CRANBERRY DESSERTS
Reading edition
Cranberry Cheese Pie
9″ Graham Cracker Crust
1¼ cups graham cracker crumbs 3 tablespoons sugar 6 tablespoons butter or margarine, melted
Combine crumbs and sugar in medium sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9-inch pie pan and press firmly to bottom and sides. Bake in 350°F. oven 8 minutes. Cool.
Filling
1½ 8-oz. pkgs. cream cheese 2 eggs ½ cup sugar ½ teaspoon vanilla 1 pint sour cream Cranberry Topping
Let cream cheese soften at room temperature. Beat until smooth. Add eggs and beat well. Gradually mix in sugar and vanilla. Beat until light and fluffy. Fold in sour cream. Pour into cooled graham cracker crust. Bake at 375°F. for 30 to 35 minutes or until center is firm. Cool. Just before serving spoon cranberry topping over pie.
Cranberry Topping
1 tablespoon cornstarch 3 tablespoons sugar ½ teaspoon grated orange rind or vanilla 1 lb. can Ocean Spray Whole Cranberry Sauce
Stir cornstarch, sugar, grated orange rind or vanilla and whole cranberry sauce together in saucepan. Cook slowly, stirring constantly, until mixture thickens (about 5 minutes). Cool. Spoon over Cheese Pie just before serving.
Cranberry Crunch
1 cup uncooked rolled oats ½ cup all-purpose flour 1 cup brown sugar ⅓ cup butter 1 lb. can Ocean Spray Cranberry Sauce (Jellied or Whole) 1 quart vanilla ice cream
Heat oven to 350°F. Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half of this mixture in an 8 x 8″ greased cake dish. Cover with cranberry sauce. Top with balance of mixture. Bake 45 minutes at 350°F. Serve hot in squares topped with scoops of vanilla ice cream. Serves 6 to 8.
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Cranberry Prune Whip
1 cup cooked prunes 1 cup Ocean Spray Jellied Cranberry Sauce Dash salt 2 egg whites ¼ cup chopped nut meats
Pit prunes. Press prunes and cranberry sauce through sieve. Add salt. Beat egg whites stiff. Beat fruit mixture into egg whites a small portion at a time. Mixture will increase in volume with beating. Fold nut meats into whip. Chill. Serve soon after preparation with custard made from leftover egg yolks. Serves 4.
Cranberry Bavarian Cream
1 pint Ocean Spray Cranberry Juice Cocktail 1 package lemon gelatin ¼ cup sugar Dash salt 1 cup heavy cream, whipped
Heat cranberry cocktail to boiling point. Dissolve lemon gelatin, sugar and salt in the hot cocktail. Chill mixture until syrupy, stirring frequently. Fold whipped cream into the mixture and pour into a well-oiled 1-quart mold. Chill 4 hours, and unmold the Bavarian on a serving dish. Cranberry Bavarian can also be chilled in a large dessert dish and then spooned into individual serving dishes. It is especially nice garnished with whipped cream or coconut and served with crisp cookies.
Winter Shortcake
1 cup canned crushed pineapple (9-oz. can) 1 cup Ocean Spray Whole Cranberry Sauce 1 cup finely chopped or shredded red-skinned apple (1 medium to large apple)
Combine ingredients and let stand at room temperature ½ to 1 hour before serving. Make fruit shortcakes (individual). Split biscuits while piping hot and serve shortcake style with the fruit mixture. Serves 6.
Cranberry Rice Dessert
1 cup cooked rice 1 can (1-lb.) Ocean Spray Whole Cranberry Sauce, drained ½ cup heavy cream, whipped 1 dozen diced marshmallows
Combine rice and whole cranberry sauce. Fold in whipped cream and diced marshmallows. Spoon into individual sherbet dishes. Makes 4 servings.
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Cranberry Coeur A La Creme
1 pint cottage cheese, sieved 1 cup commercial soured cream ⅛ teaspoon salt 1 envelope unflavored gelatine ¼ cup milk 1 (1-lb.) can Ocean Spray Whole Cranberry Sauce, chilled
Put cottage cheese through sieve. Add to soured cream, add salt. Beat until smooth. Sprinkle gelatine over milk (to soften) in Pyrex cup. Place cup in pan of hot water until gelatine dissolves. Blend into cottage cheese mixture. Rinse small bowl (about 1 pint capacity) with cold water. Pour mixture into bowl. Chill until firm. Unmold when ready to serve. Top with a spoonful of cranberry sauce. Serve remaining sauce in bowl to spoon over wedges.
Tropical Sherbet
1 (3-oz.) package raspberry flavored gelatin ½ cup hot water ¼ cup lemon juice 1 pint soured cream 2 egg whites, beaten ’til stiff 1 cup Ocean Spray Cranberry Orange Relish 1 tablespoon crystallized ginger, chopped
Put large bowl and beater into refrigerator to chill. Dissolve gelatin in hot water; add lemon juice and soured cream. Pour into refrigerator tray and freeze to mushy stage. Remove gelatin mixture and beat until light and fluffy. Fold in beaten egg whites, cranberry relish and crystallized ginger. Return to trays and freeze. Serve with chicken or pork or as a light dessert.
Cranberry Orange Sherbet
1 large orange 1 tablespoon lemon juice 1 3-oz. package orange flavored gelatin 1 pint vanilla ice cream 1 14-oz. jar Ocean Spray Cranberry Orange Relish
Peel and dice orange, reserving juice. Combine orange juice, lemon juice and enough water to make 1 cup. Heat to boiling point. Pour over gelatin and stir to dissolve. Add to ice cream, mix till well blended. Chill in freezer until the consistency of egg white. Fold in diced orange and cranberry orange relish. Pour into refrigerator tray and freeze.
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