Cranberry sauce

“ Beat cranberry sauce with beater until “saucy.” Add water and beat until smooth. Add cranberry liquid and pineapple juice to hot spiced syrup and simmer about 5 minutes. Keep steaming hot over hot water. To serve: ladle punch into mugs. Add dots of butter or margarine. Serve with cinnamon stick stirrers. Yield: 21⁄2 quarts.
Cranberry Tickle
(Yogurt gives this drink the tickle)
2 cups (1 pint) Ocean Spray Cranberry Juice Cocktail, chilled
1 cup yogurt
2 eggs
1⁄2 cup granulated sugar
1⁄2 teaspoon ground nutmeg
Combine all ingredients in a blender, whirl at top speed for 30 seconds. ”

“ Perhaps all Americans know that cranberry sauce goes with Thanksgiving turkey. No country in the world has so many cranberries as North America. The bogs of Cape Cod are famous for this fruit, and the Pilgrims of Plymouth colony knew of them, and served them on their rustic tables. Now the wild marshes along the Atlantic are nearly all under cultivation, and the product has been increased many fold. Fully 1,000,000 bushels are marketed when the crop is good. The same is being done with the bogs in the vicinity of the Great Lakes. Cranberries grow in untold quantities on the marshes of Alaska. ”

“ Add 1 cup cooked sweetened apricots for Cranberry Apricot Delight.
Cranberry-Chiquita.
Fold in 3 bananas cut in 1⁄2 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. ”

“ One teaspoon of baking powder.
Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.
Many persons like the old-fashioned idea of entertaining on New Year's Day with a real old-time dinner. An ideal number [pg 480] is either eight or twelve persons. ”

“ Strain the liquor, cool, and freeze to a mush.
Frozen Cranberries Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during the cooking. Rub through a sieve, cool, and pour into one-pound baking-powder boxes. Pack in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to fill two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry sauce or jelly.
Frozen Apricots Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes ”

“ One quart of sweet cream whipped with two cups of sugar as stiff as for syllabub, two-thirds of a box of gelatine dissolved over the fire in two cups of milk, stirring constantly. Let cool. Flavor cream to taste, then beat in the milk and gelatine. If desired, fruits, nuts, and maraschino cherries may be added.
CRANBERRY SNOW
Whip stiff the white of one egg and add alternately and gradually three tablespoonsful of sugar and a cup of cranberry sauce. Continue to whip until it has reached at least a pint and a half in quantity, for it swells surprisingly. ”

“ Remove from water, cool slightly and remove skins; cut into halves. In a heavy skillet, combine brown sugar, 7-Up, salt, butter or margarine, and a dash of cinnamon or nutmeg. Boil together 5 minutes. Then add sweet potatoes, place in oven and simmer gently for about 20 minutes, basting occasionally.
7-UP SPICED CRANBERRY SAUCE
Let the subtle lemon-lime goodness of 7-Up give a special flavor-bouquet to your cranberry sauce.
2 cups 7-Up
11⁄2 cups water
2 inch stick cinnamon
2 whole cloves
1⁄4 tsp. salt
1 lb. cranberries
Boil all ingredients, except cranberries, in a saucepan for 5 minutes. ”

“ Preheat fry pan containing cooking oil to 250°F. Place chicken in pan, meat side down, raise temperature to 350°F. Cook, uncovered, for 10 minutes, turning so chicken is golden brown on all sides. Pour oil into container for reuse. Add 1 cup of the cranberry juice which has been mixed with cornstarch, soy sauce, vinegar and sugar to chicken in fry pan. Cook, stirring, until mixture is slightly thickened; then turn heat down to 250°F., cover, and simmer for 15 minutes. Add remaining cranberry juice, almonds, raisins, rice, salt, green pepper and onion to fry pan. ”

“ This sauce was very grateful to us who had been confined to hard bread, pork, and moose-meat, and, notwithstanding their seeds, we all three pronounced them equal to the common cranberry; but perhaps some allowance is to be made for our forest appetites. It would be worth the while to cultivate them, both for beauty and for food. I afterward saw them in a garden in Bangor. Joe said that they were called ebeemenar. ”

“ Whip one egg thoroughly, place in a cup and fill the cup with milk; stir well and place in a double boiler, adding one-half teaspoon butter, grated rind and juice of one-half lemon and a dash of nutmeg. Cook until it thickens, cool, then mix it into the filling, being careful not to get it too soft. Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a cupful of water and bake in a moderate oven. Serve with whipped cream or custard sauce. [195]
Candied Cranberry Recipe
Wash and make a little slit in each berry. ”

“ Their natural flavor is sufficient (if well sweetened) and cannot be improved by spice, lemon, or any of the usual condiments. Always buy the largest and ripest cranberries. The best things are cheapest in the end.
In stewing any sort of fruit, do not add the sugar till the fruit is done, and taken from the fire. If sweetened at the beginning, much of the strength of the sugar evaporates in cooking; besides rendering the fruit tough and hard, and retarding the progress of the stew.
In America, sweet sauce is eaten with any sort of roast meat. ”

“ For each peck of cranberries allow two pounds and a half of brown sugar, and half a pint of molasses. Make a syrup of the molasses, sugar, and a little water. When it boils, put in the cranberries, and let them boil till transparent. To make cranberry marmalade, boil the cranberries in just water enough to prevent their burning. Strain them when soft, and add to each pound a pound and a half of brown sugar. Stew it over a slow fire, stirring it constantly, till it becomes very thick jelly. ”

“ Pick a quart of cranberries free from imperfections, put a pint of water to them, and put them in a stew-pan over a moderate fire; add a pound of clean brown sugar, and stew them gently until they are soft; then mash them with a silver spoon and turn them into a dish to become cold, then make them in pies or tarts. Many persons put flour in cranberry pies; it is a great mistake, as it completely spoils the color of the fruit; but if they are strained and are too thin to jelly, it is well to add a spoonful of corn starch to thicken. ”

“ Place a jelly pot in the middle of a mould, pour the fruit round it; turn it out when cold on to a glass dish, and put cream in the centre.
Cranberry Tart.—Place 1 qt. cranberries in a pan of cold water, and let them remain 12 hours. Wash them in several waters till the salt flavour is quite gone; dry on a coarse cloth, and pick carefully. Mix in a basin with 1⁄4 lb. finely powdered white sugar, and squeeze the juice of half a lemon over the fruit. A glass of white wine is a great improvement to the flavour. Put all into a pie-dish, with a light paste for the top, and bake. ”

“ Combine ground beef and milk; divide in 5 portions. On waxed paper, pat each portion to 6-inch circle. Place about 1⁄4 cup stuffing in center of each; draw meat over stuffing to make meat “balls” with stuffing in center; seal. Place in 11⁄2-quart casserole. Combine remaining ingredients; pour over meat. Bake, uncovered, in 350° oven for 45 to 50 minutes. Makes 5 servings.
Cranberry Pork Chops
4 pork chops, 1 inch thick
2 tablespoons cooking oil
1 teaspoon salt
1⁄2 cup dry red wine
1⁄2 cup honey
1 cup fresh cranberries
In skillet, brown pork chops in hot oil ”

“ After proving themselves worthy of the Ocean Spray label, cranberries for the fresh market go to packaging machines. Those for ready-to-serve products go either to wash tanks for immediate processing or to freezers which hold them until they’re needed.
Ocean Spray Cranberries, Inc. is a national cooperative with grower-members in five cranberry-growing states: Massachusetts, New Jersey, Wisconsin, Washington and Oregon. They produce an annual harvest of over 200 million pounds of cranberries. ”

“ In large skillet, brown chicken pieces in melted butter. Add cranberry juice cocktail. Add onion, lemon juice, ginger and remaining 1 teaspoon salt. Cover and simmer 30 minutes. Add green pepper; simmer 10 minutes longer. Blend cornstarch and water; stir into chicken mixture. Serve with hot cooked rice. Yield: 12 servings. ”

“ From 3 to 4 bushels a day may be collected by good workers. New York, Philadelphia, Boston and Baltimore are the leading American markets for cranberries, whence they are exported to the West Indies, England and France in great quantities. England was formerly supplied by Lincolnshire and Norfolk with abundance of the common cranberry, which it now largely imports from Sweden and Russia. The fruit is much used for pies and tarts, and also for making an acid summer beverage. The cowberry, or red whortleberry, Vaccinium Vitis-Idaea, is sometimes sold for the cranberry. ”

“ Cooked Cranberry Filling
Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonfuls of butter and three cups of cranberries, chopped fine. ”

“ Wash a quart of ripe cranberries, and put them into a pan with just about a teacup of water; stew them slowly and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like marmalade when done. When they are broken and the juice comes out, stir in a pound of white sugar. When they are thoroughly done, put them into a deep dish, and set them away to get cold. You may strain the pulp through a cullender or sieve into a mould, and when it is a firm shape send it to table. ”

“ It's used in cream soups, and it's the cream part of creamed vegetables and meat and fish, and then there is a thicker white sauce that is used to bind croquettes—that is, hold the ingredients together. There are really four kinds of white sauces and they are very simple to make. I think everyone should know the right way to make them, for they are useful in preparing so many good things. ”

“ After cooking vegetables until tender in salted water, they should be drained and served with a cream sauce poured over. The art of making a smooth, creamy sauce of the proper consistency is easily acquired. A good rule for "common cream sauce" is 1 cup of milk, water, or meat broth, thickened with 1 tablespoonful to 11⁄2 tablespoonfuls of flour, or a combination of flour and cornstarch. Mix flour, or cornstarch, with a small quantity of cold milk or water, to a smooth paste, before adding it to liquid; add, usually, one tablespoonful of butter. ”

“ Various appetizing mixtures intended to give relish to meats, fish and soups, and composed of vegetables, fruits and divers spices, are known as sauces. “Roots, herbs, vine fruits and salad-flowers, they dish up various ways and find them a very delicious sauce to their meats, both roasted and boiled, fresh and salt.” No other sauce made compares with genuine East Indian chutney. It is a thick sauce, made from the mango apple, chilies, spices, lemon juice, raisins, figs, salt and sugar. ”

“ Ordinary brown sauce, like ordinary white, is often made without stock—simply an ounce of flour, one of butter, browned together, and half a pint of boiling water added, then boiled till thick and smooth. But it may be safely said that in high-class dark sauces water should play no part; its place must be taken by stock of good quality, which is often enriched by reducing or adding glaze. ”

“ Most sauces must be stirred continually while on the fire, and especially white sauces, such as Béchamel, Béchamel with cream or cream sauce, and white sauce.
It is necessary to stir all sauces now and then, to prevent the forming of a kind of skin on the surface.
The onions, shallots, garlics, and vinegar, used in sharp sauces, may be prepared as described for piquante sauce.
Sauces can always be made to suit the taste. A thousand can be made as well as a hundred, by merely adding or subtracting one or more of the compounds, or by proceeding differently. ”

“ Recipes for eighty-one of the best French sauces are given in "L'Art du Bien Manger," and two hundred and forty-six sauces are described in Charles Ranhofer's "The Epicurean." Perhaps the number of pos [216] sible sauces is not as large as that of the soups; yet there is ample scope still for inventive genius.
Not only men but cities have been made famous by a sauce. In the restaurants of Paris and all over Europe, in fact, Rouen duck is often on the bill of fare. ”