The Project Gutenberg eBook of All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc.

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.

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.

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 Since World War II, the scoops have been replaced by mechanical pickers which complete the harvest faster and cut down risk of frost damage.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.

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

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.

Whole Berry Cranberry Sauce

Combine sugar and water in saucepan; stir to dissolve sugar. Bring to boil; add cranberries; cook till skins pop, about 5 minutes longer.

Cranberry Applesauce

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

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.

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 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

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

In skillet, brown pork chops in hot oil; season with salt and dash pepper. Drain off excess fat. Combine wine and honey; pour over chops. Cover and simmer 1 hour, adding cranberries about 10 minutes before end of cooking time. Makes 4 servings.

CRANBERRY BREADS, CAKES AND COOKIES

Cranberry Coffee Cake

Topping:

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.

Note: To prepare Cranberry Squares using Ocean Spray Cranberry Sauce, substitute one can (8 ounces) whole berry cranberry sauce for fresh cranberries, reduce sugar to ½ cup and orange juice to ½ cup.

Cranberry Fruit Nut Bread

2 cups all-purpose flour

1 cup sugar

1½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

2 tablespoons shortening

1 tablespoon grated orange peel

¾ cup orange juice

1 well-beaten egg

1 cup Ocean Spray fresh cranberries, coarsely chopped

½ cup chopped nuts

Preheat oven to 350°. Mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Turn into a 9 x 5″ loaf pan, greased on bottom only. Bake 55 minutes, or until toothpick inserted in center comes out clean. Cool thoroughly before serving.

Cranberry Muffins

Mix cranberry halves with powdered sugar and let stand while preparing muffin mixture. Sift dry ingredients. Add egg, milk and melted shortening all at once; mix until dry ingredients are dampened; do not beat. Fold in sugared cranberries. Fill muffin tins ⅔ full. Bake in moderate oven 350°F. for 20 minutes. Makes 1 dozen.

Cranberry Kitchen Cookies

½ cup butter or margarine

1 cup granulated sugar

¾ cup brown sugar (packed)

¼ cup milk

2 tablespoons orange juice

1 egg

3 cups sifted flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup chopped nuts

2½ cups Ocean Spray fresh cranberries, coarsely chopped

Cream butter and sugars together. Beat in the milk, orange juice and egg. Sift together flour, baking powder, baking soda and salt. Combine with creamed mixture and blend well. Stir in chopped nuts and cranberries. Drop by teaspoonfuls onto greased cooky sheet. Bake at 375°F. for 10-15 minutes. Makes about 12 doz. tea-size cookies.

Note: 1 teaspoon orange extract may be substituted for orange juice. Milk must then be increased to ⅓ cup. To bake as bar cookies, spread batter on a well-greased 11 x 15 x 1″ pan and bake at 350°F. for 45 minutes or until golden brown. For a sugary crust, sprinkle with granulated sugar. Makes 4 dozen 1 x 2″ bars.

CRANBERRY DESSERTS

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

In a bowl, mix together chopped cranberries, diced banana and ½ cup sugar; set aside. In another bowl, mix together crumbs, and ½ cup melted butter. Press half the mixture into bottom of 9-inch square pan. In a bowl cream remaining butter and sugar until light; add eggs and beat till fluffy. Fold in nuts and spread mixture over crumb layer. Top with cranberry mixture and whipped cream. Sprinkle with remaining crumbs. Chill 6 hours or overnight. Makes 12 servings.

Cranberry Fruit Bowl

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

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

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

In a saucepan, mix together sugar and gelatin. Gradually add water; stir to dissolve sugar. Bring to boil over medium heat, stirring occasionally. Add cranberries, lemon peel and juice. Cook stirring until skins pop. Chill until thickened. Serve as a topping for cheesecake, crepes or ice cream. Makes 2 cups sauce.

Recipes with Cranberry Drinks and Sauces

APPETIZERS

Cranberry Fruit Dip

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

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

In a bowl, mix together cranberry sauce, chili sauce and wine. Chill. Serve with ham cubes, chicken cubes or cooked shelled shrimp. Makes about 1⅓ cups dip.

CRANBERRY SALADS

Cranberry Lemon Ring

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

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

Dissolve gelatin in hot water. Add cold water. Chill until mixture begins to jell. If whole cranberry sauce is used, drain. If jellied cranberry sauce is used, beat with beater until saucy. Quarter orange, remove seeds, and put rind and pulp through food chopper. Fold cranberry sauce and orange into raspberry gelatin. Pour into molds or pan. Chill until firm. Serve in crisp lettuce cups. Makes 6 servings.

Oriental Cranberry Salad

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

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:

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

Cream the cheese and mix well with mayonnaise. Whip cream and add. Fold in sliced olives, crushed pineapple and cranberry sauce cubes. Pack in refrigerator tray and freeze for 3 to 4 hours. Slice and serve on lettuce.

Cranberry Salad Sweet and Sour

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

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

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

Dissolve gelatin in 1 cup hot water; stir to dissolve. Add ½ cup water; chill in refrigerator until partially thickened. Fold in cranberry orange relish and chopped walnuts. Pour into large mold or individual smaller molds and chill until firm. Serves 4 to 6.

CRANBERRY MAIN DISHES

Hamburgers Delish

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

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

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

Beat cranberry sauce in bowl with rotary beater until saucy. Beat in remaining ingredients.

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

Beat cranberry sauce with beater until “saucy” smooth. Add brown sugar and sieved apricots. Spoon over ham the last half hour of baking or heat and pour over ham slice just before serving.

Cranberry Ham Rolls

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

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

Combine salt, pepper and paprika. Rub into chicken until coated. Melt butter in frying pan. Sauté chicken pieces until golden brown on both sides. Cover frying pan, reduce heat and cook for 25 to 30 minutes, or until chicken is tender. Remove chicken to warm platter and keep hot in warm oven. Pour cranberry cocktail into frying pan, stir to loosen all browned particles. Cook over high heat until it is reduced by half. Pour over chicken. Sprinkle with toasted slivered almonds. Serve at once.

Cranberry Chicken Curry

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

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

Place buttered cornbread squares (split) on baking sheet. Distribute chicken pieces over cornbread squares. Cover with shredded cheese. Broil 4 inches from heat source until cheese melts or bake ½ hour at 350°F. Stack two squares high, shortcake fashion, on serving plate and top with hot cranberry sauce. Makes 12 servings.

CRANBERRY BREADS, CAKES AND COOKIES

Cranberry Nut Bread

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

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

Prepare roll mix following package directions; let rise until doubled in bulk. Knead on floured board. Roll out to oblong about 14 x 12 x ¼″. Brush lightly with melted butter or margarine. Combine remaining ingredients. Spread over dough. Roll up lengthwise. Place in circle, seam side down, on well greased baking sheet. Snip into 1-inch slices cutting almost through with scissors. Turn each section over on its side. Cover and let rise until doubled in bulk. Bake in moderate oven (350°F.) about 30 minutes. Spread with Almond flavored glaze, if desired.

Almond Glaze: Blend together ¼ cup milk, ½ to 1 teaspoon Almond extract and 2 cups sifted confectioners’ sugar until smooth.

Cranberry Tea Biscuits

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

Cut cranberry sauce into 6 slices and place one slice on each sponge shell. Top each cranberry sauce slice with a scoop of vanilla ice cream. Place in freezer. Before serving, beat egg whites with salt until foamy. Add brown sugar gradually beating until mixture stands in rounded peaks. Add vanilla and fold in chopped nuts or coconut. Place cranberry igloos on a cooky sheet and cover completely with meringue. Bake in a 450°F. oven for 5 minutes. Serve immediately. Makes 6 servings.

Autumn Spice Cakes

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

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

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.

Cranberry Frosty Pie

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

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

Sift flour and salt. Cream butter in mixing bowl. Gradually add sugars; continue beating until light and fluffy. Blend in eggs and vanilla. Add dry ingredients and mix well. Chill. Roll out dough, half at a time, on floured surface to a 16 x 9″ rectangle. Cut into three 16 x 3″ strips. Spread cranberry orange relish filling down center of each strip. Fold sides of dough over filling using spatula to lift sides, so they just meet. Press together lightly. Cut into 2″ bars. Place seam side down on ungreased cookie sheets. Repeat with remaining dough. Bake at 375°F. for 12 to 15 minutes, until lightly brown.

Cranberry Cheese Frosting for Spice Cakes

Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar, beating until creamy. Excellent frosting for spice cake.

Cranberry Fluff Frosting

Cream butter. Add orange rind and salt. Add sugar alternately with cranberry cocktail. Beat until light and fluffy.

Cranberry Cream Topping

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

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

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.

CRANBERRY DESSERTS

Cranberry Cheese Pie

9″ Graham Cracker Crust

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

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

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

Heat oven to 350°F. Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half of this mixture in an 8 x 8″ greased cake dish. Cover with cranberry sauce. Top with balance of mixture. Bake 45 minutes at 350°F. Serve hot in squares topped with scoops of vanilla ice cream. Serves 6 to 8.

Cranberry Prune Whip

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

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

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

Combine rice and whole cranberry sauce. Fold in whipped cream and diced marshmallows. Spoon into individual sherbet dishes. Makes 4 servings.

Cranberry Coeur A La Creme

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

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

Peel and dice orange, reserving juice. Combine orange juice, lemon juice and enough water to make 1 cup. Heat to boiling point. Pour over gelatin and stir to dissolve. Add to ice cream, mix till well blended. Chill in freezer until the consistency of egg white. Fold in diced orange and cranberry orange relish. Pour into refrigerator tray and freeze.

CRANBERRY BEVERAGES

Cranberry Appe-teaser

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

Cranberry Fruit Punch

Stir thoroughly and serve over crushed ice or ice cubes. Makes 8 to 12 servings.

Cranberry Rum Punch

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

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

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

Cranberry Collins

Shake with plenty of ice and pour unstrained into Collins glass. Fill with sparkling water, stir and serve.

Three Fruit Punch

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

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

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

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

Mix cranapple, applesauce and orange juice. Pour into 4 glasses and top each glass with a scoop of vanilla ice cream. Serve with straws. Serves 4.

Hot Mulled Cranberry Punch

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

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

Combine all ingredients and stir to blend. Pour into tall glasses. Serve with ice cubes. Serves 4.

Hobgoblin Grog

Combine all ingredients and heat to the boiling point. Remove lemon slices and pour mixture into mugs. Serve hot. Serves 8.

Cranapple Bounce

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

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

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

Combine crangrape and tea and stir until dissolved. Stir in ginger ale. Pour into tall glasses. Add ice cubes. Serves 4.

Transcriber’s Notes

*** END OF THE PROJECT GUTENBERG EBOOK ALL-TIME FAVORITE CRANBERRY RECIPES ***

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