All-Time Favorite Cranberry Recipes
All-Time Favorite Cranberry Recipes
All-Time Favorite Cranberry Recipes
by Anonymous
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Author: Anonymous
Language: English
All-Time Favorite
CRANBERRY RECIPES
CRANBERRIES
the Year ’Round Berries with the Bounce
[Illustration: {uncaptioned}]
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.
Cranberries grow on peat soil that has been covered with a three inch
layer of sand. Cuttings or branches from existing cranberry vines are
planted deep enough to take root in the peat soil beneath the sand. The
vines, planted about six inches apart, gradually spread over the ground
forming a thick green carpet. The vines are weeded in the spring, pruned
in the fall, fertilized and resanded every three or four years. Vines
are protected from frost by flooding and irrigated in time of drought.
[Illustration: {uncaptioned}]
Birds are needed to control the insects. Bees pollinate the blossoms.
[Illustration: {uncaptioned}]
[Illustration: {uncaptioned}]
Contents
_Fresh_ _Page_
CRANBERRY SALADS AND SIDE DISHES 5-6
CRANBERRY MAIN DISHES 7
CRANBERRY BREADS, CAKES AND COOKIES 8-9
CRANBERRY DESSERTS 10-11
_Recipes with Cranberry Drinks and Sauces_
APPETIZERS 12
CRANBERRY SALADS 13-15
CRANBERRY MAIN DISHES 16-19
CRANBERRY BREADS, CAKES AND COOKIES 20-24
CRANBERRY DESSERTS 25-27
CRANBERRY BEVERAGES 28-32
[Illustration: {uncaptioned}]
_Fresh_
[Illustration: {uncaptioned}]
Cranberry Waldorf
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.
[Illustration: {uncaptioned}]
_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.
[Illustration: {uncaptioned}]
Remove from heat. Serve sauce warm or chilled. Makes about 4 cups of
sauce.
Cranberry Applesauce
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
Chicken Ruby
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
Topping:
¼ cup all-purpose flour
½ cup sugar
3 tablespoons butter
Sift flour, baking powder, salt and sugar together. Cut in butter with
pastry blender until crumbly. Mix beaten egg and milk. Add to flour
mixture. Stir slowly to mix, then beat until blended well. Spread batter
evenly into 8 x 8 x 2″ buttered baking dish. Sprinkle halved cranberries
evenly over top. For topping, mix flour and sugar together. Cut in
butter. Sprinkle over cranberries. Bake in 375°F. oven for 30 to 35
minutes. Makes 9 coffee cake squares.
Cranberry Squares
[Illustration: {uncaptioned}]
[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._
Preheat oven to 350°. Mix together flour, sugar, baking powder, salt and
baking soda. Stir in orange juice, orange peel, shortening and egg. Mix
until well blended. Stir in cranberries and nuts. Turn into a 9 x 5″
loaf pan, greased on bottom only. Bake 55 minutes, or until toothpick
inserted in center comes out clean. Cool thoroughly before serving.
Cranberry Muffins
[Illustration: {uncaptioned}]
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.
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.
[Illustration: {uncaptioned}]
[Illustration: {uncaptioned}]
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
¾ cup sugar
2 teaspoons unflavored gelatin
⅓ cup water
2 cups Ocean Spray fresh or frozen cranberries
2 tablespoons lemon juice
1 teaspoon lemon peel
In a saucepan, mix together sugar and gelatin. Gradually add water; stir
to dissolve sugar. Bring to boil over medium heat, stirring
occasionally. Add cranberries, lemon peel and juice. Cook stirring until
skins pop. Chill until thickened. Serve as a topping for cheesecake,
crepes or ice cream. Makes 2 cups sauce.
_Recipes with Cranberry Drinks and Sauces_
APPETIZERS
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
[Illustration: {uncaptioned}]
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
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.
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
1 pkg. orange flavored gelatin
1 cup boiling water
½ cup cold water
1 tablespoon lemon juice
14 oz. jar Ocean Spray Cranberry Orange Relish
2 tablespoons crystallized ginger
5 oz. can water chestnuts, drained and chopped
½ teaspoon celery seed
Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill
until slightly thickened. Fold in cranberry orange relish, ginger, water
chestnuts and celery seed. Pour into molds. Chill until firm. Yield: 6
servings.
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
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.
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.
[Illustration: {uncaptioned}]
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.
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.
Hamburgers Delish
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
Cranburgers
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
Preheat fry pan containing cooking oil to 250°F. Place chicken in pan,
meat side down, raise temperature to 350°F. Cook, uncovered, for 10
minutes, turning so chicken is golden brown on all sides. Pour oil into
container for reuse. Add 1 cup of the cranberry juice which has been
mixed with cornstarch, soy sauce, vinegar and sugar to chicken in fry
pan. Cook, stirring, until mixture is slightly thickened; then turn heat
down to 250°F., cover, and simmer for 15 minutes. Add remaining
cranberry juice, almonds, raisins, rice, salt, green pepper and onion to
fry pan. Raise temperature to bring to a boil, then turn down to 250°F.
and cook 10 more minutes with lid. Turn off heat and let chicken stand
for 5 minutes before serving. Serves 4.
Elegante Chicken
[Illustration: {uncaptioned}]
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.
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.
Gourmet Ham
[Illustration: {uncaptioned}]
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
[Illustration: {uncaptioned}]
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._
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
1 package hot roll mix
Melted butter or margarine
1 cup Ocean Spray Cranberry Orange Relish
4 tablespoons brown sugar
½ cup chopped dates or raisins
1 tablespoon flour
Prepare roll mix following package directions; let rise until doubled in
bulk. Knead on floured board. Roll out to oblong about 14 x 12 x ¼″.
Brush lightly with melted butter or margarine. Combine remaining
ingredients. Spread over dough. Roll up lengthwise. Place in circle,
seam side down, on well greased baking sheet. Snip into 1-inch slices
cutting almost through with scissors. Turn each section over on its
side. Cover and let rise until doubled in bulk. Bake in moderate oven
(350°F.) about 30 minutes. Spread with Almond flavored glaze, if
desired.
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.
[Illustration: {uncaptioned}]
_Muffin_: Stir together biscuit mix, sugar, cinnamon and nutmeg. Stir
together egg and milk. Add to dry ingredients stirring just to moisten.
Fill muffin cups ⅔ full. Bake in hot oven (400°F.) 15 minutes. Remove
from oven and invert pan immediately. Makes 12 muffins.
Cranberry Igloos
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
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.
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.
[Illustration: {uncaptioned}]
½ cup shortening
1 cup sugar
1 egg, beaten
1 cup raisins
½ cup nut meats
1¼ cups sifted all-purpose flour
¼ teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon cloves
1 14-oz. jar Ocean Spray Cranberry Orange Relish
Cream shortening and sugar, add egg. Stir in raisins and nuts. Combine
dry ingredients and sift; add to raisin mixture. Stir in cranberry
orange relish. Bake at 350°F. for about 1 hour in greased tube pan, or
in 2 greased 8″ layer cake pans for 30 to 40 minutes. Recipe will make
20 to 24 cupcakes.
[Illustration: {uncaptioned}]
Fold cranberry orange relish into softened ice cream. Pour into pie
shell and freeze until firm. Decorate with whipped cream and fresh
cranberries.
Cranberry Chews
2 eggs
¾ cup sugar
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1½ cups packaged biscuit mix
1 8-oz. can (1 cup) Ocean Spray Jellied Cranberry Sauce, chilled and
cut in ½ inch cubes
1 cup chopped pecans
Sifted confectioners’ sugar
Beat together eggs, sugar, lemon juice, and nutmeg till light and
fluffy. Stir in biscuit mix. Gently fold cranberry cubes into batter
along with pecans. Spread in greased and floured 13 x 9 x 2″ baking pan.
Bake in 350° oven for 20 to 25 minutes. Sprinkle with sifted
confectioners’ sugar. Cut into bars.
Cranberry Bars
[Illustration: {uncaptioned}]
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.
Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar,
beating until creamy. Excellent frosting for spice cake.
Whip heavy cream until stiff. Fold in lemon juice. Lightly fold in
crushed cranberry sauce and confectioners’ sugar. Serve as topping for
hot gingerbread.
Combine ingredients and beat with rotary beater or electric mixer until
frosting stands in peaks. Pile atop angel or sponge cake and serve.
Cranberry Frosting
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
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
1 tablespoon cornstarch
3 tablespoons sugar
½ teaspoon grated orange rind or vanilla
1 lb. can Ocean Spray Whole Cranberry Sauce
Cranberry Crunch
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
Winter Shortcake
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
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.
[Illustration: {uncaptioned}]
1 large orange
1 tablespoon lemon juice
1 3-oz. package orange flavored gelatin
1 pint vanilla ice cream
1 14-oz. jar Ocean Spray Cranberry Orange Relish
Peel and dice orange, reserving juice. Combine orange juice, lemon juice
and enough water to make 1 cup. Heat to boiling point. Pour over gelatin
and stir to dissolve. Add to ice cream, mix till well blended. Chill in
freezer until the consistency of egg white. Fold in diced orange and
cranberry orange relish. Pour into refrigerator tray and freeze.
CRANBERRY BEVERAGES
Cranberry Appe-teaser
[Illustration: {uncaptioned}]
Serve over the rocks or tall with soda. A splash of lime or lemon
optional.
Stir thoroughly and serve over crushed ice or ice cubes. Makes 8 to 12
servings.
[Illustration: {uncaptioned}]
Combine all ingredients and mix well. Serve over ice cubes. Makes 4
servings.
[Illustration: {uncaptioned}]
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
Holiday Punch
Pink Cooler
[Illustration: {uncaptioned}]
Cranberry Collins
Shake with plenty of ice and pour unstrained into Collins glass. Fill
with sparkling water, stir and serve.
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
Cranberry-Apple Twirl
(Whirl a twirl)
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.
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
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
[Illustration: {uncaptioned}]
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)
Combine crangrape and tea and stir until dissolved. Stir in ginger ale.
Pour into tall glasses. Add ice cubes. Serves 4.
[Illustration: {uncaptioned}]
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