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1 frying chicken (about 3 lbs.) cut up1 teaspoon salt¼ teaspoon pepper1 teaspoon paprika⅓ cup butter1 cup Ocean Spray Cranberry Juice Cocktail½ cup slivered almonds, toasted
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.
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2 frying chickens (about 3 lbs. each) cut up2 teaspoons salt½ teaspoon pepper2 teaspoons paprika⅔ cup butter2 cups Ocean Spray Cranberry Juice Cocktail1 cup slivered almonds, toasted
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.
2¼ cups rice½ cup butter2 teaspoons curry powder1 teaspoon salt4½ cups chicken broth
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.
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12 (3-inch) squares cornbread, split in half, shortcake fashion4 cups cooked chicken or turkey meat4 cups shredded sharp cheese (about 1 lb.)2 (1 lb.) cans Ocean Spray Whole Cranberry Sauce, heated
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 withhotcranberry sauce. Makes 12 servings.
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2 cups sifted all-purpose flour¾ cup granulated sugar3 teaspoons baking powder1 teaspoon salt½ teaspoon baking soda1 teaspoon cinnamon1 cup chopped walnuts1 egg1 cup Ocean Spray Whole Cranberry Sauce, drained2 tablespoons melted shortening
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.
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¼ cup chopped nuts½ cup Ocean Spray Jellied Cranberry Sauce¼ cup brown sugar6 to 8 brown ’n serve 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.
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1 package hot roll mixMelted butter or margarine1 cup Ocean Spray Cranberry Orange Relish4 tablespoons brown sugar½ cup chopped dates or raisins1 tablespoon flour
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.
2 cups sifted all-purpose flour3 teaspoons baking powder¼ teaspoon baking soda1 teaspoon salt3 tablespoons shortening1 egg1 cup Ocean Spray Jellied Cranberry Sauce, crushed¼ cup soured creamGrated cheese
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.
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1 cup Ocean Spray Cranberry Orange Relish¼ cup brown sugar1 tablespoon flour½ cup chopped pecans2 cups packaged biscuit mix3 tablespoons sugar1 teaspoon cinnamon¼ teaspoon nutmeg1 egg¾ cup milk
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.
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1 1-lb. can Ocean Spray Jellied Cranberry Sauce1 package of 6 sponge shells1 pint vanilla ice cream4 egg whites¼ teaspoon salt¼ cup brown sugar¼ teaspoon vanilla½ cup chopped nuts or coconut
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.
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1 package spice cake mix or gingerbread mixCream cheese (about 3 packages, 9 ounces)1 teaspoon grated orange rind1 lb. can Ocean Spray Whole Cranberry Sauce
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.
¼ cup shortening1 cup sugar1 egg2 cups sifted all-purpose flour2 teaspoons baking powder¼ teaspoon salt¾ cup milk1 teaspoon lemon extract
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.
3 tablespoons sugar1 teaspoon grated lemon rind¼ teaspoon cinnamonDash nutmeg⅓ cup walnut meats, broken⅔ cup Ocean Spray Jellied Cranberry Sauce, diced
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.
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½ cup shortening1 cup sugar1 egg, beaten1 cup raisins½ cup nut meats1¼ cups sifted all-purpose flour¼ teaspoon salt1 teaspoon soda1 teaspoon baking powder1 teaspoon cinnamon½ teaspoon cloves1 14-oz. jar Ocean Spray Cranberry Orange Relish
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.
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1 8″ baked pie shell, cooled1½ cups Cranberry Orange Relish1 pint softened vanilla ice cream
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.
2 eggs¾ cup sugar1 tablespoon lemon juice¼ teaspoon ground nutmeg1½ cups packaged biscuit mix1 8-oz. can (1 cup) Ocean Spray Jellied Cranberry Sauce, chilled and cut in ½ inch cubes1 cup chopped pecansSifted confectioners’ sugar
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.
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2½ cups sifted all-purpose flour¼ teaspoon salt½ cup butter or margarine½ cup sugar½ cup firmly packed brown sugar2 eggs½ teaspoon vanilla extract14-oz. jar Ocean Spray Cranberry Orange Relish
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.
3-oz. package cream cheese4 tablespoons Ocean Spray Whole Cranberry Sauce⅛ teaspoon salt1 lb. sifted confectioners’ sugar
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.
6 tablespoons butter or margarine2 teaspoons grated orange rind¼ teaspoon salt1 lb. sifted confectioners’ sugar5 tablespoons Ocean Spray Cranberry Juice Cocktail
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.
1 cup heavy cream1 tablespoon lemon juice¼ cup confectioners’ sugar, sifted1 cup Ocean Spray Jellied Cranberry Sauce, crushed with a fork
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.
1 cup Ocean Spray Jellied Cranberry Sauce1 egg white⅛ teaspoon salt1 teaspoon almond extract2 teaspoons lemon juice
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.
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1 cup Ocean Spray Jellied Cranberry Sauce, beaten until smooth½ cup brown sugar¼ cup water1 egg white
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.
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1¼ cups graham cracker crumbs3 tablespoons sugar6 tablespoons butter or margarine, melted
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.
1½ 8-oz. pkgs. cream cheese2 eggs½ cup sugar½ teaspoon vanilla1 pint sour creamCranberry Topping
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.
1 tablespoon cornstarch3 tablespoons sugar½ teaspoon grated orange rind or vanilla1 lb. can Ocean Spray Whole Cranberry Sauce
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.
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1 cup uncooked rolled oats½ cup all-purpose flour1 cup brown sugar⅓ cup butter1 lb. can Ocean Spray Cranberry Sauce (Jellied or Whole)1 quart vanilla ice cream
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.
1 cup cooked prunes1 cup Ocean Spray Jellied Cranberry SauceDash salt2 egg whites¼ cup chopped nut meats
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.
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1 pint Ocean Spray Cranberry Juice Cocktail1 package lemon gelatin¼ cup sugarDash salt1 cup heavy cream, whipped
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.
1 cup canned crushed pineapple (9-oz. can)1 cup Ocean Spray Whole Cranberry Sauce1 cup finely chopped or shredded red-skinned apple (1 medium to large apple)
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.
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1 cup cooked rice1 can (1-lb.) Ocean Spray Whole Cranberry Sauce, drained½ cup heavy cream, whipped1 dozen diced marshmallows
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.
1 pint cottage cheese, sieved1 cup commercial soured cream⅛ teaspoon salt1 envelope unflavored gelatine¼ cup milk1 (1-lb.) can Ocean Spray Whole Cranberry Sauce, chilled
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.
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1 (3-oz.) package raspberry flavored gelatin½ cup hot water¼ cup lemon juice1 pint soured cream2 egg whites, beaten ’til stiff1 cup Ocean Spray Cranberry Orange Relish1 tablespoon crystallized ginger, chopped
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.
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1 large orange1 tablespoon lemon juice1 3-oz. package orange flavored gelatin1 pint vanilla ice cream1 14-oz. jar Ocean Spray Cranberry Orange Relish
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.
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2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail2 cups orange juice4 thin slices of lemon1 tablespoon sugar¼ teaspoon cinnamonDash nutmeg
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 hotwith 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.
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.
2 jiggers Ocean Spray Cranberry Juice Cocktail1 jigger vodka (rum, if you prefer)
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.
1 quart Ocean Spray Cranberry Juice Cocktail1 pint orange juice¾ cup lemon juice1 cup pineapple juice½ cup sugar1 to 2 cups water
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.
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1¼ cups tea (made with 1 teaspoon instant tea)2 cups Ocean Spray Cranberry Juice Cocktail¼ cup orange juice1 tablespoon lemon juice2 tablespoons sugardash cinnamondash allspicedash nutmeg2 ounces Bacardi rum
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.
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¾ cup brown sugar, firmly packed1 cup water¼ teaspoon salt¼ teaspoon nutmeg½ teaspoon cinnamon½ teaspoon allspice¾ teaspoon cloves2 1-lb. cans Ocean Spray Jellied Cranberry Sauce3 cups water1 quart pineapple juiceCinnamon sticksButter or margarine
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.
(Yogurt gives this drink the tickle)
2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled1 cup yogurt2 eggs½ cup granulated sugar½ teaspoon ground nutmeg
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.
1 quart Ocean Spray Cranberry Juice Cocktail1 pint lime sherbet
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.
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3 ounces of white Muscatel3 ounces of Ocean Spray Cranberry Juice Cocktail
3 ounces of white Muscatel
3 ounces of Ocean Spray Cranberry Juice Cocktail
Pour over ice cubes in a tall glass, stir, serve.
2 oz. Ocean Spray Cranberry Juice Cocktail1 oz. lemon juice1 heaping teaspoon powdered sugar2 oz. Vodka
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.
(For those who like a ‘float’ of ice cream)
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4 cups (1 quart) Ocean Spray Cranberry Juice Cocktail, chilled⅔ cup pineapple juice, chilled⅔ cup apple juice, chilled2 cups (1 pint) vanilla 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.
(A firecracker red drink for those special holidays)
8 cups (2 quarts) Ocean Spray Cranberry Juice Cocktail, chilled2 cups (1 pint) raspberry sherbet3 cups raspberry soda, chilled
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.
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6 quarts Ocean Spray Cranberry Juice Cocktail, chilled1 cup honey1½ teaspoons almond extractIce cubesLemon, orange and lime slices, halvedChilled club soda
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.
(Whirl a twirl)
2 cups (1 pint) Ocean Spray Cranapple2 cups (1 pint) lemon sherbet, softened
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.
2 cups Ocean Spray Cranapple, chilled½ cup applesauce1 cup orange juice, chilled4 scoops vanilla ice cream
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.
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1 quart Ocean Spray Cranberry Juice Cocktail1 can (6 ounces) frozen concentrated pink lemonade1 cup grape juice1½ cups water2 cinnamon sticks10 whole clovesLemon slices
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.
6 quarts Ocean Spray Cranberry Juice Cocktail, chilled2 cups (1 pint) strawberry soda syrupCrushed iceChilled lemon-lime sodaPineapple chunks
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.
(New cola combo)
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2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled2 cups cola beverage, chilledJuice of 1 small lemon
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.
(No tricks to this treat)
6 cups (1½ quarts) Ocean Spray Crangrape2 cups Ocean Spray Indian River grapefruit juice1 lemon, cut into thin slices
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.
(Soak bananas in lemon juice after peeling, to hold the color)
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6 cups (1½ quarts) Ocean Spray Cranapple, chilledJuice of 2 limes2 tablespoons granulated sugar2 very ripe bananas1 tablespoon rum flavoring
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.
(Serve in your longest, tallest, thinnest glasses)
2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled2 cups Ocean Spray Indian River grapefruit juice, chilled2 cups tonic water, chilled
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.
(Spiced apple rings for gourmets)
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4 cups (1 quart) Ocean Spray Cranberry juice Cocktail⅓ cup granulated sugarJuice of 1 lemon3 whole cloves2 cinnamon sticks2 teaspoons brandy extract or ½ cup brandy
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.
(A sparkling cooler)
2 cups (1 pint) Ocean Spray Crangrape, chilled4 teaspoons instant unsweetened tea, lemon flavor2 cups (1 pint) ginger ale, chilled
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.
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Ocean Spray