This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

SPICED HOT PINK CATAWBA

2 cups apple juice or cranberry juice cocktail
1 stick (about 3 inches) cinnamon, cracked
3 whole cloves
1 bottle (750 ml) pink Catawba wine
Sliced kiwi or lime

Place apple or cranberry juice, cinnamon stick and cloves in a non-aluminum saucepan; bring to a boil, cover and reduce heat so it will simmer for 15 minutes. Keep covered and cool to room temperature. Strain into a large non-aluminum saucepan or rangetop-proof casserole, which also can be used as a bowl for serving. Add wine and heat, but do not boil. Serve hot with a slice of kiwi or lime for garnish. Makes about 6 servings.

Note: For advance preparation, heat apple or cranberry juice with the spices. Cool to room temperature, strain and store in refrigerator up to a few days. Add wine and heat just before serving.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

ORANGE MACAROON

2 cups orange juice
2 cups crushed ice
1/2 cup canned coconut cream
3/4 teaspoon almond extract
Sweetened whipped cream and shredded orange peel

In blender, combine orange juice, ice, coconut cream and almond extract. Cover and blend. Serve in chilled glasses. Garnish with whipped cream and shredded orange peel. Makes 4 servings.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

CAJUN TOMATO QUEEN

3/4 cup chilled vegetable or tomato juice
2 teaspoons Worcestershire sauce
Generous dash hot pepper sauce
Dash each ground nutmeg and salt
Slice of jalapeno pepper, scallion flower or fresh mint

In covered cocktail shaker, combine vegetable juice, Worcestershire sauce, hot pepper sauce, nutmeg and salt. Add crushed ice and shake until well-blended. Pour into glass. Garnish with jalapeno pepper. Serves 1.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

FARMER’S BISHOP

2 quarts apple cider
2 cinnamon sticks
1 orange, cut into 1/2-inch thick slices
24 whole cloves
1 1/2 cups apple schnapps
1 1/2 cups brandy

In large saucepan, combine apple cider and cinnamon sticks. Heat until almost boiling. Pour into 4-quart heat-proof bowl. Stud orange slices with cloves and float on top of cider. In small saucepan heat schnapps and brandy until warmed. Do not boil. Ignite liquor with match and pour slowly into bowl. Ladle into warmed mugs or cups. Serves about 20.

This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different fresh cranberry recipes…this is the Cranberry Fruit Bread recipe, typed below along with a scanned copy of the page at the bottom.

This recipe came from Wilbern’s Restaurant in Wisconsin Rapids. It’s the best cranberry bread we’ve ever tasted. Keeps moist for days. Freezes well, too. Delicious with coffee or tea, or toasted for breakfast.

Cranberry Fruit Bread

2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoon baking powder (double-acting)
1/2 teaspoon soda
1 teaspoon salt
Juice and grated rind of 1 orange
2 tablespoons melted shortening
1 egg, well beaten
1/2 cup chopped nuts
2 cups Ocean Spray Fresh cranberries, cut in halves

Sift together flour, sugar, baking powder, soda, and salt. Combine orange juice, grated rind, melted shortening, and enough water to make 3/4 cup juice; then stir in beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in halved cranberries and nuts. Spoon into greased loaf pan (9″x5″x3″) spreading it evenly making corners and sides slightly higher than center. Bake in moderate oven (350°F.) 50-60 minutes. Remove from pan. Cool. Store overnight for easy slicing.

Serve tantalizing Fresh Cranberry dishes the whole year round.

This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different fresh cranberry recipes…this is the Cranberry Festival Cake recipe, typed below along with a scanned copy of the page at the bottom.

Delightfully different…tender, smooth-textured cake with bright red tangy cranberries throughout. Serve as a delicious coffee/and…or milk/and…special for breakfast or brunch, luncheon or dinner dessert, or in-between munching.

Quick-Mix Recipe…

Cranberry Festival Cake

1/2 cup shortening
1 cup sugar
1 egg
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon vanilla
1 cup halved Ocean Spray Fresh Cranberries

Cream shortening and sugar until light and fluffy. Add egg, beating until thoroughly blended. Sift together flour, baking powder, and salt. Stir the vanilla into the milk. Add dry ingredients alternately with the milk, mixing well after each addition. Fold in halved cranberries. Pour into greased 8″x 8″ square cake pan. Sprinkle with sugar and bake in 350°F. oven 45 to 50 minutes.

Fresh frozen cranberries don’t stick together, are easier to cut, chop or grind while still frozen.

This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different fresh cranberry recipes…this is the Cranberry Skillet Pie recipe, typed below along with a scanned copy of the page at the bottom.

Shortcake pastry and gleaming whole cranberries are perfect together in this easy-to-make fresh berry pie. Serve alone, or with big scoops of vanilla ice cream, or spoonfuls of fluffy whipped cream. You’ll count it among your favorites once you try it.

Brings Raving Compliments…

Cranberry Skillet Pie

1 recipe favorite biscuit or shortcake dough*
1 tablespoon (1 envelope) plain gelatine softened in…
1/2 cup cold water, then dissolved in…
1/2 cup hot honey
1 1/2 cups sifted confectioners sugar mixed with…
1/2 teaspoon cinnamon
4 cups (1 lb.) Ocean Spray Fresh Cranberries

HAVE READY: Shortcake dough, gelatine-honey mixture, cranberries mixed with sugar and cinnamon, and 8″ or 9″ skillet or cake pan lightly greased.

Roll out dough to form circle 4″ to 6″ larger than pan; scallop edge with crescent cutter or knife; fit it into pan letting extra dough hang evenly over edge. Pile in sugared berries and fold extra dough toward center; pinch and shape edge to form flat petals. Bake in hot (450°F.) oven 10 min.; reduce heat to moderate (350°F.) bake 15 min. more. Pour hot honey mixture over filling, stir to coat berries and bake another 10 min. Chill until set.

*Shortcake recipe on Bisquick box makes enough for 8″ or 9″ pan and 4 biscuits.

No need to thaw frozen cranberries; use as you would fresh cranberries.

This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different fresh cranberry recipes…this is the Fresh Whole Cranberry Sauce recipe, typed below along with a scanned copy of the recipe at the bottom.

Fresh Whole Cranberry Sauce

Made in Minutes…

The rich red sparkling color and familiar tangy fresh berry flavor will make your whole meal taste better. Wonderful with chicken, ham, fish, and cold meats.

4 cups (1-lb.) Ocean Spray Fresh Cranberries
2 cups sugar
2 cups water

Combine cranberries, sugar and water in saucepan. Heat to boiling point, stirring until sugar dissolves; then boil rapidly until berries pop open (about 5 min.) Makes 1 quart Cranberry Sauce.

To Freeze…just put a supply of unopened Fresh Cranberry packages in your freezer, no advance preparation needed.