All-Time Favorite
CRANBERRY RECIPES

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.

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.

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 Since World War II, the scoops have been replaced by mechanical pickers which complete the harvest faster and cut down risk of frost damage.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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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