Heavenly Holiday Cranberry Creations....Recipes for Sharing

Cranberry Maple Turkey Glaze 1 8-ounce can Ocean Spray® Jellied Cranberry Sauce 1/4 cup maple syrup
Combine ingredients in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Liberally brush on turkey during cooking. Makes about 1 cup glaze.
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Cranberry Honey Turkey Glaze 1 8-ounce can Ocean Spray® Jellied Cranberry Sauce 1/4 cup honey
Combine ingredients in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Liberally brush on turkey during cooking. Makes about one cup glaze.
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Fruity Maple Glazed Ham 1 8-ounce can Ocean Spray® Jellied Cranberry Sauce 1/4 cup maple syrup 1 8-pound fully-cooked whole boneless ham
Combine cranberry sauce and maple syrup in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325° oven for 1 1/2 to 2 hours or until thermometer registers 135° to 140 °. Liberally baste ham with glaze during the last 45 minutes of baking. Makes 24 servings.
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New England Cornbread Stuffing 2 cups cornbread stuffing cubes 1/2 pound sausage meat, cooked, drained and crumbled 3/4 cup Craisins® Sweetened Dried Cranberries 1/3 cup chopped pecans 1 teaspoon thyme 1/2 cup chicken broth
Preheat oven to 350°. Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for a moister stuffing. Cover and bake for 30 minutes or until heated through. Makes about 3 cups.
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Cape Cod Cornbread Stuffing 2 cups cornbread stuffing cubes 1/2 pound sausage meat, cooked, drained and crumbled 1 cup Ocean Spray® Fresh or Frozen Cranberries 1/2 cup diced onion 1/3 cup chopped pecans 2 teaspoons thyme 1/2 cup chicken broth
Preheat oven to 350°. Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for a moister stuffing. Cover and bake for 30 minutes or until heated through. Makes 3 cups.
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Cranberry Carrot Saute 1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks 1 teaspoon salt, divided 1 tablespoon brown sugar 1 teaspoon cinnamon 3/4 teaspoon dry mustard 1/4 cup orange juice 2 tablespoons butter 1/2 cup Craisins® Sweetened Dried Cranberries 1/3 cup pecans, coarsely chopped, garnish
Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain. Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add sweetened dried cranberries; cook until heated through. Garnish with pecans. Makes 4 - 6 servings.
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Cranberry Maple Sweet Potatoes 1/2 cup water 4 medium sweet potatoes 3/4 cup maple syrup 1/4 cup water 1/4 teaspoon cinnamon 1/2 teaspoon lemon juice 2 tablespoons butter 1 cup Ocean Spray® Fresh or Frozen Cranberries
Preheat oven to 350°. Grease a 2-quart casserole dish. Bring water to boil in large saucepan with a tight fitting lid. Add sweet potatoes; steam until potatoes have softened slightly, about 15-20 minutes. Cool slightly. Peel and cut potatoes into 1/2-inch slices. Place in casserole dish. Combine remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Pour sauce over sweet potatoes. Bake until potatoes are fork tender, about 45 minutes. Baste occasionally with sauce. Makes 6 servings.
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Cranberry Chutney 1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce 1/2 cup raisins 1/2 cup peeled, diced apple 1/4 cup + 2 tablespoons sugar 1/4 cup + 2 tablespoons vinegar 1/8 teaspoon allspice 1/8 teaspoon ginger 1/8 teaspoon cinnamon Dash ground cloves
Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes. Makes about 2 1/2 cups.
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Fresh Cranberry Orange Relish 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries 1 unpeeled orange, cut into eighths and seeded 3/4-1 cup sugar
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or FREEZER. Makes about 3 cups.
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Santa Fe Cranberry Relish 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries 3/4 cup sugar 1 medium jalapeno, cut into quarters 1 green onion, cut into quarters 1 teaspoon dried cilantro 1/4 teaspoon cumin
Put all ingredients in a food processor. Process until the mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend. Makes about 3 cups.
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Fresh Cranberry Sauce 1 cup sugar 1 cup water 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
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Homemade Jellied Cranberry Sauce 1 cup sugar 1 cup water 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 1 cup.
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Cranberry Pumpkin Bread 1 3/4 cups flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 cup pumpkin 1/2 cup oil 2 eggs 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries. Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.
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Classic Cranberry Nut Bread 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg, well beaten 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped 1/2 cup chopped nuts
Preheat oven to 350°. Grease an 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. WRAP AND STORE OVERNIGHT. Makes 1 loaf.
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Cranberry Apple Crisp 5 cups sliced tart apples (about 6 medium apples) 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries 1/3 cup sugar 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon cinnamon 1/4 cup butter or margarine
Preheat oven to 375°. Lightly grease a 9-inch square baking pan. Pare and core apples. Layer apples and cranberries in pan sprinkling with sugar as you layer. Mix flour, brown sugar, and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender. Makes 9 servings.
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Apple Pie a la Zing 4 cups pared, sliced apples 2 cups Ocean Spray® Fresh or Frozen Cranberries 3/4 cup brown sugar 1/2 cup sugar 1/3 cup flour 1 teaspoon cinnamon 3/4 cup chopped walnuts, optional Pastry for a 9-inch two crust pie
Preheat oven to 425°. Combine all ingredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry-lined pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly. Makes 1 9-inch pie.
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Cranberry Mousse 1 cup Ocean Spray® Cranberry Juice Cocktail 1 3-ounce package raspberry-flavored gelatin 1 16-ounce can OCean Spray® Jellied Cranberry Sauce 2 cups frozen non-dairy whipped topping, thawed
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until it begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.
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Cranberry Key Lime Seafoam Punch 1 64-ounce bottle Ocean Spray® Premium 100% Juice Cranberry and Key Lime, chilled 1 ounce sweetened lime juice 12 ounces lemon-lime soda 1 pint lime sherbet, softened
Combine cranberry and Key Lime juice and sweetened lime juice in a large punch bowl. Gently stir in lemon-lime soda. Float softened sherbet on top of punch just before serving. Makes about 15 6-ounce servings.
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Festive Cranberry Punch - 1 1 64-ounce bottle Ocean Spray® Premium 100% Cranberry Juice Blend 1 cup orange juice 2 cups lemon-lime or club soda Orange and lime slices, garnish
Combine cranberry juice blend and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices. Makes about 11 cups.
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Warm Orchard Wassail 1 64-ounce bottle Ocean Spray® Premium 100% Juice Blend Cranberry and Granny Smith Apple 1/4 cup sugar, optional 2 3-inch cinnamon sticks 1 teaspoon whole allspice Orange slices, garnish Whole cloves, garnish
Combine all ingredients, except garnishes in a large saucepan. Heat to boiling, reduce heat and simmer 10 minutes. Strain punch to remove spices. Place in a heat proof punch bowl. Garnish with orange slices studded with cloves. Makes about 12 6-ounce servings.
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