clusters of green grapes and fresh cranberries, if desired. Makes
+8 to 10 servings.</p>
+<h3>Cranberry Orange Crush</h3>
+<div class="img">
+<img src="images/p04c.jpg" alt="{uncaptioned}" width="68" height="103" />
+</div>
+<div class="verse">
+<p class="t0">1 pound (4 cups) Ocean Spray fresh cranberries</p>
+<p class="t0">1 small orange, cut in eighths</p>
+<p class="t0">1 to 1&frac12; cups sugar</p>
+</div>
+<p><i>To prepare in a food grinder</i>: Put fresh cranberries and orange sections through
+a food grinder. Add sugar, mix well and chill several hours before serving.</p>
+<p><i>To prepare in a blender</i>: Place &frac12; cup cranberries and &#8539; orange into a
+blender container. Process on high until finely chopped. Transfer to a
+bowl. Repeat with remaining cranberries and orange sections. Stir in
+sugar to taste.</p>
+<p><i>To prepare in a food processor</i>: Add half the cranberries and half the orange
+pieces to food processor. Turn on and off rapidly, until mixture is evenly
+chopped. Transfer to a bowl. Repeat with remaining cranberries and
+orange pieces. Add sugar to taste.</p>
+<p>Makes 3&frac12; cups. Store in airtight container in refrigerator or freezer.</p>
+<div class="pb" id="Page_6">6</div>
+<h3>Whole Berry Cranberry Sauce</h3>
+<div class="img">
+<img src="images/p05.jpg" alt="{uncaptioned}" width="96" height="99" />
+</div>
+<div class="verse">
+<p class="t0">1-2 cups water</p>
+<p class="t0">1 pound (4 cups) Ocean Spray fresh or frozen cranberries</p>
+<p class="t0">1-2 cups sugar</p>
+</div>
+<p>Combine sugar and water in saucepan; stir to dissolve sugar. Bring to boil;
+add cranberries; cook till skins pop, about 5 minutes longer.</p>
+<p>Remove from heat. Serve sauce warm or chilled. Makes about 4 cups of
+sauce.</p>
+<table class="center" summary="">
+<tr class="th"><th>SWEETNESS </th><th colspan="2">TART </th><th colspan="2">SWEET</th></tr>
+<tr class="th"><th>Gel </th><th>Firm </th><th>Soft </th><th>Firm </th><th>Soft</th></tr>
+<tr><td class="l">Sugar </td><td class="l">1 Cup </td><td class="l">1 Cup </td><td class="l">2 Cups </td><td class="l">2 Cups</td></tr>
+<tr><td class="l">Water </td><td class="l">1 Cup </td><td class="l">2 Cups </td><td class="l">1 Cup </td><td class="l">2 Cups</td></tr>
+<tr><td class="l">Cranberries </td><td class="l">4 Cups </td><td class="l">4 Cups </td><td class="l">4 Cups </td><td class="l">4 Cups</td></tr>
+</table>
+<h3>Cranberry Applesauce</h3>
+<div class="verse">
+<p class="t0">2 cups canned applesauce</p>
+<p class="t0">2 cups Ocean Spray fresh or frozen cranberries</p>
+<p class="t0">&frac12; cup sugar</p>
+<p class="t0">&frac12; teaspoon ground ginger</p>
+</div>
+<p>Mix together all ingredients in a 2-quart saucepan. Simmer, stirring
+constantly over low heat until cranberries are tender. Makes 4-6 servings.</p>
+<h3>Baked Cranberry Acorn Squash</h3>
+<div class="img">
+<img src="images/p05b.jpg" alt="{uncaptioned}" width="75" height="86" />
+</div>
+<div class="verse">
+<p class="t0">4 small acorn squash</p>
+<p class="t0">1 cup chopped unpared apple</p>
+<p class="t0">1 cup Ocean Spray fresh or frozen cranberries, chopped</p>
+<p class="t0">&frac12; teaspoon grated orange peel</p>
+<p class="t0">&frac12; cup brown sugar</p>
+<p class="t0">2 tablespoons butter or margarine, melted</p>
+</div>
+<p>Cut squash in half lengthwise; remove seeds. Place cut side down in
+13 x 9 x 2&Prime; baking dish. Bake in 350&deg; oven for 35 minutes. Turn cut side
+up. Combine remaining ingredients; fill squash with fruit mixture. Continue
+baking for 25 minutes or till squash is tender. Makes 8 servings.</p>
+<div class="pb" id="Page_7">7</div>
+<h2 id="c3"><span class="small">CRANBERRY MAIN DISHES</span></h2>
+<div class="img">
+<img src="images/p05c.jpg" alt="{uncaptioned}" width="200" height="125" />
+</div>
+<h3>Chicken Ruby</h3>
+<div class="verse">
+<p class="t0">1 broiler, cut in quarters</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">&frac14; cup butter (margarine)</p>
+<p class="t0">&frac12; medium onion (chopped)</p>
+<p class="t0">&frac14; teaspoon cinnamon</p>
+<p class="t0">&frac14; teaspoon ginger</p>
+<p class="t0">1 teaspoon grated orange rind</p>
+<p class="t0">&frac34; cup orange juice</p>
+<p class="t0">1&frac12; cups Ocean Spray Fresh Cranberries</p>
+<p class="t0">&frac12; cup chopped walnuts</p>
+<p class="t0">&frac34; cup sugar</p>
+</div>
+<p>Sprinkle chicken with salt. Brown in butter in skillet. Add onion, spices, orange
+rind and orange juice. Simmer covered for 20 minutes. Add cranberries and
+walnuts. Sprinkle with sugar. Simmer uncovered for 10 minutes longer.</p>
+<h3>Stuffed Burger Bundles</h3>
+<div class="verse">
+<p class="t0">1 cup packaged herb-seasoned stuffing mix</p>
+<p class="t0">&frac12; cup fresh cranberries, chopped</p>
+<p class="t0">1 pound ground beef</p>
+<p class="t0">&#8531; cup evaporated milk</p>
+<p class="t0">1 10&frac12;-ounce can condensed cream of mushroom soup</p>
+<p class="t0">1 tablespoon catsup</p>
+<p class="t0">2 teaspoons Worcestershire sauce</p>
+</div>
+<p>Prepare stuffing according to package directions; add cranberries.
+Combine ground beef and milk; divide in 5 portions. On waxed paper, pat
+each portion to 6-inch circle. Place about &frac14; cup stuffing in center of each;
+draw meat over stuffing to make meat &ldquo;balls&rdquo; with stuffing in center;
+seal. Place in 1&frac12;-quart casserole. Combine remaining ingredients; pour
+over meat. Bake, uncovered, in 350&deg; oven for 45 to 50 minutes. Makes
+5 servings.</p>
+<h3>Cranberry Pork Chops</h3>
+<div class="img">
+<img src="images/p05d.jpg" alt="{uncaptioned}" width="53" height="81" />
+</div>
+<div class="verse">
+<p class="t0">4 pork chops, 1 inch thick</p>
+<p class="t0">2 tablespoons cooking oil</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">&frac12; cup dry red wine</p>
+<p class="t0">&frac12; cup honey</p>
+<p class="t0">1 cup fresh cranberries</p>
+</div>
+<p>In skillet, brown pork chops in hot oil; season with salt and dash pepper.
+Drain off excess fat. Combine wine and honey; pour over chops. Cover and
+simmer 1 hour, adding cranberries about 10 minutes before end of cooking
+time. Makes 4 servings.</p>
+<div class="pb" id="Page_8">8</div>
+<h2 id="c4"><span class="small">CRANBERRY BREADS, CAKES AND COOKIES</span></h2>
+<div class="img">
+<img src="images/p06.jpg" alt="{uncaptioned}" width="71" height="105" />
+</div>
+<h3>Cranberry Coffee Cake</h3>
+<div class="verse">
+<p class="t0">2 cups sifted all-purpose flour</p>
+<p class="t0">3 teaspoons double-acting baking powder</p>
+<p class="t0">&frac34; teaspoon salt</p>
+<p class="t0">&frac12; cup sugar</p>
+<p class="t0">5 tablespoons butter</p>
+<p class="t0">1 egg, beaten</p>
+<p class="t0">&frac12; cup milk</p>
+<p class="t0">2&frac12; cups Ocean Spray fresh cranberries, coarsely chopped</p>
+</div>
+<h4>Topping:</h4>
+<div class="verse">
+<p class="t0">&frac14; cup all-purpose flour</p>
+<p class="t0">&frac12; cup sugar</p>
+<p class="t0">3 tablespoons butter</p>
+</div>
+<p>Sift flour, baking powder, salt and sugar together. Cut in butter with pastry
+blender until crumbly. Mix beaten egg and milk. Add to flour mixture. Stir
+slowly to mix, then beat until blended well. Spread batter evenly into 8 x 8 x 2&Prime;
+buttered baking dish. Sprinkle halved cranberries evenly over top. For topping,
+mix flour and sugar together. Cut in butter. Sprinkle over cranberries. Bake in
+375&deg;F. oven for 30 to 35 minutes. Makes 9 coffee cake squares.</p>
+<h3>Cranberry Squares</h3>
+<div class="img">
+<img src="images/p06b.jpg" alt="{uncaptioned}" width="63" height="95" />
+</div>
+<div class="verse">
+<p class="t0">2 cups all-purpose flour</p>
+<p class="t0">1 cup sugar</p>
+<p class="t0">1&frac12; teaspoons baking powder</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">&frac12; teaspoon baking soda</p>
+<p class="t0">&frac34; cup orange juice</p>
+<p class="t0">2 tablespoons shortening</p>
+<p class="t0">1 well beaten egg</p>
+<p class="t0">1&frac12; cups Ocean Spray fresh or fresh frozen cranberries, coarsely chopped</p>
+<p class="t0">&frac12; cup chopped nuts</p>
+<p class="t0"><a class="fn" id="fr_a" href="#fn_a">[a]</a>Streusel Topping</p>
+</div>
+<p>Preheat oven to 350&deg;. In a bowl, mix together flour, sugar, baking
+powder, salt and baking soda. Stir in orange juice, shortening and egg. Mix
+until well blended. Carefully fold in cranberries and nuts. Turn into
+greased 9 x 13 x 2 inch pan. Sprinkle with Streusel Topping. Bake 30 to
+35 minutes. Serve warm.</p>
+<div class="fnblock">
+<div class="fndef"><a class="fn" id="fn_a" href="#fr_a">[a]</a>To prepare Streusel Topping: Mix together until crumbly &frac14; cup flour,
+2 tablespoons butter or margarine, &#8531; cup sugar and &frac34; teaspoon cinnamon.</div>
+</div>
+<p><b>Note:</b> <i>To prepare Cranberry Squares using Ocean Spray Cranberry Sauce, substitute
+one can (8 ounces) whole berry cranberry sauce for fresh cranberries, reduce
+sugar to &frac12; cup and orange juice to &frac12; cup.</i></p>
+<div class="pb" id="Page_9">9</div>
+<h3>Cranberry Fruit Nut Bread</h3>
+<div class="verse">
+<p class="t0">2 cups all-purpose flour</p>
+<p class="t0">1 cup sugar</p>
+<p class="t0">1&frac12; teaspoons baking powder</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">&frac12; teaspoon baking soda</p>
+<p class="t0">2 tablespoons shortening</p>
+<p class="t0">1 tablespoon grated orange peel</p>
+<p class="t0">&frac34; cup orange juice</p>
+<p class="t0">1 well-beaten egg</p>
+<p class="t0">1 cup Ocean Spray fresh cranberries, coarsely chopped</p>
+<p class="t0">&frac12; cup chopped nuts</p>
+</div>
+<p>Preheat oven to 350&deg;. Mix together flour, sugar, baking powder, salt and
+baking soda. Stir in orange juice, orange peel, shortening and egg. Mix
+until well blended. Stir in cranberries and nuts. Turn into a 9 x 5&Prime; loaf pan,
+greased on bottom only. Bake 55 minutes, or until toothpick inserted
+in center comes out clean. Cool thoroughly before serving.</p>
+<h3>Cranberry Muffins</h3>
+<div class="img">
+<img src="images/p06c.jpg" alt="{uncaptioned}" width="67" height="124" />
+</div>
+<div class="verse">
+<p class="t0">&frac34; cup Ocean Spray fresh cranberries, halved</p>
+<p class="t0">&frac12; cup powdered sugar</p>
+<p class="t0">2 cups flour</p>
+<p class="t0">3 teaspoons baking powder</p>
+<p class="t0">&frac12; teaspoon salt</p>
+<p class="t0">&frac14; cup sugar</p>
+<p class="t0">1 egg, well beaten</p>
+<p class="t0">1 cup milk</p>
+<p class="t0">4 tablespoons shortening, melted</p>
+</div>
+<p>Mix cranberry halves with powdered sugar and let stand while preparing muffin
+mixture. Sift dry ingredients. Add egg, milk and melted shortening all at
+once; mix until dry ingredients are dampened; do not beat. Fold in sugared
+cranberries. Fill muffin tins &#8532; full. Bake in moderate oven 350&deg;F. for 20 minutes.
+Makes 1 dozen.</p>
+<h3>Cranberry Kitchen Cookies</h3>
+<div class="verse">
+<p class="t0">&frac12; cup butter or margarine</p>
+<p class="t0">1 cup granulated sugar</p>
+<p class="t0">&frac34; cup brown sugar (packed)</p>
+<p class="t0">&frac14; cup milk</p>
+<p class="t0">2 tablespoons orange juice</p>
+<p class="t0">1 egg</p>
+<p class="t0">3 cups sifted flour</p>
+<p class="t0">1 teaspoon baking powder</p>
+<p class="t0">&frac14; teaspoon baking soda</p>
+<p class="t0">&frac12; teaspoon salt</p>
+<p class="t0">1 cup chopped nuts</p>
+<p class="t0">2&frac12; cups Ocean Spray fresh cranberries, coarsely chopped</p>
+</div>
+<p>Cream butter and sugars together. Beat in the milk, orange juice and egg. Sift
+together flour, baking powder, baking soda and salt. Combine with creamed
+mixture and blend well. Stir in chopped nuts and cranberries. Drop by teaspoonfuls
+onto greased cooky sheet. Bake at 375&deg;F. for 10-15 minutes. Makes
+about 12 doz. tea-size cookies.</p>
+<p><b>Note:</b> <i>1 teaspoon orange extract may be substituted for orange juice. Milk
+must then be increased to &#8531; cup. To bake as bar cookies, spread batter on a well-greased
+11 x 15 x 1&Prime; pan and bake at 350&deg;F. for 45 minutes or until golden brown.
+For a sugary crust, sprinkle with granulated sugar. Makes 4 dozen 1 x 2&Prime; bars.</i></p>
+<div class="pb" id="Page_10">10</div>
+<h2 id="c5"><span class="small">CRANBERRY DESSERTS</span></h2>
+<div class="img">
+<img src="images/p07.jpg" alt="{uncaptioned}" width="188" height="66" />
+</div>
+<h3>Fresh Cranberry Crunch</h3>
+<div class="verse">
+<p class="t0">1 cup granulated sugar</p>
+<p class="t0">1 tablespoon cornstarch</p>
+<p class="t0">&frac12; cup water</p>
+<p class="t0">1 teaspoon vanilla</p>
+<p class="t0">Pinch of salt</p>
+<p class="t0">2 cups Ocean Spray Fresh Cranberries</p>
+<p class="t0">&frac12; cup seedless raisins</p>
+<p class="t0">1 cup uncooked rolled oats</p>
+<p class="t0">1 cup light brown sugar, firmly packed</p>
+<p class="t0">&frac12; cup all-purpose flour</p>
+<p class="t0">&#8531; cup butter or margarine</p>
+</div>
+<p>In saucepan mix sugar, cornstarch, water, vanilla and salt. Stir in cranberries
+and raisins. Bring to a boil over medium heat. Reduce heat, simmer
+for 5 minutes and cool slightly. Mix oats, brown sugar and flour together.
+Cut in butter or margarine until crumbly mixture forms. Sprinkle one-half
+over bottom of greased 8 x 8 inch pan. Spread with cooled cranberry filling
+and top with remaining half of oatmeal mixture. Bake in 350&deg; oven for
+45 minutes. Serve warm or cold. Top each serving with vanilla ice cream,
+if desired. 6-9 servings.</p>
+<div class="img">
+<img src="images/p07c.jpg" alt="{uncaptioned}" width="96" height="101" />
+</div>
+<h3>Cranberry Refrigerator Dessert</h3>
+<div class="img">
+<img src="images/p07d.jpg" alt="{uncaptioned}" width="69" height="77" />
+</div>
+<div class="verse">
+<p class="t0">2 cups (&frac12; pound) Ocean Spray fresh or frozen cranberries, chopped</p>
+<p class="t0">1 large banana, diced</p>
+<p class="t0">1&frac12; cups sugar, divided</p>
+<p class="t0">2 cups vanilla wafer crumbs</p>
+<p class="t0">1 cup butter or margarine, divided</p>
+<p class="t0">&frac12; cup chopped nuts</p>
+<p class="t0">2 eggs</p>
+<p class="t0">1 cup heavy cream, whipped</p>
+</div>
+<p>In a bowl, mix together chopped cranberries, diced banana and &frac12; cup
+sugar; set aside. In another bowl, mix together crumbs, and &frac12; cup melted
+butter. Press half the mixture into bottom of 9-inch square pan. In a bowl
+cream remaining butter and sugar until light; add eggs and beat till fluffy.
+Fold in nuts and spread mixture over crumb layer. Top with cranberry
+mixture and whipped cream. Sprinkle with remaining crumbs. Chill
+6 hours or overnight. Makes 12 servings.</p>
+<div class="pb" id="Page_11">11</div>
+<h3>Cranberry Fruit Bowl</h3>
+<div class="verse">
+<p class="t0">1 jar (32 oz.) grapefruit sections</p>
+<p class="t0">1 cup sugar</p>
+<p class="t0">&frac12; cup orange marmalade</p>
+<p class="t0">2 cups Ocean Spray fresh or frozen whole cranberries</p>
+<p class="t0">3 medium bananas</p>
+</div>
+<p>Drain liquid from grapefruit sections into a saucepan. Add sugar and
+marmalade; heat to boiling. Add cranberries and cook till skins of cranberries
+pop. Cool. Add grapefruit sections. When ready to serve stir in
+slices of bananas. Makes 8 servings.</p>
+<h3>Hot Cranberry Fruit Compote</h3>
+<div class="img">
+<img src="images/p07e.jpg" alt="{uncaptioned}" width="68" height="96" />
+</div>
+<div class="verse">
+<p class="t0">1 can (16 ounces) pear halves in syrup</p>
+<p class="t0">1 can (16 ounces) apricot halves in syrup</p>
+<p class="t0">1 cup Ocean Spray fresh or frozen cranberries</p>
+<p class="t0">2 tablespoons brown sugar</p>
+<p class="t0">&frac14; teaspoon nutmeg</p>
+</div>
+<p>Drain syrup from canned fruits into a saucepan. Add cranberries, brown
+sugar and nutmeg. Cook over medium heat 5 minutes until cranberries
+are soft. Cool. Stir in pear and apricot halves. Makes 6-8 servings.</p>
+<h3>Cranberries Jubilee</h3>
+<div class="verse">
+<p class="t0">1 cup sugar</p>
+<p class="t0">1&frac12; cups water</p>
+<p class="t0">2 cups Ocean Spray fresh or frozen cranberries</p>
+<p class="t0">&frac14; cup brandy</p>
+<p class="t0">Vanilla ice cream</p>
+</div>
+<p>Combine sugar and water in saucepan, stirring to dissolve sugar. Bring to
+boiling; boil 5 minutes. Add cranberries and bring to boiling again;
+cook 5 minutes. Turn into heat-proof bowl or blazer pan of chafing dish.
+Heat brandy. Ignite brandy and pour over cranberry mixture. Blend into
+sauce and serve immediately over ice cream. Makes 2&frac12; cups sauce.</p>
+<h3>Cranberry Lemon Sauce</h3>
+<div class="img">
+<img src="images/p07f.jpg" alt="{uncaptioned}" width="58" height="90" />
+</div>
+<div class="verse">
+<p class="t0">&frac34; cup sugar</p>
+<p class="t0">2 teaspoons unflavored gelatin</p>
+<p class="t0">&#8531; cup water</p>
+<p class="t0">2 cups Ocean Spray fresh or frozen cranberries</p>
+<p class="t0">2 tablespoons lemon juice</p>
+<p class="t0">1 teaspoon lemon peel</p>
+</div>
+<p>In a saucepan, mix together sugar and gelatin. Gradually add water;
+stir to dissolve sugar. Bring to boil over medium heat, stirring occasionally.
+Add cranberries, lemon peel and juice. Cook stirring until skins pop.
+Chill until thickened. Serve as a topping for cheesecake, crepes or ice
+cream. Makes 2 cups sauce.</p>
+<div class="pb" id="Page_12">12</div>
+<h2 id="c6"><span class="small"><span class="large"><i>Recipes with Cranberry Drinks and Sauces</i></span></span></h2>
+<h2 id="c7"><span class="small">APPETIZERS</span></h2>
+<h3>Cranberry Fruit Dip</h3>
+<div class="img">
+<img src="images/p08.jpg" alt="{uncaptioned}" width="58" height="87" />
+</div>
+<div class="verse">
+<p class="t0">1 package (3 ounces) cream cheese, softened</p>
+<p class="t0">&frac12; cup dairy sour cream</p>
+<p class="t0">&#8532; cup Ocean Spray Cranberry Orange Relish</p>
+</div>
+<p>In a bowl, mix together cream cheese and sour cream; beat till smooth.
+Stir in cranberry orange relish. Chill. Serve as a dip with fresh fruit,
+such as fresh strawberries, pineapple chunks, melon balls. Makes 1&frac12; cups.</p>
+<h3>Ham and Chicken Fondue</h3>
+<div class="img">
+<img src="images/p08c.jpg" alt="{uncaptioned}" width="54" height="91" />
+</div>
+<div class="verse">
+<p class="t0">&frac12; cup orange juice</p>
+<p class="t0">1 tablespoon cornstarch</p>
+<p class="t0">1 can (16 ounces) Ocean Spray Whole Berry Cranberry Sauce</p>
+<p class="t0">1 tablespoon brown sugar</p>
+<p class="t0">&frac14; teaspoon ground cinnamon</p>
+<p class="t0">Fully-cooked ham or chicken cubes</p>
+</div>
+<p>In saucepan, blend orange juice and cornstarch. Add cranberry sauce,
+brown sugar and cinnamon. Cook, stirring constantly, till mixture
+thickens and bubbles. Keep sauce warm in fondue pot. Use ham and
+chicken cubes as dippers. Makes 2 cups sauce.</p>
+<h3>Tangy Cranberry Dip</h3>
+<div class="img">
+<img src="images/p08d.jpg" alt="{uncaptioned}" width="120" height="94" />
+</div>
+<div class="verse">
+<p class="t0">1 can (8 ounces) Ocean Spray Whole Berry Cranberry Sauce</p>
+<p class="t0">&#8532; cup chili sauce</p>
+<p class="t0">2 tablespoons burgundy wine</p>
+</div>
+<p>In a bowl, mix together cranberry sauce, chili sauce and wine. Chill.
+Serve with ham cubes, chicken cubes or cooked shelled shrimp. Makes
+about 1&#8531; cups dip.</p>
+<div class="pb" id="Page_13">13</div>
+<h2 id="c8"><span class="small">CRANBERRY SALADS</span></h2>
+<h3>Cranberry Lemon Ring</h3>
+<div class="img">
+<img src="images/p08e.jpg" alt="{uncaptioned}" width="52" height="81" />
+</div>
+<div class="verse">
+<p class="t0">2 envelopes unflavored gelatine</p>
+<p class="t0">&frac12; cup cold water</p>
+<p class="t0">2 cans (1 lb. each) Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">&#8531; to &frac12; cup lemon juice</p>
+<p class="t0">2 teaspoons grated lemon rind</p>
+<p class="t0">Chicken or Turkey salad</p>
+</div>
+<p>Place gelatine in cup. Add cold water and let stand 2 minutes. Place cup in pan
+of boiling water until gelatine dissolves. Stir dissolved gelatine into cranberry
+sauce that has been beaten &rsquo;til saucy with rotary beater. Add lemon juice and
+rind. Spoon into a ring mold and chill until firm. Fill with chicken or turkey
+salad to serve.</p>
+<h3>Cranberry Cherry Mist</h3>
+<div class="img">
+<img src="images/p08f.jpg" alt="{uncaptioned}" width="70" height="103" />
+</div>
+<div class="verse">
+<p class="t0">1 package black cherry flavored gelatin</p>
+<p class="t0">&frac34; cup very hot water</p>
+<p class="t0">1 (1-lb.) can Ocean Spray Whole Cranberry Sauce</p>
+<p class="t0">&frac14; cup gingerale</p>
+<p class="t0">Sour cream</p>
+<p class="t0">Ground cinnamon</p>
+</div>
+<p>Dissolve gelatin in hot water. Stir in whole cranberry sauce and gingerale.
+Rinse a 1&frac12; pint mold with cold water. Pour in gelatin mixture. Chill until
+firm. Unmold when ready to serve. Garnish with commercial soured cream
+mixed with a dash of ground cinnamon. Makes 4 to 6 servings.</p>
+<p><b>Note</b>: <i>For elegant dessert increase amount of gingerale to &frac12; cup. Spoon
+mixture into 4 sherbet glasses. Place in refrigerator until serving time. Serve with some
+sour cream topping.</i></p>
+<h3>Cranberry Jewel Salad</h3>
+<div class="verse">
+<p class="t0">1 package raspberry flavored gelatin</p>
+<p class="t0">1 cup hot water</p>
+<p class="t0">&frac12; cup cold water</p>
+<p class="t0">1 orange</p>
+<p class="t0">1 pound can Ocean Spray Cranberry Sauce (whole, drained, or jellied, crushed)</p>
+</div>
+<p>Dissolve gelatin in hot water. Add cold water. Chill until mixture begins to
+jell. If whole cranberry sauce is used, drain. If jellied cranberry sauce is used,
+beat with beater until saucy. Quarter orange, remove seeds, and put rind and
+pulp through food chopper. Fold cranberry sauce and orange into raspberry
+gelatin. Pour into molds or pan. Chill until firm. Serve in crisp lettuce cups.
+Makes 6 servings.</p>
+<div class="pb" id="Page_14">14</div>
+<h3>Oriental Cranberry Salad</h3>
+<div class="img">
+<img src="images/p09.jpg" alt="{uncaptioned}" width="56" height="92" />
+</div>
+<div class="verse">
+<p class="t0">1 pkg. orange flavored gelatin</p>
+<p class="t0">1 cup boiling water</p>
+<p class="t0">&frac12; cup cold water</p>
+<p class="t0">1 tablespoon lemon juice</p>
+<p class="t0">14 oz. jar Ocean Spray Cranberry Orange Relish</p>
+<p class="t0">2 tablespoons crystallized ginger</p>
+<p class="t0">5 oz. can water chestnuts, drained and chopped</p>
+<p class="t0">&frac12; teaspoon celery seed</p>
+</div>
+<p>Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until
+slightly thickened. Fold in cranberry orange relish, ginger, water chestnuts and
+celery seed. Pour into molds. Chill until firm. Yield: 6 servings.</p>
+<h3>Frozen Cranberry Layer Salad</h3>
+<div class="img">
+<img src="images/p09c.jpg" alt="{uncaptioned}" width="65" height="89" />
+</div>
+<div class="verse">
+<p class="t0">1 lb. can Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">2 tablespoons lemon juice</p>
+</div>
+<p>Beat cranberry sauce with rotary beater until saucy. Combine with lemon juice.
+Spread in the bottom of a mold or small individual molds. Cover cranberry
+layer with the following:</p>
+<div class="verse">
+<p class="t0">1 cup heavy cream, whipped</p>
+<p class="t0">&frac14; cup mayonnaise</p>
+<p class="t0">&frac14; cup powdered sugar</p>
+<p class="t0">&frac12; cup chopped pecans or black walnuts</p>
+</div>
+<p>Whip the cream and fold in the mayonnaise, the sugar and nuts. Spoon over
+cranberry layer in salad mold or molds. Place in the refrigerator freezing compartment
+for at least 3 hours to become firmly frozen. Unmold. Serve on lettuce
+with a small dab of mayonnaise.</p>
+<p><b>Suggestion</b>: <i>Freeze in star-shaped molds for a Christmas menu ... the
+whipped cream layer can be tinted green for a striking effect.</i></p>
+<h3>Frozen Cranberry Cheese Salad</h3>
+<div class="img">
+<img src="images/p09d.jpg" alt="{uncaptioned}" width="62" height="61" />
+</div>
+<div class="verse">
+<p class="t0">2 (3-oz.) packages cream cheese</p>
+<p class="t0">1 cup mayonnaise</p>
+<p class="t0">1 cup whipping cream</p>
+<p class="t0">&frac12; cup ripe olives, sliced thin</p>
+<p class="t0">1 cup crushed pineapple, drained</p>
+<p class="t0">1 cup Ocean Spray Jellied Cranberry Sauce, cubed</p>
+</div>
+<p>Cream the cheese and mix well with mayonnaise. Whip cream and add. Fold
+in sliced olives, crushed pineapple and cranberry sauce cubes. Pack in refrigerator
+tray and freeze for 3 to 4 hours. Slice and serve on lettuce.</p>
+<div class="pb" id="Page_15">15</div>
+<h3>Cranberry Salad Sweet and Sour</h3>
+<div class="verse">
+<p class="t0">1 large package raspberry flavored gelatin (6 oz.)</p>
+<p class="t0">1 cup boiling water</p>
+<p class="t0">1 lb. can Ocean Spray Whole Cranberry Sauce</p>
+<p class="t0">&frac12; cup orange juice</p>
+<p class="t0">1 tablespoon grated orange rind</p>
+<p class="t0">1 unpeeled apple (grated)</p>
+<p class="t0">1 small grapefruit</p>
+</div>
+<p>Dissolve gelatin in the boiling water. Add cranberry sauce; stir until completely
+mixed. Add the orange juice and grated rind. Chill till partially set.
+Grate the apple. Pare the grapefruit&mdash;remove all membrane&mdash;and cut into small
+segments. Fold apples and grapefruit sections into gelatin. Turn into oiled one
+quart mold. Chill. Serves 6 to 8.</p>
+<h3>Cranberry-Chicken Party Salad</h3>
+<div class="img">
+<img src="images/p09e.jpg" alt="{uncaptioned}" width="100" height="108" />
+</div>
+<h4>Chicken Layer</h4>
+<div class="verse">
+<p class="t0">2 envelopes unflavored gelatine</p>
+<p class="t0">&frac14; cup cold water</p>
+<p class="t0">2 cans (2&frac12; cups) condensed cream of chicken soup</p>
+<p class="t0">&frac14; cup mayonnaise</p>
+<p class="t0">1 tablespoon minced parsley</p>
+</div>
+<p>Soften gelatine in water. Heat &frac14; can soup; add gelatine and dissolve. Stir dissolved
+gelatine into remaining soup; cool. Fold in mayonnaise and parsley. Pour
+salad into a mold which has been rinsed with cold water; chill until firm.</p>
+<h4>Cranberry Layer</h4>
+<div class="verse">
+<p class="t0">1 lb. can Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">1 envelope unflavored gelatine</p>
+<p class="t0">&frac14; cup cold water</p>
+</div>
+<p>Crush cranberry sauce with a fork. Soften gelatine in cold water; set in a pan
+of boiling water and stir until gelatine is dissolved. Mix gelatine and cranberry
+sauce; pour on top of firm chicken layer; continue to chill until cranberry layer
+is firm. Unmold; serve on greens. 6 servings.</p>
+<h3>Cranberry Orange Salad</h3>
+<div class="verse">
+<p class="t0">1 pkg. raspberry flavored gelatin</p>
+<p class="t0">1 cup hot water</p>
+<p class="t0">&frac12; cup cold water</p>
+<p class="t0">1 14-oz. jar Ocean Spray Cranberry Orange Relish</p>
+<p class="t0">&frac12; cup chopped walnuts</p>
+</div>
+<p>Dissolve gelatin in 1 cup hot water; stir to dissolve. Add &frac12; cup water; chill in
+refrigerator until partially thickened. Fold in cranberry orange relish and
+chopped walnuts. Pour into large mold or individual smaller molds and chill
+until firm. Serves 4 to 6.</p>
+<div class="pb" id="Page_16">16</div>
+<h2 id="c9"><span class="small">CRANBERRY MAIN DISHES</span></h2>
+<h3>Hamburgers Delish</h3>
+<div class="img">
+<img src="images/p10.jpg" alt="{uncaptioned}" width="158" height="79" />
+</div>
+<div class="verse">
+<p class="t0">1 lb. ground chuck or hamburg</p>
+<p class="t0">1 teaspoon onion salt</p>
+<p class="t0">&#8531; cup Ocean Spray Cranberry Juice Cocktail</p>
+</div>
+<p>Mix above ingredients lightly with a fork. Shape into 4-6 patties and broil or
+pan broil over medium heat until cooked to desired doneness.</p>
+<h3>Cranberry Sausage Corn Cake</h3>
+<div class="verse">
+<p class="t0">1 package corn muffin mix</p>
+<p class="t0">12 pork sausage links</p>
+<p class="t0">1 lb. can Ocean Spray Whole Cranberry Sauce</p>
+</div>
+<p>Bake corn muffin mix in 8 x 8 x 2&Prime; pan until golden brown according to directions
+on package. Fry sausages over low heat until brown and done. Heat
+cranberry sauce. Cut corn bread into rectangles 2 x 4&Prime; and arrange on serving
+plates. Place 2 or 3 link sausages over each serving. Ladle hot cranberry sauce
+over top and serve immediately. Makes 6 servings.</p>
+<div class="img">
+<img src="images/p10b.jpg" alt="{uncaptioned}" width="85" height="106" />
+</div>
+<h3>Cranburgers</h3>
+<div class="img">
+<img src="images/p10c.jpg" alt="{uncaptioned}" width="178" height="123" />
+</div>
+<div class="verse">
+<p class="t0">&#8532; cup evaporated milk (undiluted)</p>
+<p class="t0">2 slices white bread</p>
+<p class="t0">2 tablespoons instant minced onion</p>
+<p class="t0">1&frac12; teaspoons salt</p>
+<p class="t0">&frac14; teaspoon pepper</p>
+<p class="t0">1&frac12; lbs. ground meat</p>
+</div>
+<p>Pour evaporated milk over bread. Let stand to soften. Mix in onion, salt, pepper
+and ground beef. Form into 8 patties. Broil 6 minutes on one side. Turn and
+top with cranberry sauce or cranburger sauce and broil 6 more minutes. Serve.
+These may also be baked. Place in shallow pan and bake 15 minutes at 350&deg;F.
+Turn, top with whole cranberry or cranburger sauce and bake 15 minutes.</p>
+<h4>Cranburger Sauce</h4>
+<div class="verse">
+<p class="t0">1 1-lb. can Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">5 tablespoons A-1 Sauce</p>
+<p class="t0">1 tablespoon salad oil</p>
+<p class="t0">1 tablespoon brown sugar</p>
+</div>
+<p>Beat cranberry sauce in bowl with rotary beater until saucy. Beat in remaining
+ingredients.</p>
+<div class="pb" id="Page_17">17</div>
+<h3>Chicken South Pacific</h3>
+<div class="img">
+<img src="images/p10d.jpg" alt="{uncaptioned}" width="63" height="60" />
+</div>
+<div class="verse">
+<p class="t0">1 broiler chicken, cut in serving pieces</p>
+<p class="t0">&frac14; cup cooking oil</p>
+<p class="t0">2 cups Ocean Spray Cranberry Juice Cocktail, divided</p>
+<p class="t0">1 tablespoon cornstarch</p>
+<p class="t0">1 tablespoon soy sauce</p>
+<p class="t0">1 tablespoon vinegar</p>
+<p class="t0">1 tablespoon sugar</p>
+<p class="t0">&frac14; cup blanched almonds</p>
+<p class="t0">&frac34; cup raisins</p>
+<p class="t0">&frac34; cup quick cooking rice</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">1 green pepper, sliced in rounds</p>
+<p class="t0">1 medium onion, sliced in rounds</p>
+</div>
+<p>Preheat fry pan containing cooking oil to 250&deg;F. Place chicken in pan, meat side
+down, raise temperature to 350&deg;F. Cook, uncovered, for 10 minutes, turning so
+chicken is golden brown on all sides. Pour oil into container for reuse. Add 1
+cup of the cranberry juice which has been mixed with cornstarch, soy sauce,
+vinegar and sugar to chicken in fry pan. Cook, stirring, until mixture is slightly
+thickened; then turn heat down to 250&deg;F., cover, and simmer for 15 minutes.
+Add remaining cranberry juice, almonds, raisins, rice, salt, green pepper and
+onion to fry pan. Raise temperature to bring to a boil, then turn down to
+250&deg;F. and cook 10 more minutes with lid. Turn off heat and let chicken stand
+for 5 minutes before serving. Serves 4.</p>
+<h3>Elegante Chicken</h3>
+<div class="img">
+<img src="images/p10e.jpg" alt="{uncaptioned}" width="204" height="128" />
+</div>
+<div class="verse">
+<p class="t0">3 broiler-fryer chickens, cut in serving pieces</p>
+<p class="t0">4 teaspoons salt, divided</p>
+<p class="t0">&frac12; cup butter or margarine</p>
+<p class="t0">1 cup Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">2 medium onions, sliced</p>
+<p class="t0">2 tablespoons lemon juice</p>
+<p class="t0">1 teaspoon ginger</p>
+<p class="t0">2 medium green peppers, cut in strips</p>
+<p class="t0">4 teaspoons cornstarch</p>
+<p class="t0">&frac14; cup water</p>
+</div>
+<p>Sprinkle chicken with 3 teaspoons of the salt. In large skillet, brown chicken
+pieces in melted butter. Add cranberry juice cocktail. Add onion, lemon juice,
+ginger and remaining 1 teaspoon salt. Cover and simmer 30 minutes. Add
+green pepper; simmer 10 minutes longer. Blend cornstarch and water; stir into
+chicken mixture. Serve with hot cooked rice. Yield: 12 servings.</p>
+<h3>Cranberry Apricot Ham Glaze</h3>
+<div class="verse">
+<p class="t0">1 lb. can Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">&frac12; cup brown sugar</p>
+<p class="t0">&frac12; cup drained canned apricots, sieved or 1 can strained apricot baby food</p>
+</div>
+<p>Beat cranberry sauce with beater until &ldquo;saucy&rdquo; smooth. Add brown sugar and
+sieved apricots. Spoon over ham the last half hour of baking or heat and pour
+over ham slice just before serving.</p>
+<div class="pb" id="Page_18">18</div>
+<h3>Cranberry Ham Rolls</h3>
+<div class="verse">
+<p class="t0">4 tablespoons butter or margarine</p>
+<p class="t0">4 tablespoons onion, finely chopped</p>
+<p class="t0">4 tablespoons chopped celery</p>
+<p class="t0">2 cups rice, cooked</p>
+<p class="t0">Salt, pepper</p>
+<p class="t0">8 slices (&#8539;-inch slices) boned boiled ham</p>
+<p class="t0">Cranberry Glaze</p>
+</div>
+<p>Melt butter in small saucepan. Add onion and celery. Cook until soft. Remove
+from heat. Add rice and seasoning. Spread on each ham slice. Roll up. Fasten
+with toothpick. Place in greased shallow pan. Make Cranberry Glaze. Spoon
+over ham rolls. Bake 15 to 20 minutes at 350&deg;F. Makes 8 servings.</p>
+<p><i><b>Cranberry Glaze</b></i>: Crush contents of a 1-pound can Ocean Spray
+Jellied Cranberry Sauce and add &frac12; cup brown sugar. Spoon over Ham Rolls
+before baking.</p>
+<h3>Gourmet Ham</h3>
+<div class="img">
+<img src="images/p11.jpg" alt="{uncaptioned}" width="385" height="109" />
+</div>
+<div class="verse">
+<p class="t0">4 slices cooked ham (3&Prime; rounds cut 1 inch thick)</p>
+<p class="t0">Cooked asparagus spears</p>
+<p class="t0">4 thick slices Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">4 thick slices cheddar cheese, halved</p>
+<p class="t0">Salt and pepper to taste</p>
+</div>
+<p>Place ham slices in flat casserole dish. Place 2 or 3 spears of hot cooked asparagus
+on top of each, then a slice of cranberry sauce, then cheese strips (in opposite
+direction so that cranberry sauce shows). Place under broiler for several minutes
+until cheese melts or bake in 350&deg;F. oven for 30 to 40 minutes. Serve immediately.
+Makes 4 servings.</p>
+<h3>Cranberry Almond Chicken</h3>
+<div class="img">
+<img src="images/p11d.jpg" alt="{uncaptioned}" width="57" height="53" />
+</div>
+<div class="verse">
+<p class="t0">1 frying chicken (about 3 lbs.) cut up</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">&frac14; teaspoon pepper</p>
+<p class="t0">1 teaspoon paprika</p>
+<p class="t0">&#8531; cup butter</p>
+<p class="t0">1 cup Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">&frac12; cup slivered almonds, toasted</p>
+</div>
+<p>Combine salt, pepper and paprika. Rub into chicken until coated. Melt butter
+in frying pan. Saut&eacute; chicken pieces until golden brown on both sides. Cover
+frying pan, reduce heat and cook for 25 to 30 minutes, or until chicken is
+tender. Remove chicken to warm platter and keep hot in warm oven. Pour
+cranberry cocktail into frying pan, stir to loosen all browned particles. Cook
+over high heat until it is reduced by half. Pour over chicken. Sprinkle with
+toasted slivered almonds. Serve at once.</p>
+<div class="pb" id="Page_19">19</div>
+<h3>Cranberry Chicken Curry</h3>
+<div class="img">
+<img src="images/p11e.jpg" alt="{uncaptioned}" width="78" height="72" />
+</div>
+<div class="verse">
+<p class="t0">2 frying chickens (about 3 lbs. each) cut up</p>
+<p class="t0">2 teaspoons salt</p>
+<p class="t0">&frac12; teaspoon pepper</p>
+<p class="t0">2 teaspoons paprika</p>
+<p class="t0">&#8532; cup butter</p>
+<p class="t0">2 cups Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 cup slivered almonds, toasted</p>
+</div>
+<p>Combine salt, pepper and paprika. Rub into chicken until coated. Melt butter
+in frying pan. Saut&eacute; chicken pieces until golden brown on both sides. Cover
+frying pan, reduce heat and cook for 25 to 30 minutes, or until chicken is
+tender. Remove chicken to warm platter and keep hot in warm oven. Pour
+cranberry juice cocktail into frying pan, stir to loosen all browned particles.
+Cook over high heat until juice is reduced by half. Pour over chicken. Sprinkle
+with toasted slivered almonds. Serve at once on hot curried rice.</p>
+<h4>Curried Rice</h4>
+<div class="verse">
+<p class="t0">2&frac14; cups rice</p>
+<p class="t0">&frac12; cup butter</p>
+<p class="t0">2 teaspoons curry powder</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">4&frac12; cups chicken broth</p>
+</div>
+<p>In heavy pan cook rice in butter until golden brown, stirring as it cooks. Add
+curry powder, salt and chicken broth. Bring to boil and cook slowly until rice
+is tender and liquid absorbed&mdash;about 14 minutes. Makes 8 servings.</p>
+<h3>Chicken &rsquo;n Cheese Shortcake</h3>
+<div class="img">
+<img src="images/p11f.jpg" alt="{uncaptioned}" width="263" height="109" />
+</div>
+<div class="verse">
+<p class="t0">12 (3-inch) squares cornbread, split in half, shortcake fashion</p>
+<p class="t0">4 cups cooked chicken or turkey meat</p>
+<p class="t0">4 cups shredded sharp cheese (about 1 lb.)</p>
+<p class="t0">2 (1 lb.) cans Ocean Spray Whole Cranberry Sauce, heated</p>
+</div>
+<p>Place buttered cornbread squares (split) on baking sheet. Distribute chicken
+pieces over cornbread squares. Cover with shredded cheese. Broil 4 inches from
+heat source until cheese melts or bake &frac12; hour at 350&deg;F. Stack two squares
+high, shortcake fashion, on serving plate and top with <i>hot</i> cranberry sauce.
+Makes 12 servings.</p>
+<div class="pb" id="Page_20">20</div>
+<h2 id="c10"><span class="small">CRANBERRY BREADS, CAKES AND COOKIES</span></h2>
+<h3>Cranberry Nut Bread</h3>
+<div class="img">
+<img src="images/p12.jpg" alt="{uncaptioned}" width="97" height="102" />
+</div>
+<div class="verse">
+<p class="t0">2 cups sifted all-purpose flour</p>
+<p class="t0">&frac34; cup granulated sugar</p>
+<p class="t0">3 teaspoons baking powder</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">&frac12; teaspoon baking soda</p>
+<p class="t0">1 teaspoon cinnamon</p>
+<p class="t0">1 cup chopped walnuts</p>
+<p class="t0">1 egg</p>
+<p class="t0">1 cup Ocean Spray Whole Cranberry Sauce, drained</p>
+<p class="t0">2 tablespoons melted shortening</p>
+</div>
+<p>Heat oven to 350&deg;F. Sift together onto waxed paper the flour, sugar, baking
+powder, salt, soda and cinnamon. Add walnuts. In mixing bowl, beat egg; add
+cranberry sauce and shortening. Add dry ingredients; stir until just blended.
+Pour into greased 9 x 5 x 3&Prime; loaf pan. Bake in 350&deg;F. oven 45 minutes. Cool on
+rack.</p>
+<p><b>Note</b>: <i>1 teaspoon grated lemon rind may also be added. Use remaining &frac12; cup
+cranberry sauce to blend with 1 pkg. cream cheese. Use as a spread for tea sandwiches.</i></p>
+<h3>Cranberry Glazed Rolls</h3>
+<div class="img">
+<img src="images/p12a.jpg" alt="{uncaptioned}" width="62" height="62" />
+</div>
+<div class="verse">
+<p class="t0">&frac14; cup chopped nuts</p>
+<p class="t0">&frac12; cup Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">&frac14; cup brown sugar</p>
+<p class="t0">6 to 8 brown &rsquo;n serve rolls</p>
+</div>
+<p>Set oven at 400&deg;F. Grease muffin pans or custard cups. Sprinkle a few chopped
+nuts into each. Combine cranberry sauce that has been crushed with a fork and
+brown sugar. Put a tablespoon of the mixture in each muffin cup. Then turn
+brown &rsquo;n serve roll upside down and press into each muffin cup. Bake at 400&deg;F.
+for 12 to 15 minutes. Let cool for 4 to 5 minutes. Invert pans and gently remove
+rolls.</p>
+<h3>Cranberry Relish Ring</h3>
+<div class="img">
+<img src="images/p12c.jpg" alt="{uncaptioned}" width="58" height="97" />
+</div>
+<div class="verse">
+<p class="t0">1 package hot roll mix</p>
+<p class="t0">Melted butter or margarine</p>
+<p class="t0">1 cup Ocean Spray Cranberry Orange Relish</p>
+<p class="t0">4 tablespoons brown sugar</p>
+<p class="t0">&frac12; cup chopped dates or raisins</p>
+<p class="t0">1 tablespoon flour</p>
+</div>
+<p>Prepare roll mix following package directions; let rise until doubled in bulk.
+Knead on floured board. Roll out to oblong about 14 x 12 x &frac14;&Prime;. Brush lightly
+with melted butter or margarine. Combine remaining ingredients. Spread over
+dough. Roll up lengthwise. Place in circle, seam side down, on well greased
+baking sheet. Snip into 1-inch slices cutting almost through with scissors. Turn
+each section over on its side. Cover and let rise until doubled in bulk. Bake in
+moderate oven (350&deg;F.) about 30 minutes. Spread with Almond flavored glaze,
+if desired.</p>
+<p><i><b>Almond Glaze</b></i>: Blend together &frac14; cup milk, &frac12; to 1 teaspoon Almond
+extract and 2 cups sifted confectioners&rsquo; sugar until smooth.</p>
+<div class="pb" id="Page_21">21</div>
+<h3>Cranberry Tea Biscuits</h3>
+<div class="verse">
+<p class="t0">2 cups sifted all-purpose flour</p>
+<p class="t0">3 teaspoons baking powder</p>
+<p class="t0">&frac14; teaspoon baking soda</p>
+<p class="t0">1 teaspoon salt</p>
+<p class="t0">3 tablespoons shortening</p>
+<p class="t0">1 egg</p>
+<p class="t0">1 cup Ocean Spray Jellied Cranberry Sauce, crushed</p>
+<p class="t0">&frac14; cup soured cream</p>
+<p class="t0">Grated cheese</p>
+</div>
+<p>Sift dry ingredients together, and cut in shortening. Beat egg until creamy, add
+cranberry sauce and soured cream, and add to first mixture. Roll out on floured
+board and cut into square biscuits. Place on baking sheet and sprinkle with
+grated cheese. Bake 15 to 20 minutes at 400&deg;F.</p>
+<h3>Spicy Cranberry Muffins</h3>
+<div class="img">
+<img src="images/p12d.jpg" alt="{uncaptioned}" width="219" height="95" />
+</div>
+<div class="verse">
+<p class="t0">1 cup Ocean Spray Cranberry Orange Relish</p>
+<p class="t0">&frac14; cup brown sugar</p>
+<p class="t0">1 tablespoon flour</p>
+<p class="t0">&frac12; cup chopped pecans</p>
+<p class="t0">2 cups packaged biscuit mix</p>
+<p class="t0">3 tablespoons sugar</p>
+<p class="t0">1 teaspoon cinnamon</p>
+<p class="t0">&frac14; teaspoon nutmeg</p>
+<p class="t0">1 egg</p>
+<p class="t0">&frac34; cup milk</p>
+</div>
+<p><b><i>Topping</i></b>: Combine cranberry orange relish, brown sugar, flour and
+pecans. Spoon 1 tablespoon of mixture into each of 12 greased muffin pan cups.</p>
+<p><b><i>Muffin</i></b>: Stir together biscuit mix, sugar, cinnamon and nutmeg. Stir
+together egg and milk. Add to dry ingredients stirring just to moisten. Fill muffin
+cups &#8532; full. Bake in hot oven (400&deg;F.) 15 minutes. Remove from oven
+and invert pan immediately. Makes 12 muffins.</p>
+<h3>Cranberry Igloos</h3>
+<div class="img">
+<img src="images/p12e.jpg" alt="{uncaptioned}" width="67" height="98" />
+</div>
+<div class="verse">
+<p class="t0">1 1-lb. can Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">1 package of 6 sponge shells</p>
+<p class="t0">1 pint vanilla ice cream</p>
+<p class="t0">4 egg whites</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">&frac14; cup brown sugar</p>
+<p class="t0">&frac14; teaspoon vanilla</p>
+<p class="t0">&frac12; cup chopped nuts or coconut</p>
+</div>
+<p>Cut cranberry sauce into 6 slices and place one slice on each sponge shell. Top
+each cranberry sauce slice with a scoop of vanilla ice cream. Place in freezer.
+Before serving, beat egg whites with salt until foamy. Add brown sugar gradually
+beating until mixture stands in rounded peaks. Add vanilla and fold in
+chopped nuts or coconut. Place cranberry igloos on a cooky sheet and cover
+completely with meringue. Bake in a 450&deg;F. oven for 5 minutes. Serve immediately.
+Makes 6 servings.</p>
+<div class="pb" id="Page_22">22</div>
+<h3>Autumn Spice Cakes</h3>
+<div class="img">
+<img src="images/p13.jpg" alt="{uncaptioned}" width="94" height="92" />
+</div>
+<div class="verse">
+<p class="t0">1 package spice cake mix or gingerbread mix</p>
+<p class="t0">Cream cheese (about 3 packages, 9 ounces)</p>
+<p class="t0">1 teaspoon grated orange rind</p>
+<p class="t0">1 lb. can Ocean Spray Whole Cranberry Sauce</p>
+</div>
+<p>Make spice cup cakes according to directions on package. When baked and
+cool, frost with softened cream cheese (softened and creamed with top milk or
+cream). Add grated orange rind to whole cranberry sauce. Spoon cranberry
+sauce over spice cup cakes just before serving.</p>
+<h3>Inexpensive Cranberry Lemon Cake</h3>
+<div class="verse">
+<p class="t0">&frac14; cup shortening</p>
+<p class="t0">1 cup sugar</p>
+<p class="t0">1 egg</p>
+<p class="t0">2 cups sifted all-purpose flour</p>
+<p class="t0">2 teaspoons baking powder</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">&frac34; cup milk</p>
+<p class="t0">1 teaspoon lemon extract</p>
+</div>
+<p>Cream shortening and sugar until light and fluffy. Beat egg and add to creamed
+mixture. Mix and sift the dry ingredients and add alternatively with the milk
+to the first mixture. Add flavoring. Pour into greased pan, 8 x 8 x 2&Prime;, and
+spread the following topping evenly and lightly over the top of the batter.</p>
+<h4>Cranberry Topping</h4>
+<div class="verse">
+<p class="t0">3 tablespoons sugar</p>
+<p class="t0">1 teaspoon grated lemon rind</p>
+<p class="t0">&frac14; teaspoon cinnamon</p>
+<p class="t0">Dash nutmeg</p>
+<p class="t0">&#8531; cup walnut meats, broken</p>
+<p class="t0">&#8532; cup Ocean Spray Jellied Cranberry Sauce, diced</p>
+</div>
+<p>Mix sugar and lemon rind well. Add spices and walnut meats. Add cranberry
+sauce last, just before spreading. Bake in a moderate oven 350&deg;F. for 50 minutes,
+or until cake is done.</p>
+<h3>Cranberry Orange Spice Cake</h3>
+<div class="img">
+<img src="images/p13b.jpg" alt="{uncaptioned}" width="73" height="105" />
+</div>
+<div class="verse">
+<p class="t0">&frac12; cup shortening</p>
+<p class="t0">1 cup sugar</p>
+<p class="t0">1 egg, beaten</p>
+<p class="t0">1 cup raisins</p>
+<p class="t0">&frac12; cup nut meats</p>
+<p class="t0">1&frac14; cups sifted all-purpose flour</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">1 teaspoon soda</p>
+<p class="t0">1 teaspoon baking powder</p>
+<p class="t0">1 teaspoon cinnamon</p>
+<p class="t0">&frac12; teaspoon cloves</p>
+<p class="t0">1 14-oz. jar Ocean Spray Cranberry Orange Relish</p>
+</div>
+<p>Cream shortening and sugar, add egg. Stir in raisins and nuts. Combine dry
+ingredients and sift; add to raisin mixture. Stir in cranberry orange relish. Bake
+at 350&deg;F. for about 1 hour in greased tube pan, or in 2 greased 8&Prime; layer cake
+pans for 30 to 40 minutes. Recipe will make 20 to 24 cupcakes.</p>
+<div class="pb" id="Page_23">23</div>
+<h3>Cranberry Frosty Pie</h3>
+<div class="img">
+<img src="images/p13c.jpg" alt="{uncaptioned}" width="62" height="62" />
+</div>
+<div class="verse">
+<p class="t0">1 8&Prime; baked pie shell, cooled</p>
+<p class="t0">1&frac12; cups Cranberry Orange Relish</p>
+<p class="t0">1 pint softened vanilla ice cream</p>
+</div>
+<p>Fold cranberry orange relish into softened ice cream. Pour into pie shell and
+freeze until firm. Decorate with whipped cream and fresh cranberries.</p>
+<p><b><i>Cranberry Orange Relish</i></b>: Put through coarse blade of food chopper
+4 cups (1 lb.) fresh uncooked cranberries and 2 oranges (seeds removed) including
+rind. Stir in 2 cups sugar and chill. Makes about 2 pints. Serve remaining
+relish with meat or poultry for a delightful salad.</p>
+<h3>Cranberry Chews</h3>
+<div class="verse">
+<p class="t0">2 eggs</p>
+<p class="t0">&frac34; cup sugar</p>
+<p class="t0">1 tablespoon lemon juice</p>
+<p class="t0">&frac14; teaspoon ground nutmeg</p>
+<p class="t0">1&frac12; cups packaged biscuit mix</p>
+<p class="t0">1 8-oz. can (1 cup) Ocean Spray Jellied Cranberry Sauce, chilled and cut in &frac12; inch cubes</p>
+<p class="t0">1 cup chopped pecans</p>
+<p class="t0">Sifted confectioners&rsquo; sugar</p>
+</div>
+<p>Beat together eggs, sugar, lemon juice, and nutmeg till light and fluffy. Stir
+in biscuit mix. Gently fold cranberry cubes into batter along with pecans.
+Spread in greased and floured 13 x 9 x 2&Prime; baking pan. Bake in 350&deg; oven for
+20 to 25 minutes. Sprinkle with sifted confectioners&rsquo; sugar. Cut into bars.</p>
+<h3>Cranberry Bars</h3>
+<div class="img">
+<img src="images/p13d.jpg" alt="{uncaptioned}" width="219" height="94" />
+</div>
+<div class="verse">
+<p class="t0">2&frac12; cups sifted all-purpose flour</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">&frac12; cup butter or margarine</p>
+<p class="t0">&frac12; cup sugar</p>
+<p class="t0">&frac12; cup firmly packed brown sugar</p>
+<p class="t0">2 eggs</p>
+<p class="t0">&frac12; teaspoon vanilla extract</p>
+<p class="t0">14-oz. jar Ocean Spray Cranberry Orange Relish</p>
+</div>
+<p>Sift flour and salt. Cream butter in mixing bowl. Gradually add sugars; continue
+beating until light and fluffy. Blend in eggs and vanilla. Add dry ingredients
+and mix well. Chill. Roll out dough, half at a time, on floured surface
+to a 16 x 9&Prime; rectangle. Cut into three 16 x 3&Prime; strips. Spread cranberry
+orange relish filling down center of each strip. Fold sides of dough over filling
+using spatula to lift sides, so they just meet. Press together lightly. Cut into 2&Prime;
+bars. Place seam side down on ungreased cookie sheets. Repeat with remaining
+dough. Bake at 375&deg;F. for 12 to 15 minutes, until lightly brown.</p>
+<div class="pb" id="Page_24">24</div>
+<h3>Cranberry Cheese Frosting for Spice Cakes</h3>
+<div class="verse">
+<p class="t0">3-oz. package cream cheese</p>
+<p class="t0">4 tablespoons Ocean Spray Whole Cranberry Sauce</p>
+<p class="t0">&#8539; teaspoon salt</p>
+<p class="t0">1 lb. sifted confectioners&rsquo; sugar</p>
+</div>
+<p>Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar, beating
+until creamy. Excellent frosting for spice cake.</p>
+<h3>Cranberry Fluff Frosting</h3>
+<div class="verse">
+<p class="t0">6 tablespoons butter or margarine</p>
+<p class="t0">2 teaspoons grated orange rind</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">1 lb. sifted confectioners&rsquo; sugar</p>
+<p class="t0">5 tablespoons Ocean Spray Cranberry Juice Cocktail</p>
+</div>
+<p>Cream butter. Add orange rind and salt. Add sugar alternately with cranberry
+cocktail. Beat until light and fluffy.</p>
+<h3>Cranberry Cream Topping</h3>
+<div class="verse">
+<p class="t0">1 cup heavy cream</p>
+<p class="t0">1 tablespoon lemon juice</p>
+<p class="t0">&frac14; cup confectioners&rsquo; sugar, sifted</p>
+<p class="t0">1 cup Ocean Spray Jellied Cranberry Sauce, crushed with a fork</p>
+</div>
+<p>Whip heavy cream until stiff. Fold in lemon juice. Lightly fold in crushed cranberry
+sauce and confectioners&rsquo; sugar. Serve as topping for hot gingerbread.</p>
+<h3>Quick Cranberry Frosting</h3>
+<div class="verse">
+<p class="t0">1 cup Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">1 egg white</p>
+<p class="t0">&#8539; teaspoon salt</p>
+<p class="t0">1 teaspoon almond extract</p>
+<p class="t0">2 teaspoons lemon juice</p>
+</div>
+<p>Combine ingredients and beat with rotary beater or electric mixer until frosting
+stands in peaks. Pile atop angel or sponge cake and serve.</p>
+<h3>Cranberry Frosting</h3>
+<div class="img">
+<img src="images/p14.jpg" alt="{uncaptioned}" width="59" height="96" />
+</div>
+<div class="verse">
+<p class="t0">1 cup Ocean Spray Jellied Cranberry Sauce, beaten until smooth</p>
+<p class="t0">&frac12; cup brown sugar</p>
+<p class="t0">&frac14; cup water</p>
+<p class="t0">1 egg white</p>
+</div>
+<p>Combine cranberry sauce, brown sugar and water. Bring slowly to a boil and
+let cook for two minutes. Place unbeaten egg white in small deep bowl of
+electric mixer. When cranberry syrup has cooked for two minutes, pour
+slowly onto egg white and beat with mixer turned to medium speed. As air is
+beaten into this frosting, the frosting will expand 3 to 4 times in volume. Beat
+with mixer turned to medium-fast speed until frosting will stand in peaks ... 8
+to 10 minutes.</p>
+<p>A fluffy pink frosting for spice or chocolate cake.</p>
+<div class="pb" id="Page_25">25</div>
+<h2 id="c11"><span class="small">CRANBERRY DESSERTS</span></h2>
+<div class="img">
+<img src="images/p14a.jpg" alt="{uncaptioned}" width="157" height="118" />
+</div>
+<h3>Cranberry Cheese Pie</h3>
+<h4>9&Prime; Graham Cracker Crust</h4>
+<div class="verse">
+<p class="t0">1&frac14; cups graham cracker crumbs</p>
+<p class="t0">3 tablespoons sugar</p>
+<p class="t0">6 tablespoons butter or margarine, melted</p>
+</div>
+<p>Combine crumbs and sugar in medium sized bowl. Stir in melted butter until
+thoroughly blended. Pack mixture firmly into 9-inch pie pan and press firmly
+to bottom and sides. Bake in 350&deg;F. oven 8 minutes. Cool.</p>
+<h4>Filling</h4>
+<div class="verse">
+<p class="t0">1&frac12; 8-oz. pkgs. cream cheese</p>
+<p class="t0">2 eggs</p>
+<p class="t0">&frac12; cup sugar</p>
+<p class="t0">&frac12; teaspoon vanilla</p>
+<p class="t0">1 pint sour cream</p>
+<p class="t0">Cranberry Topping</p>
+</div>
+<p>Let cream cheese soften at room temperature. Beat until smooth. Add eggs and
+beat well. Gradually mix in sugar and vanilla. Beat until light and fluffy. Fold
+in sour cream. Pour into cooled graham cracker crust. Bake at 375&deg;F. for 30
+to 35 minutes or until center is firm. Cool. Just before serving spoon cranberry
+topping over pie.</p>
+<h4>Cranberry Topping</h4>
+<div class="verse">
+<p class="t0">1 tablespoon cornstarch</p>
+<p class="t0">3 tablespoons sugar</p>
+<p class="t0">&frac12; teaspoon grated orange rind or vanilla</p>
+<p class="t0">1 lb. can Ocean Spray Whole Cranberry Sauce</p>
+</div>
+<p>Stir cornstarch, sugar, grated orange rind or vanilla and whole cranberry sauce
+together in saucepan. Cook slowly, stirring constantly, until mixture thickens
+(about 5 minutes). Cool. Spoon over Cheese Pie just before serving.</p>
+<h3>Cranberry Crunch</h3>
+<div class="img">
+<img src="images/p14c.jpg" alt="{uncaptioned}" width="85" height="90" />
+</div>
+<div class="verse">
+<p class="t0">1 cup uncooked rolled oats</p>
+<p class="t0">&frac12; cup all-purpose flour</p>
+<p class="t0">1 cup brown sugar</p>
+<p class="t0">&#8531; cup butter</p>
+<p class="t0">1 lb. can Ocean Spray Cranberry Sauce (Jellied or Whole)</p>
+<p class="t0">1 quart vanilla ice cream</p>
+</div>
+<p>Heat oven to 350&deg;F. Mix oats, flour and brown sugar. Cut in butter until
+crumbly. Place half of this mixture in an 8 x 8&Prime; greased cake dish. Cover with
+cranberry sauce. Top with balance of mixture. Bake 45 minutes at 350&deg;F. Serve
+hot in squares topped with scoops of vanilla ice cream. Serves 6 to 8.</p>
+<div class="pb" id="Page_26">26</div>
+<h3>Cranberry Prune Whip</h3>
+<div class="verse">
+<p class="t0">1 cup cooked prunes</p>
+<p class="t0">1 cup Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">Dash salt</p>
+<p class="t0">2 egg whites</p>
+<p class="t0">&frac14; cup chopped nut meats</p>
+</div>
+<p>Pit prunes. Press prunes and cranberry sauce through sieve. Add salt. Beat egg
+whites stiff. Beat fruit mixture into egg whites a small portion at a time. Mixture
+will increase in volume with beating. Fold nut meats into whip. Chill.
+Serve soon after preparation with custard made from leftover egg yolks.
+Serves 4.</p>
+<h3>Cranberry Bavarian Cream</h3>
+<div class="img">
+<img src="images/p15.jpg" alt="{uncaptioned}" width="253" height="79" />
+</div>
+<div class="verse">
+<p class="t0">1 pint Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 package lemon gelatin</p>
+<p class="t0">&frac14; cup sugar</p>
+<p class="t0">Dash salt</p>
+<p class="t0">1 cup heavy cream, whipped</p>
+</div>
+<p>Heat cranberry cocktail to boiling point. Dissolve lemon gelatin, sugar and
+salt in the hot cocktail. Chill mixture until syrupy, stirring frequently. Fold
+whipped cream into the mixture and pour into a well-oiled 1-quart mold.
+Chill 4 hours, and unmold the Bavarian on a serving dish. Cranberry Bavarian
+can also be chilled in a large dessert dish and then spooned into individual serving
+dishes. It is especially nice garnished with whipped cream or coconut and
+served with crisp cookies.</p>
+<h3>Winter Shortcake</h3>
+<div class="verse">
+<p class="t0">1 cup canned crushed pineapple (9-oz. can)</p>
+<p class="t0">1 cup Ocean Spray Whole Cranberry Sauce</p>
+<p class="t0">1 cup finely chopped or shredded red-skinned apple (1 medium to large apple)</p>
+</div>
+<p>Combine ingredients and let stand at room temperature &frac12; to 1 hour before
+serving. Make fruit shortcakes (individual). Split biscuits while piping hot and
+serve shortcake style with the fruit mixture. Serves 6.</p>
+<h3>Cranberry Rice Dessert</h3>
+<div class="img">
+<img src="images/p15b.jpg" alt="{uncaptioned}" width="133" height="71" />
+</div>
+<div class="verse">
+<p class="t0">1 cup cooked rice</p>
+<p class="t0">1 can (1-lb.) Ocean Spray Whole Cranberry Sauce, drained</p>
+<p class="t0">&frac12; cup heavy cream, whipped</p>
+<p class="t0">1 dozen diced marshmallows</p>
+</div>
+<p>Combine rice and whole cranberry sauce. Fold in whipped cream and diced
+marshmallows. Spoon into individual sherbet dishes. Makes 4 servings.</p>
+<div class="pb" id="Page_27">27</div>
+<h3>Cranberry Coeur A La Creme</h3>
+<div class="verse">
+<p class="t0">1 pint cottage cheese, sieved</p>
+<p class="t0">1 cup commercial soured cream</p>
+<p class="t0">&#8539; teaspoon salt</p>
+<p class="t0">1 envelope unflavored gelatine</p>
+<p class="t0">&frac14; cup milk</p>
+<p class="t0">1 (1-lb.) can Ocean Spray Whole Cranberry Sauce, chilled</p>
+</div>
+<p>Put cottage cheese through sieve. Add to soured cream, add salt. Beat until
+smooth. Sprinkle gelatine over milk (to soften) in Pyrex cup. Place cup in pan
+of hot water until gelatine dissolves. Blend into cottage cheese mixture. Rinse
+small bowl (about 1 pint capacity) with cold water. Pour mixture into bowl.
+Chill until firm. Unmold when ready to serve. Top with a spoonful of cranberry
+sauce. Serve remaining sauce in bowl to spoon over wedges.</p>
+<h3>Tropical Sherbet</h3>
+<div class="img">
+<img src="images/p15c.jpg" alt="{uncaptioned}" width="60" height="63" />
+</div>
+<div class="verse">
+<p class="t0">1 (3-oz.) package raspberry flavored gelatin</p>
+<p class="t0">&frac12; cup hot water</p>
+<p class="t0">&frac14; cup lemon juice</p>
+<p class="t0">1 pint soured cream</p>
+<p class="t0">2 egg whites, beaten &rsquo;til stiff</p>
+<p class="t0">1 cup Ocean Spray Cranberry Orange Relish</p>
+<p class="t0">1 tablespoon crystallized ginger, chopped</p>
+</div>
+<p>Put large bowl and beater into refrigerator to chill. Dissolve gelatin in hot
+water; add lemon juice and soured cream. Pour into refrigerator tray and freeze
+to mushy stage. Remove gelatin mixture and beat until light and fluffy. Fold
+in beaten egg whites, cranberry relish and crystallized ginger. Return to trays
+and freeze. Serve with chicken or pork or as a light dessert.</p>
+<h3>Cranberry Orange Sherbet</h3>
+<div class="img">
+<img src="images/p15d.jpg" alt="{uncaptioned}" width="159" height="102" />
+</div>
+<div class="verse">
+<p class="t0">1 large orange</p>
+<p class="t0">1 tablespoon lemon juice</p>
+<p class="t0">1 3-oz. package orange flavored gelatin</p>
+<p class="t0">1 pint vanilla ice cream</p>
+<p class="t0">1 14-oz. jar Ocean Spray Cranberry Orange Relish</p>
+</div>
+<p>Peel and dice orange, reserving juice. Combine orange juice, lemon juice and
+enough water to make 1 cup. Heat to boiling point. Pour over gelatin and stir
+to dissolve. Add to ice cream, mix till well blended. Chill in freezer until the
+consistency of egg white. Fold in diced orange and cranberry orange relish.
+Pour into refrigerator tray and freeze.</p>
+<div class="pb" id="Page_28">28</div>
+<h2 id="c12"><span class="small">CRANBERRY BEVERAGES</span></h2>
+<h3>Cranberry Appe-teaser</h3>
+<div class="img">
+<img src="images/p16.jpg" alt="{uncaptioned}" width="83" height="89" />
+</div>
+<div class="verse">
+<p class="t0">2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">2 cups orange juice</p>
+<p class="t0">4 thin slices of lemon</p>
+<p class="t0">1 tablespoon sugar</p>
+<p class="t0">&frac14; teaspoon cinnamon</p>
+<p class="t0">Dash nutmeg</p>
+</div>
+<p>Mix all ingredients in saucepan. Simmer slowly for 10 minutes. Remove lemon
+slices. <b>Serve hot</b> with orange garnish. Makes 1 quart. <b>Serve cold</b>: Simmer
+lemon, sugar, spices with 1 cup of the cranberry juice. Add remaining fruit
+juices. Chill. Serve over ice mold or cubes.</p>
+<h3>Cranberry Iced Tea</h3>
+<p>In large pitchers mix together equal portions of chilled Ocean Spray Cranberry
+Juice Cocktail and cold tea. Pour over ice cubes in tall glasses to serve.</p>
+<h3>The Cape Codder</h3>
+<div class="verse">
+<p class="t0">2 jiggers Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 jigger vodka (rum, if you prefer)</p>
+</div>
+<p>Serve over the rocks or tall with soda. A splash of lime or lemon optional.</p>
+<h3>Cranberry Fruit Punch</h3>
+<div class="verse">
+<p class="t0">1 quart Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 pint orange juice</p>
+<p class="t0">&frac34; cup lemon juice</p>
+<p class="t0">1 cup pineapple juice</p>
+<p class="t0">&frac12; cup sugar</p>
+<p class="t0">1 to 2 cups water</p>
+</div>
+<p>Stir thoroughly and serve over crushed ice or ice cubes. Makes 8 to 12 servings.</p>
+<h3>Cranberry Rum Punch</h3>
+<div class="img">
+<img src="images/p16b.jpg" alt="{uncaptioned}" width="109" height="159" />
+</div>
+<div class="verse">
+<p class="t0">1&frac14; cups tea (made with 1 teaspoon instant tea)</p>
+<p class="t0">2 cups Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">&frac14; cup orange juice</p>
+<p class="t0">1 tablespoon lemon juice</p>
+<p class="t0">2 tablespoons sugar</p>
+<p class="t0">dash cinnamon</p>
+<p class="t0">dash allspice</p>
+<p class="t0">dash nutmeg</p>
+<p class="t0">2 ounces Bacardi rum</p>
+</div>
+<p>Combine all ingredients and mix well. Serve over ice cubes. Makes 4 servings.</p>
+<div class="pb" id="Page_29">29</div>
+<h3>Hot Buttered Punch</h3>
+<div class="img">
+<img src="images/p16c.jpg" alt="{uncaptioned}" width="67" height="106" />
+</div>
+<div class="verse">
+<p class="t0">&frac34; cup brown sugar, firmly packed</p>
+<p class="t0">1 cup water</p>
+<p class="t0">&frac14; teaspoon salt</p>
+<p class="t0">&frac14; teaspoon nutmeg</p>
+<p class="t0">&frac12; teaspoon cinnamon</p>
+<p class="t0">&frac12; teaspoon allspice</p>
+<p class="t0">&frac34; teaspoon cloves</p>
+<p class="t0">2 1-lb. cans Ocean Spray Jellied Cranberry Sauce</p>
+<p class="t0">3 cups water</p>
+<p class="t0">1 quart pineapple juice</p>
+<p class="t0">Cinnamon sticks</p>
+<p class="t0">Butter or margarine</p>
+</div>
+<p>Bring to a boil sugar, water, salt, spices. Beat cranberry sauce with beater until
+&ldquo;saucy.&rdquo; Add water and beat until smooth. Add cranberry liquid and pineapple
+juice to hot spiced syrup and simmer about 5 minutes. Keep steaming
+hot over hot water. To serve: ladle punch into mugs. Add dots of butter or
+margarine. Serve with cinnamon stick stirrers. Yield: 2&frac12; quarts.</p>
+<h3>Cranberry Tickle</h3>
+<p>(Yogurt gives this drink the tickle)</p>
+<div class="verse">
+<p class="t0">2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">1 cup yogurt</p>
+<p class="t0">2 eggs</p>
+<p class="t0">&frac12; cup granulated sugar</p>
+<p class="t0">&frac12; teaspoon ground nutmeg</p>
+</div>
+<p>Combine all ingredients in a blender, whirl at top speed for 30 seconds. Serve
+immediately in tall glasses. Suggested garnish: sprinkle of nutmeg. Serves 4.</p>
+<h3>Holiday Punch</h3>
+<div class="verse">
+<p class="t0">1 quart Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 pint lime sherbet</p>
+</div>
+<p>Chill cranberry juice cocktail in refrigerator until serving time. Pour into punch
+bowl. Float small lime sherbet scoops on top of the cranberry juice. To serve,
+ladle juice and 1 scoop sherbet into each punch cup. Makes 10-12 servings.</p>
+<h3>Pink Cooler</h3>
+<div class="img">
+<img src="images/p16d.jpg" alt="{uncaptioned}" width="70" height="212" />
+</div>
+<div class="verse">
+<p class="t0">3 ounces of white Muscatel</p>
+<p class="t0">3 ounces of Ocean Spray Cranberry Juice Cocktail</p>
+</div>
+<p>Pour over ice cubes in a tall glass, stir, serve.</p>
+<h3>Cranberry Collins</h3>
+<div class="verse">
+<p class="t0">2 oz. Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 oz. lemon juice</p>
+<p class="t0">1 heaping teaspoon powdered sugar</p>
+<p class="t0">2 oz. Vodka</p>
+</div>
+<p>Shake with plenty of ice and pour unstrained into Collins glass. Fill with
+sparkling water, stir and serve.</p>
+<div class="pb" id="Page_30">30</div>
+<h3>Three Fruit Punch</h3>
+<p>(For those who like a &lsquo;float&rsquo; of ice cream)</p>
+<div class="img">
+<img src="images/p17.jpg" alt="{uncaptioned}" width="71" height="87" />
+</div>
+<div class="verse">
+<p class="t0">4 cups (1 quart) Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">&#8532; cup pineapple juice, chilled</p>
+<p class="t0">&#8532; cup apple juice, chilled</p>
+<p class="t0">2 cups (1 pint) vanilla ice cream</p>
+</div>
+<p>Combine cranberry juice cocktail, pineapple juice and apple juice. Pour into tall
+glasses and top with scoops of vanilla ice cream. Serves 4.</p>
+<h3>Frozen Fire</h3>
+<p>(A firecracker red drink for those special holidays)</p>
+<div class="verse">
+<p class="t0">8 cups (2 quarts) Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">2 cups (1 pint) raspberry sherbet</p>
+<p class="t0">3 cups raspberry soda, chilled</p>
+</div>
+<p>Combine cranberry juice cocktail and raspberry sherbet and beat together until
+smooth and well blended. Add raspberry soda. Serve at once in tall glasses.
+Suggested garnish: pineapple spears. Serves 12.</p>
+<h3>Cranberry Sangria</h3>
+<div class="img">
+<img src="images/p17a.jpg" alt="{uncaptioned}" width="69" height="105" />
+</div>
+<div class="verse">
+<p class="t0">6 quarts Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">1 cup honey</p>
+<p class="t0">1&frac12; teaspoons almond extract</p>
+<p class="t0">Ice cubes</p>
+<p class="t0">Lemon, orange and lime slices, halved</p>
+<p class="t0">Chilled club soda</p>
+</div>
+<p>Combine cranberry juice cocktail, honey and almond. Chill. When ready to serve,
+pour 1 cup (8 ounces) into a tall glass. Add 2 or 3 ice cubes, half slices of lemon,
+orange and lime and a splash of club soda. Serves 24.</p>
+<h3>Cranberry-Apple Twirl</h3>
+<p>(Whirl a twirl)</p>
+<div class="verse">
+<p class="t0">2 cups (1 pint) Ocean Spray Cranapple</p>
+<p class="t0">2 cups (1 pint) lemon sherbet, softened</p>
+</div>
+<p>Combine ingredients in a blender and whirl at top speed for 30 seconds. Pour into
+tall glasses and serve at once. Suggested garnish: ground cinnamon. Serves 4.</p>
+<h3>Cranberry Apple Soda</h3>
+<div class="verse">
+<p class="t0">2 cups Ocean Spray Cranapple, chilled</p>
+<p class="t0">&frac12; cup applesauce</p>
+<p class="t0">1 cup orange juice, chilled</p>
+<p class="t0">4 scoops vanilla ice cream</p>
+</div>
+<p>Mix cranapple, applesauce and orange juice. Pour into 4 glasses and top each glass
+with a scoop of vanilla ice cream. Serve with straws. Serves 4.</p>
+<div class="pb" id="Page_31">31</div>
+<h3>Hot Mulled Cranberry Punch</h3>
+<div class="img">
+<img src="images/p17c.jpg" alt="{uncaptioned}" width="69" height="98" />
+</div>
+<div class="verse">
+<p class="t0">1 quart Ocean Spray Cranberry Juice Cocktail</p>
+<p class="t0">1 can (6 ounces) frozen concentrated pink lemonade</p>
+<p class="t0">1 cup grape juice</p>
+<p class="t0">1&frac12; cups water</p>
+<p class="t0">2 cinnamon sticks</p>
+<p class="t0">10 whole cloves</p>
+<p class="t0">Lemon slices</p>
+</div>
+<p>Combine all ingredients in a saucepan. Bring to a boil, lower heat and simmer 10
+minutes. Remove spices and serve at once garnished with lemon slices. Serves 8.</p>
+<h3>Ranchhouse Punch</h3>
+<div class="verse">
+<p class="t0">6 quarts Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">2 cups (1 pint) strawberry soda syrup</p>
+<p class="t0">Crushed ice</p>
+<p class="t0">Chilled lemon-lime soda</p>
+<p class="t0">Pineapple chunks</p>
+</div>
+<p>Mix cranberry juice cocktail and syrup. Chill. Pour 1 cup (8 ounces) of the mixture
+into a tall glass. Add crushed ice and fill to the top with 7-Up. Add pineapple chunks.
+Serve with straws.</p>
+<h3>Cranberry Cola</h3>
+<p>(New cola combo)</p>
+<div class="img">
+<img src="images/p17d.jpg" alt="{uncaptioned}" width="121" height="112" />
+</div>
+<div class="verse">
+<p class="t0">2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">2 cups cola beverage, chilled</p>
+<p class="t0">Juice of 1 small lemon</p>
+</div>
+<p>Combine all ingredients and stir to blend. Pour into tall glasses. Serve with ice
+cubes. Serves 4.</p>
+<h3>Hobgoblin Grog</h3>
+<p>(No tricks to this treat)</p>
+<div class="verse">
+<p class="t0">6 cups (1&frac12; quarts) Ocean Spray Crangrape</p>
+<p class="t0">2 cups Ocean Spray Indian River grapefruit juice</p>
+<p class="t0">1 lemon, cut into thin slices</p>
+</div>
+<p>Combine all ingredients and heat to the boiling point. Remove lemon slices and pour
+mixture into mugs. Serve hot. Serves 8.</p>
+<div class="pb" id="Page_32">32</div>
+<h3>Cranapple Bounce</h3>
+<p>(Soak bananas in lemon juice after peeling, to hold the color)</p>
+<div class="img">
+<img src="images/p18.jpg" alt="{uncaptioned}" width="75" height="98" />
+</div>
+<div class="verse">
+<p class="t0">6 cups (1&frac12; quarts) Ocean Spray Cranapple, chilled</p>
+<p class="t0">Juice of 2 limes</p>
+<p class="t0">2 tablespoons granulated sugar</p>
+<p class="t0">2 very ripe bananas</p>
+<p class="t0">1 tablespoon rum flavoring</p>
+</div>
+<p>Combine cranapple, lime juice and sugar. Sieve bananas, and stir into cranapple
+mixture until sugar is dissolved. (Or combine cranapple, lime juice, sugar and
+bananas and whirl in a blender.) Blend in rum flavoring. Place ice cubes in a bowl;
+add cranapple mixture. Stir well. Serve in tall glasses. Suggested garnish: sliced
+bananas and mint sprigs. Serves 8.</p>
+<h3>Cran-Grapefruit Tonic</h3>
+<p>(Serve in your longest, tallest, thinnest glasses)</p>
+<div class="verse">
+<p class="t0">2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled</p>
+<p class="t0">2 cups Ocean Spray Indian River grapefruit juice, chilled</p>
+<p class="t0">2 cups tonic water, chilled</p>
+</div>
+<p>Combine cranberry juice cocktail with grapefruit juice. Stir in tonic water. Pour
+into tall glasses; add ice cubes. Serve at once. Serves 6.</p>
+<h3>Spicy Cranberry Glow</h3>
+<p>(Spiced apple rings for gourmets)</p>
+<div class="img">
+<img src="images/p18a.jpg" alt="{uncaptioned}" width="73" height="100" />
+</div>
+<div class="verse">
+<p class="t0">4 cups (1 quart) Ocean Spray Cranberry juice Cocktail</p>
+<p class="t0">&#8531; cup granulated sugar</p>
+<p class="t0">Juice of 1 lemon</p>
+<p class="t0">3 whole cloves</p>
+<p class="t0">2 cinnamon sticks</p>
+<p class="t0">2 teaspoons brandy extract or &frac12; cup brandy</p>
+</div>
+<p>Combine all ingredients and bring to a boil; lower heat and simmer 5 minutes.
+Remove spices and serve hot in large mugs. Suggested garnish: spiced apple rings.
+Serves 4.</p>
+<h3>Crangrape Mixer</h3>
+<p>(A sparkling cooler)</p>
+<div class="verse">
+<p class="t0">2 cups (1 pint) Ocean Spray Crangrape, chilled</p>
+<p class="t0">4 teaspoons instant unsweetened tea, lemon flavor</p>
+<p class="t0">2 cups (1 pint) ginger ale, chilled</p>
+</div>
+<p>Combine crangrape and tea and stir until dissolved. Stir in ginger ale. Pour into tall
+glasses. Add ice cubes. Serves 4.</p>
+<div class="img">
+<img src="images/p18c.jpg" alt="{uncaptioned}" width="252" height="79" />
+</div>
+<div class="img">
+<img src="images/p20.jpg" alt="Ocean Spray" width="400" height="260" />
+</div>
+<h2>Transcriber&rsquo;s Notes</h2>
+<ul>
+<li>Silently corrected a few typos.</li>
+<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
+<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li>
+</ul>
+<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK ALL-TIME FAVORITE CRANBERRY RECIPES ***</div>
+<div style='text-align:left'>
+
+<div style='display:block; margin:1em 0'>
+Updated editions will replace the previous one&#8212;the old editions will
+be renamed.
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author	nfenwick <nfenwick@pglaf.org>	2025-01-22 12:08:02 -0800
committer	nfenwick <nfenwick@pglaf.org>	2025-01-22 12:08:02 -0800
commit	245a8d9a6d5481dee40887ead04b06ec0f80be20 (patch)
tree	110d07a7ad32815cbc698b62f09cb1628745249c