All-Time Favorite Cranberry Recipes
Author: Unknown
Date: 2021-11-02T00:00:00+00:00
Keywords: Cooking (Cranberries)

The Project Gutenberg eBook of All-Time Favorite Cranberry Recipes

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

Creator: Inc. Ocean Spray Cranberries

Release date: November 2, 2021 [eBook #66654]
Most recently updated: October 18, 2024

Language: English

Original publication: United States: Ocean Spray Cranberries, Inc, 1970

Credits: 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

1

CRANBERRIES
the Year ’Round Berries with the Bounce

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.

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.

2

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.

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.

3

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.

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.

4

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

Published by Ocean Spray Cranberries, Inc.
Plymouth, Massachusetts 02360

5

Fresh

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

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.

6

Whole Berry Cranberry Sauce

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

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.

7

CRANBERRY MAIN DISHES

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

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.

8

CRANBERRY BREADS, CAKES AND COOKIES

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

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.

9

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

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.

10

CRANBERRY DESSERTS

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.

Cranberry Refrigerator Dessert

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.

11

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

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

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.

12

Recipes with Cranberry Drinks and Sauces

APPETIZERS

Cranberry Fruit Dip

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

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

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.

13

CRANBERRY SALADS

Cranberry Lemon Ring

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

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.

14

Oriental Cranberry Salad

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

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

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.

15

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

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.

16

CRANBERRY MAIN DISHES

Hamburgers Delish

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.

Cranburgers

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.

17

Chicken South Pacific

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

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.

18

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

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

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.

19

Cranberry Chicken Curry

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

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.

20

CRANBERRY BREADS, CAKES AND COOKIES

Cranberry Nut Bread

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

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

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.

21

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

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

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.

22

Autumn Spice Cakes

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

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.

23

Cranberry Frosty Pie

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

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.

24

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

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.

25

CRANBERRY DESSERTS

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

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.

26

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

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

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.

27

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

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

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.

28

CRANBERRY BEVERAGES

Cranberry Appe-teaser

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

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.

29

Hot Buttered Punch

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

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.

30

Three Fruit Punch

(For those who like a ‘float’ of ice cream)

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

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.

31

Hot Mulled Cranberry Punch

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)

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.

32

Cranapple Bounce

(Soak bananas in lemon juice after peeling, to hold the color)

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)

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.

Transcriber’s Notes

- Silently corrected a few typos.

- Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

- In the text versions only, text in italics is delimited by _underscores_.

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Table of Contents

All-Time Favorite CRANBERRY RECIPES
The Beginning of the Berries
The Naming of the Berries
The Taming of the Berries
The Testing of the Berries
Contents
Fresh

CRANBERRY SALADS AND SIDE DISHES

- Cranberry Waldorf
- Cranberry Orange Crush
- Whole Berry Cranberry Sauce
- Cranberry Applesauce
- Baked Cranberry Acorn Squash

CRANBERRY MAIN DISHES

- Chicken Ruby
- Stuffed Burger Bundles
- Cranberry Pork Chops

CRANBERRY BREADS, CAKES AND COOKIES

- Cranberry Coffee Cake

- Topping:

- Cranberry Squares
- Cranberry Fruit Nut Bread
- Cranberry Muffins
- Cranberry Kitchen Cookies

CRANBERRY DESSERTS

- Fresh Cranberry Crunch
- Cranberry Refrigerator Dessert
- Cranberry Fruit Bowl
- Hot Cranberry Fruit Compote
- Cranberries Jubilee
- Cranberry Lemon Sauce

Recipes with Cranberry Drinks and Sauces APPETIZERS

- Cranberry Fruit Dip
- Ham and Chicken Fondue
- Tangy Cranberry Dip

CRANBERRY SALADS

- Cranberry Lemon Ring
- Cranberry Cherry Mist
- Cranberry Jewel Salad
- Oriental Cranberry Salad
- Frozen Cranberry Layer Salad
- Frozen Cranberry Cheese Salad
- Cranberry Salad Sweet and Sour

- Cranberry-Chicken Party Salad

- Chicken Layer

- Cranberry Layer

- Cranberry Orange Salad

CRANBERRY MAIN DISHES

- Hamburgers Delish

- Cranberry Sausage Corn Cake

- Cranburgers

- Cranburger Sauce

- Chicken South Pacific
- Elegante Chicken
- Cranberry Apricot Ham Glaze
- Cranberry Ham Rolls
- Gourmet Ham
- Cranberry Almond Chicken

- Cranberry Chicken Curry

- Curried Rice

- Chicken ’n Cheese Shortcake

CRANBERRY BREADS, CAKES AND COOKIES

- Cranberry Nut Bread
- Cranberry Glazed Rolls
- Cranberry Relish Ring
- Cranberry Tea Biscuits
- Spicy Cranberry Muffins
- Cranberry Igloos
- Autumn Spice Cakes

- Inexpensive Cranberry Lemon Cake

- Cranberry Topping

- Cranberry Orange Spice Cake
- Cranberry Frosty Pie
- Cranberry Chews
- Cranberry Bars
- Cranberry Cheese Frosting for Spice Cakes
- Cranberry Fluff Frosting
- Cranberry Cream Topping
- Quick Cranberry Frosting
- Cranberry Frosting

CRANBERRY DESSERTS

- Cranberry Cheese Pie

- 9″ Graham Cracker Crust
- Filling
- Cranberry Topping

- Cranberry Crunch
- Cranberry Prune Whip
- Cranberry Bavarian Cream
- Winter Shortcake
- Cranberry Rice Dessert
- Cranberry Coeur A La Creme
- Tropical Sherbet
- Cranberry Orange Sherbet

CRANBERRY BEVERAGES

- Cranberry Appe-teaser
- Cranberry Iced Tea
- The Cape Codder
- Cranberry Fruit Punch
- Cranberry Rum Punch
- Hot Buttered Punch
- Cranberry Tickle
- Holiday Punch
- Pink Cooler
- Cranberry Collins
- Three Fruit Punch
- Frozen Fire
- Cranberry Sangria
- Cranberry-Apple Twirl
- Cranberry Apple Soda
- Hot Mulled Cranberry Punch
- Ranchhouse Punch
- Cranberry Cola
- Hobgoblin Grog
- Cranapple Bounce
- Cran-Grapefruit Tonic
- Spicy Cranberry Glow
- Crangrape Mixer

Transcriber’s Notes

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