. Cranberries; : the national cranberry magazine. Cranberries. DON'T WAIT FOR THE HOLIDAYS MAKE THE MOST OF CRANBERRIES NOW Bouncy fresh cranberries begin to pour into local markets this month. Be ready for the lush, red harvest with recipes to make the most of them! The dishes shown here make excellent eating right now. Or, get ahead of the game by mak- ing cranberry Christmas gifts for your favorite friends now while fresh cranberries are at peak color and flavor. Freeze a quantity, too, for all your hoUday cooking as well as to use all year round. The cheery little red berries are a snap to
. Cranberries; : the national cranberry magazine. Cranberries. DON'T WAIT FOR THE HOLIDAYS MAKE THE MOST OF CRANBERRIES NOW Bouncy fresh cranberries begin to pour into local markets this month. Be ready for the lush, red harvest with recipes to make the most of them! The dishes shown here make excellent eating right now. Or, get ahead of the game by mak- ing cranberry Christmas gifts for your favorite friends now while fresh cranberries are at peak color and flavor. Freeze a quantity, too, for all your hoUday cooking as well as to use all year round. The cheery little red berries are a snap to freeze. Just pop the boxes or bags of berries, unopened, into the freezer. There is no need to wash them beforehand. Then, when you are ready to use, do not thaw. Just rinse the berries and use whole or chopped in any recipe calling for fresh cranberries. CRANBERRY SHERBET (Makes 1 quart sherbet) 2 cups Ocean Spray fresh cranberries 1 cup water 1/4 pound marshiKallows 1 cup unsweetened pineapple juice 2 tablespoons lemon juice 1/2 cup sugar 2 egg whites 1/8 teaspoon salt Cook cranberries in water until skins pop; press through a sieve. Heat marshmal- iows in pineapple juice untU melted, combine with sieved cranberries, lemon juice and 1/4 cup sugar. Freeze in refrig- erator tray to a mush. Beat egg whites until stiff with remaining 1/4 cup sugar and salt. Fold in partially frozen cran- berry mixture and return to tray. Freeze until firm. CRANBERRY MYSTERY SALAD (Makes 12 servings) 1 cup sugar 1/2 cup cold water 2 cups Ocean Spray fresh cranberries or 1 can (16-ounce) Ocean Spray whole berry cranberry sauce 3 packages (3 ounces each) raspberry flavor gelatin 11/4 cups boiling water 2 cans (16 ounce each) stewed tomatoes 4 dashes Tabasco (optional) In large saucepan combine sugar and cold water and heat to boiling. Add cran- berries and cook quickly until berries have popped and the syrup is sUghtly thickened. Cool. Dissolve gelatin in boiling water and im- mediately stir in tom
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