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