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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..19fb980 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #66654 (https://www.gutenberg.org/ebooks/66654) diff --git a/old/66654-0.txt b/old/66654-0.txt deleted file mode 100644 index aea8bbc..0000000 --- a/old/66654-0.txt +++ /dev/null @@ -1,2284 +0,0 @@ -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_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK ALL-TIME FAVORITE CRANBERRY -RECIPES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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} -.fndef, p.fn { text-align:justify; margin-top:1.5em; margin-left:1.5em; text-indent:-1.5em; } -.fndef p.fncont, .fndef dl { margin-left:0em; text-indent:0em; } -.fnblock div.fncont { margin-left:1.5em; text-indent:0em; margin-top:1em; text-align:justify; } -.fnblock dl { margin-top:0; margin-left:4em; text-indent:-2em; } -.fnblock dt { text-align:justify; } -dl.catalog dd { font-style:italic; } -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> -<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 ’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’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: “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.</p> -<div class="pb" id="Page_2">2</div> -<p>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.</p> -<div class="img"> -<img src="images/p03.jpg" alt="PAKIMINTZEN—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’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.</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’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 (½ pound) Ocean Spray fresh or frozen cranberries</p> -<p class="t0">3 cups miniature marshmallows</p> -<p class="t0">¾ cup sugar</p> -<p class="lc"><span class="gs">* * * * *</span></p> -<p class="t0">2 cups diced unpared tart apples</p> -<p class="t0">½ cup seedless green grapes</p> -<p class="t0">½ cup broken walnuts</p> -<p class="t0">½ 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 1½ 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 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.</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 3½ 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">½ cup sugar</p> -<p class="t0">½ 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">½ teaspoon grated orange peel</p> -<p class="t0">½ 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″ 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.</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">¼ cup butter (margarine)</p> -<p class="t0">½ medium onion (chopped)</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">¼ teaspoon ginger</p> -<p class="t0">1 teaspoon grated orange rind</p> -<p class="t0">¾ cup orange juice</p> -<p class="t0">1½ cups Ocean Spray Fresh Cranberries</p> -<p class="t0">½ cup chopped walnuts</p> -<p class="t0">¾ 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">½ cup fresh cranberries, chopped</p> -<p class="t0">1 pound ground beef</p> -<p class="t0">⅓ cup evaporated milk</p> -<p class="t0">1 10½-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 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.</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">½ cup dry red wine</p> -<p class="t0">½ 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">¾ teaspoon salt</p> -<p class="t0">½ cup sugar</p> -<p class="t0">5 tablespoons butter</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">½ cup milk</p> -<p class="t0">2½ cups Ocean Spray fresh cranberries, coarsely chopped</p> -</div> -<h4>Topping:</h4> -<div class="verse"> -<p class="t0">¼ cup all-purpose flour</p> -<p class="t0">½ 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″ -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.</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">1½ teaspoons baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ teaspoon baking soda</p> -<p class="t0">¾ cup orange juice</p> -<p class="t0">2 tablespoons shortening</p> -<p class="t0">1 well beaten egg</p> -<p class="t0">1½ cups Ocean Spray fresh or fresh frozen cranberries, coarsely chopped</p> -<p class="t0">½ 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°. 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 ¼ cup flour, -2 tablespoons butter or margarine, ⅓ cup sugar and ¾ 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 ½ cup and orange juice to ½ 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">1½ teaspoons baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ teaspoon baking soda</p> -<p class="t0">2 tablespoons shortening</p> -<p class="t0">1 tablespoon grated orange peel</p> -<p class="t0">¾ 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">½ cup chopped nuts</p> -</div> -<p>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.</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">¾ cup Ocean Spray fresh cranberries, halved</p> -<p class="t0">½ cup powdered sugar</p> -<p class="t0">2 cups flour</p> -<p class="t0">3 teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ 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 ⅔ full. Bake in moderate oven 350°F. for 20 minutes. -Makes 1 dozen.</p> -<h3>Cranberry Kitchen Cookies</h3> -<div class="verse"> -<p class="t0">½ cup butter or margarine</p> -<p class="t0">1 cup granulated sugar</p> -<p class="t0">¾ cup brown sugar (packed)</p> -<p class="t0">¼ 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">¼ teaspoon baking soda</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 cup chopped nuts</p> -<p class="t0">2½ 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°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 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.</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">½ 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">½ 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">½ cup all-purpose flour</p> -<p class="t0">⅓ 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° 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 (½ pound) Ocean Spray fresh or frozen cranberries, chopped</p> -<p class="t0">1 large banana, diced</p> -<p class="t0">1½ 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">½ 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 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.</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">½ 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">¼ 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">1½ cups water</p> -<p class="t0">2 cups Ocean Spray fresh or frozen cranberries</p> -<p class="t0">¼ 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 2½ 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">¾ cup sugar</p> -<p class="t0">2 teaspoons unflavored gelatin</p> -<p class="t0">⅓ 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">½ cup dairy sour cream</p> -<p class="t0">⅔ 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 1½ 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">½ 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">¼ 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">⅔ 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 1⅓ 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">½ cup cold water</p> -<p class="t0">2 cans (1 lb. each) Ocean Spray Jellied Cranberry Sauce</p> -<p class="t0">⅓ to ½ 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 ’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">¾ cup very hot water</p> -<p class="t0">1 (1-lb.) can Ocean Spray Whole Cranberry Sauce</p> -<p class="t0">¼ 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 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.</p> -<p><b>Note</b>: <i>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.</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">½ 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">½ 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">½ 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">¼ cup mayonnaise</p> -<p class="t0">¼ cup powdered sugar</p> -<p class="t0">½ 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">½ 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">½ 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—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.</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">¼ cup cold water</p> -<p class="t0">2 cans (2½ cups) condensed cream of chicken soup</p> -<p class="t0">¼ cup mayonnaise</p> -<p class="t0">1 tablespoon minced parsley</p> -</div> -<p>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.</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">¼ 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">½ cup cold water</p> -<p class="t0">1 14-oz. jar Ocean Spray Cranberry Orange Relish</p> -<p class="t0">½ cup chopped walnuts</p> -</div> -<p>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.</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">⅓ 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″ 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.</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">⅔ 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">1½ teaspoons salt</p> -<p class="t0">¼ teaspoon pepper</p> -<p class="t0">1½ 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°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">¼ 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">¼ cup blanched almonds</p> -<p class="t0">¾ cup raisins</p> -<p class="t0">¾ cup quick cooking rice</p> -<p class="t0">¼ 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°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.</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">½ 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">¼ 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">½ cup brown sugar</p> -<p class="t0">½ cup drained canned apricots, sieved or 1 can strained apricot baby food</p> -</div> -<p>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.</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 (⅛-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°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 ½ 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″ 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°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">¼ teaspoon pepper</p> -<p class="t0">1 teaspoon paprika</p> -<p class="t0">⅓ cup butter</p> -<p class="t0">1 cup Ocean Spray Cranberry Juice Cocktail</p> -<p class="t0">½ cup slivered almonds, toasted</p> -</div> -<p>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.</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">½ teaspoon pepper</p> -<p class="t0">2 teaspoons paprika</p> -<p class="t0">⅔ 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. 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.</p> -<h4>Curried Rice</h4> -<div class="verse"> -<p class="t0">2¼ cups rice</p> -<p class="t0">½ cup butter</p> -<p class="t0">2 teaspoons curry powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">4½ 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—about 14 minutes. Makes 8 servings.</p> -<h3>Chicken ’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 ½ hour at 350°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">¾ cup granulated sugar</p> -<p class="t0">3 teaspoons baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ 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°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.</p> -<p><b>Note</b>: <i>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.</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">¼ cup chopped nuts</p> -<p class="t0">½ cup Ocean Spray Jellied Cranberry Sauce</p> -<p class="t0">¼ cup brown sugar</p> -<p class="t0">6 to 8 brown ’n serve rolls</p> -</div> -<p>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.</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">½ 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 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.</p> -<p><i><b>Almond Glaze</b></i>: Blend together ¼ cup milk, ½ to 1 teaspoon Almond -extract and 2 cups sifted confectioners’ 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">¼ 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">¼ 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°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">¼ cup brown sugar</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">½ 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">¼ teaspoon nutmeg</p> -<p class="t0">1 egg</p> -<p class="t0">¾ 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 ⅔ full. Bake in hot oven (400°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">¼ teaspoon salt</p> -<p class="t0">¼ cup brown sugar</p> -<p class="t0">¼ teaspoon vanilla</p> -<p class="t0">½ 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°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">¼ 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">¼ teaspoon salt</p> -<p class="t0">¾ 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″, 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">¼ teaspoon cinnamon</p> -<p class="t0">Dash nutmeg</p> -<p class="t0">⅓ cup walnut meats, broken</p> -<p class="t0">⅔ 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°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">½ 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">½ cup nut meats</p> -<p class="t0">1¼ cups sifted all-purpose flour</p> -<p class="t0">¼ 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">½ 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°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.</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″ baked pie shell, cooled</p> -<p class="t0">1½ 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">¾ cup sugar</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">¼ teaspoon ground nutmeg</p> -<p class="t0">1½ cups packaged biscuit mix</p> -<p class="t0">1 8-oz. can (1 cup) Ocean Spray Jellied Cranberry Sauce, chilled and cut in ½ inch cubes</p> -<p class="t0">1 cup chopped pecans</p> -<p class="t0">Sifted confectioners’ 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″ baking pan. Bake in 350° oven for -20 to 25 minutes. Sprinkle with sifted confectioners’ 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">2½ cups sifted all-purpose flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ cup butter or margarine</p> -<p class="t0">½ cup sugar</p> -<p class="t0">½ cup firmly packed brown sugar</p> -<p class="t0">2 eggs</p> -<p class="t0">½ 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″ 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.</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">⅛ teaspoon salt</p> -<p class="t0">1 lb. sifted confectioners’ 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">¼ teaspoon salt</p> -<p class="t0">1 lb. sifted confectioners’ 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">¼ cup confectioners’ 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’ 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">⅛ 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">½ cup brown sugar</p> -<p class="t0">¼ 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″ Graham Cracker Crust</h4> -<div class="verse"> -<p class="t0">1¼ 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°F. oven 8 minutes. Cool.</p> -<h4>Filling</h4> -<div class="verse"> -<p class="t0">1½ 8-oz. pkgs. cream cheese</p> -<p class="t0">2 eggs</p> -<p class="t0">½ cup sugar</p> -<p class="t0">½ 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°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">½ 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">½ cup all-purpose flour</p> -<p class="t0">1 cup brown sugar</p> -<p class="t0">⅓ 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°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.</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">¼ 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">¼ 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 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.</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">½ 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">⅛ teaspoon salt</p> -<p class="t0">1 envelope unflavored gelatine</p> -<p class="t0">¼ 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">½ cup hot water</p> -<p class="t0">¼ cup lemon juice</p> -<p class="t0">1 pint soured cream</p> -<p class="t0">2 egg whites, beaten ’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">¼ 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">¾ cup lemon juice</p> -<p class="t0">1 cup pineapple juice</p> -<p class="t0">½ 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">1¼ cups tea (made with 1 teaspoon instant tea)</p> -<p class="t0">2 cups Ocean Spray Cranberry Juice Cocktail</p> -<p class="t0">¼ 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">¾ cup brown sugar, firmly packed</p> -<p class="t0">1 cup water</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon nutmeg</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">½ teaspoon allspice</p> -<p class="t0">¾ 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 -“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.</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">½ cup granulated sugar</p> -<p class="t0">½ 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 ‘float’ 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">⅔ cup pineapple juice, chilled</p> -<p class="t0">⅔ 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">1½ 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">½ 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">1½ 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 (1½ 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 (1½ 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">⅓ 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 ½ 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’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—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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