<SPAN name="startofbook"></SPAN>
<div id="cover" class="fig">>
<ANTIMG id="coverpage" src="images/cover.jpg" alt="All-Time Favorite Cranberry Recipes" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p02.jpg" alt="{uncaptioned}" width-obs="330" height-obs="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="fig">> <ANTIMG src="images/p02a.jpg" alt="IT’S BEAUTIFUL, DEAR" width-obs="296" height-obs="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="fig">> <ANTIMG src="images/p03.jpg" alt="PAKIMINTZEN—HEAP GOOD" width-obs="214" height-obs="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="fig">> <ANTIMG src="images/p03a.jpg" alt="{uncaptioned}" width-obs="277" height-obs="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="fig">> <ANTIMG src="images/p03c.jpg" alt="{uncaptioned}" width-obs="313" height-obs="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="fig">> <ANTIMG src="images/p03d.jpg" alt="{uncaptioned}" width-obs="188" height-obs="65" /></div>
<div class="pb" id="Page_4">4</div>
<h2 id="toc" class="center">Contents</h2>
<br/><SPAN href="#c1"><span class="large"><i>Fresh</i></span></SPAN> <span class="large"><i>Page</i></span>
<br/><SPAN href="#c2">CRANBERRY SALADS AND SIDE DISHES</SPAN> 5-6
<br/><SPAN href="#c3">CRANBERRY MAIN DISHES</SPAN> 7
<br/><SPAN href="#c4">CRANBERRY BREADS, CAKES AND COOKIES</SPAN> 8-9
<br/><SPAN href="#c5">CRANBERRY DESSERTS</SPAN> 10-11
<br/><SPAN href="#c6"><span class="large"><i>Recipes with Cranberry Drinks and Sauces</i></span></SPAN>
<br/><SPAN href="#c7">APPETIZERS</SPAN> 12
<br/><SPAN href="#c8">CRANBERRY SALADS</SPAN> 13-15
<br/><SPAN href="#c9">CRANBERRY MAIN DISHES</SPAN> 16-19
<br/><SPAN href="#c10">CRANBERRY BREADS, CAKES AND COOKIES</SPAN> 20-24
<br/><SPAN href="#c11">CRANBERRY DESSERTS</SPAN> 25-27
<br/><SPAN href="#c12">CRANBERRY BEVERAGES</SPAN> 28-32
<div class="fig">> <ANTIMG src="images/p04.jpg" alt="{uncaptioned}" width-obs="186" height-obs="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="fig">> <ANTIMG src="images/p04b.jpg" alt="{uncaptioned}" width-obs="107" height-obs="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="fig">> <ANTIMG src="images/p04c.jpg" alt="{uncaptioned}" width-obs="68" height-obs="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="fig">> <ANTIMG src="images/p05.jpg" alt="{uncaptioned}" width-obs="96" height-obs="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="fig">> <ANTIMG src="images/p05b.jpg" alt="{uncaptioned}" width-obs="75" height-obs="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="fig">> <ANTIMG src="images/p05c.jpg" alt="{uncaptioned}" width-obs="200" height-obs="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="fig">> <ANTIMG src="images/p05d.jpg" alt="{uncaptioned}" width-obs="53" height-obs="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="fig">> <ANTIMG src="images/p06.jpg" alt="{uncaptioned}" width-obs="71" height-obs="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="fig">> <ANTIMG src="images/p06b.jpg" alt="{uncaptioned}" width-obs="63" height-obs="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"><SPAN class="fn" id="fr_a" href="#fn_a">[a]</SPAN>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"><SPAN class="fn" id="fn_a" href="#fr_a">[a]</SPAN>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="fig">> <ANTIMG src="images/p06c.jpg" alt="{uncaptioned}" width-obs="67" height-obs="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="fig">> <ANTIMG src="images/p07.jpg" alt="{uncaptioned}" width-obs="188" height-obs="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="fig">> <ANTIMG src="images/p07c.jpg" alt="{uncaptioned}" width-obs="96" height-obs="101" /></div>
<h3>Cranberry Refrigerator Dessert</h3>
<div class="fig">> <ANTIMG src="images/p07d.jpg" alt="{uncaptioned}" width-obs="69" height-obs="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="fig">> <ANTIMG src="images/p07e.jpg" alt="{uncaptioned}" width-obs="68" height-obs="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="fig">> <ANTIMG src="images/p07f.jpg" alt="{uncaptioned}" width-obs="58" height-obs="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="fig">> <ANTIMG src="images/p08.jpg" alt="{uncaptioned}" width-obs="58" height-obs="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="fig">> <ANTIMG src="images/p08c.jpg" alt="{uncaptioned}" width-obs="54" height-obs="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="fig">> <ANTIMG src="images/p08d.jpg" alt="{uncaptioned}" width-obs="120" height-obs="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="fig">> <ANTIMG src="images/p08e.jpg" alt="{uncaptioned}" width-obs="52" height-obs="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="fig">> <ANTIMG src="images/p08f.jpg" alt="{uncaptioned}" width-obs="70" height-obs="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="fig">> <ANTIMG src="images/p09.jpg" alt="{uncaptioned}" width-obs="56" height-obs="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="fig">> <ANTIMG src="images/p09c.jpg" alt="{uncaptioned}" width-obs="65" height-obs="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="fig">> <ANTIMG src="images/p09d.jpg" alt="{uncaptioned}" width-obs="62" height-obs="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="fig">> <ANTIMG src="images/p09e.jpg" alt="{uncaptioned}" width-obs="100" height-obs="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="fig">> <ANTIMG src="images/p10.jpg" alt="{uncaptioned}" width-obs="158" height-obs="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="fig">> <ANTIMG src="images/p10b.jpg" alt="{uncaptioned}" width-obs="85" height-obs="106" /></div>
<h3>Cranburgers</h3>
<div class="fig">> <ANTIMG src="images/p10c.jpg" alt="{uncaptioned}" width-obs="178" height-obs="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="fig">> <ANTIMG src="images/p10d.jpg" alt="{uncaptioned}" width-obs="63" height-obs="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="fig">> <ANTIMG src="images/p10e.jpg" alt="{uncaptioned}" width-obs="204" height-obs="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="fig">> <ANTIMG src="images/p11.jpg" alt="{uncaptioned}" width-obs="385" height-obs="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="fig">> <ANTIMG src="images/p11d.jpg" alt="{uncaptioned}" width-obs="57" height-obs="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="fig">> <ANTIMG src="images/p11e.jpg" alt="{uncaptioned}" width-obs="78" height-obs="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="fig">> <ANTIMG src="images/p11f.jpg" alt="{uncaptioned}" width-obs="263" height-obs="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="fig">> <ANTIMG src="images/p12.jpg" alt="{uncaptioned}" width-obs="97" height-obs="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="fig">> <ANTIMG src="images/p12a.jpg" alt="{uncaptioned}" width-obs="62" height-obs="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="fig">> <ANTIMG src="images/p12c.jpg" alt="{uncaptioned}" width-obs="58" height-obs="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="fig">> <ANTIMG src="images/p12d.jpg" alt="{uncaptioned}" width-obs="219" height-obs="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="fig">> <ANTIMG src="images/p12e.jpg" alt="{uncaptioned}" width-obs="67" height-obs="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="fig">> <ANTIMG src="images/p13.jpg" alt="{uncaptioned}" width-obs="94" height-obs="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="fig">> <ANTIMG src="images/p13b.jpg" alt="{uncaptioned}" width-obs="73" height-obs="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="fig">> <ANTIMG src="images/p13c.jpg" alt="{uncaptioned}" width-obs="62" height-obs="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="fig">> <ANTIMG src="images/p13d.jpg" alt="{uncaptioned}" width-obs="219" height-obs="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="fig">> <ANTIMG src="images/p14.jpg" alt="{uncaptioned}" width-obs="59" height-obs="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="fig">> <ANTIMG src="images/p14a.jpg" alt="{uncaptioned}" width-obs="157" height-obs="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="fig">> <ANTIMG src="images/p14c.jpg" alt="{uncaptioned}" width-obs="85" height-obs="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="fig">> <ANTIMG src="images/p15.jpg" alt="{uncaptioned}" width-obs="253" height-obs="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="fig">> <ANTIMG src="images/p15b.jpg" alt="{uncaptioned}" width-obs="133" height-obs="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="fig">> <ANTIMG src="images/p15c.jpg" alt="{uncaptioned}" width-obs="60" height-obs="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="fig">> <ANTIMG src="images/p15d.jpg" alt="{uncaptioned}" width-obs="159" height-obs="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="fig">> <ANTIMG src="images/p16.jpg" alt="{uncaptioned}" width-obs="83" height-obs="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="fig">> <ANTIMG src="images/p16b.jpg" alt="{uncaptioned}" width-obs="109" height-obs="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="fig">> <ANTIMG src="images/p16c.jpg" alt="{uncaptioned}" width-obs="67" height-obs="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="fig">> <ANTIMG src="images/p16d.jpg" alt="{uncaptioned}" width-obs="70" height-obs="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="fig">> <ANTIMG src="images/p17.jpg" alt="{uncaptioned}" width-obs="71" height-obs="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="fig">> <ANTIMG src="images/p17a.jpg" alt="{uncaptioned}" width-obs="69" height-obs="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="fig">> <ANTIMG src="images/p17c.jpg" alt="{uncaptioned}" width-obs="69" height-obs="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="fig">> <ANTIMG src="images/p17d.jpg" alt="{uncaptioned}" width-obs="121" height-obs="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="fig">> <ANTIMG src="images/p18.jpg" alt="{uncaptioned}" width-obs="75" height-obs="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="fig">> <ANTIMG src="images/p18a.jpg" alt="{uncaptioned}" width-obs="73" height-obs="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="fig">> <ANTIMG src="images/p18c.jpg" alt="{uncaptioned}" width-obs="252" height-obs="79" /></div>
<div class="fig">> <ANTIMG src="images/p20.jpg" alt="Ocean Spray" width-obs="400" height-obs="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>
<SPAN name="endofbook"></SPAN>
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