CRANBERRY DESSERTS
Reading edition
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.
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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.
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