Recipes for
Eatmor®
Fresh
CRANBERRIES

10-Minute Cranberry Sauce

• 2 cups sugar
• 2 cups water
• 4 cups Eatmor Cranberries
  (one bag or box)

Boil sugar and water together 5 minutes. Add cranberries and boil, without stirring, until all the skins pop open—about 5 minutes. Remove from heat and cool in saucepan. Makes one quart 10-Minute Cranberry Sauce.

VARIATIONS

Cranberry-Ambrosia.

Pour sauce over thin-sliced oranges, top with shredded cocoanut for Cranberry Ambrosia.

Minted Cranberry Sauce.

Stir in teaspoon chopped fresh mint or few drops mint extract for Minted Cranberry Sauce.

Cranberry Apricot Delight.

Add 1 cup cooked sweetened apricots for Cranberry Apricot Delight.

Cranberry-Chiquita.

Fold in 3 bananas cut in ½ inch slices for Cranberry-Chiquita.

Cranberry-Ruby Pears.

Spoon sauce over cooked or canned pear halves for Cranberry-Ruby Pears.

Put some in your freezer and enjoy these appetizing fresh cranberry sauces the year round.

Quick-Freezing Fresh Cranberries

You can enjoy the appetizing flavor of fresh cranberries the year round by putting a good supply of Eatmor in your home freezer or storage locker.

It's the easiest fruit to freeze. No processing is required. All you have to do is place the unopened bag or box of Eatmor Cranberries directly in your freezing unit.

When ready to use—handle exactly as you would fresh cranberries. No thawing is required. Pour in colander, rinse in cold water, drain. Use in any standard fresh cranberry recipe.

Cranberry Sherbet

• 2¾ cups water
• 2 cups sugar
• 4 cups Eatmor Cranberries
  (one bag or box)
• 1 tablespoon gelatin (1 envelope)
• ¼ cup cold water
• Juice and grated rind 1 lemon
• Juice and grated rind 1 orange

Combine cranberries, water and sugar in saucepan. Cook until cranberries are soft. Put through sieve or food mill. Soften gelatin in cold water and dissolve in hot cranberry puree. Stir in fruit juice and rind. Cool. Pour into refrigerator tray and freeze until firm. Makes 1 quart.

Cranberry Orange Relish

• 2 cups sugar
• 4 cups Eatmor Cranberries
  (one bag or box)
• 2 Sunkist oranges, quartered and seeded

Put raw cranberries and oranges through Waring Blendor or food chopper. Add sugar and mix well. Chill in refrigerator a few hours before serving. Makes one quart relish. This relish will keep well in the refrigerator for several weeks. Try quick-freezing Cranberry Orange Relish.

VARIATIONS

Cranberry Apple Relish.

Peel, core and dice 2 apples; stir in for Cranberry Apple Relish.

Cranberry Vegetable Relish.

Stir in ½ cup each diced raw carrots and celery for Cranberry Vegetable Relish.

Cranberry Citrus Relish.

Add 1 cup canned or fresh grapefruit segments for Cranberry Citrus Relish.

Spicy Cranberry Relish.

Stir in pinch powdered cinnamon and cloves for Spicy Cranberry Relish.

Cranberry Hawaiian Relish.

Stir in 1 cup frozen, canned or fresh diced pineapple for Cranberry Hawaiian Relish.

You can enjoy fresh Cranberry Orange Relish the year round by freezing a supply for later use.

Ideas for Christmas

Trim the house in the real old-fashioned way with gay red cranberries strung with thread and needle on the Christmas tree. Alternate a piece of snowy white popcorn for contrast.

Also for dangling on the green branches, make four inch circlets of cranberries twisted with silver Christmas rope or tinsel strips.

Make a cranberry Santa. A circle of berries on wire makes the body and three berries make each arm and leg. A round cardboard circle topped with a paper red hat needs but a fluff of cotton whiskers to complete Saint Nick.