Vera's Recipes

Fruits

Fresh Cranberries (Ocean Spray): Nut Pie, Muffins & Apple Pie

Fruits
23 ingredients
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Ingredients

  • 1¼ cup Cranberry Nut Pie Ocean Spray fresh or fresh frozen cranberries
  • ¼ cup Cranberry Nut Pie brown sugar
  • ¼ cup Cranberry Nut Pie chopped walnuts
  • 1 Cranberry Nut Pie egg
  • ½ cup Cranberry Nut Pie sugar
  • ½ cup Cranberry Nut Pie all-purpose flour
  • ⅓ cup Cranberry Nut Pie butter or margarine, melted
  • Cranberry Nut Pie vanilla ice cream
  • 1¼ cup Cranberry Muffins sugar
  • ¼ cup Cranberry Muffins butter or margarine
  • 2 Cranberry Muffins eggs
  • 2 cup Cranberry Muffins all-purpose flour
  • 2 tsp Cranberry Muffins baking powder
  • ¼ tsp Cranberry Muffins salt
  • ½ cup Cranberry Muffins milk
  • 2 cup Cranberry Muffins Ocean Spray fresh or fresh frozen cranberries, coarsely chopped
  • 1 Cranberry Apple Pie pastry for 9-inch two crust pie
  • 1 cup Cranberry Apple Pie sugar
  • ⅓ cup Cranberry Apple Pie all-purpose flour
  • 1 tsp Cranberry Apple Pie apple pie spice
  • 4 cup Cranberry Apple Pie sliced pared tart apples
  • 2 cup Cranberry Apple Pie Ocean Spray fresh or fresh frozen cranberries
  • 2 tbsp Cranberry Apple Pie butter or margarine

Method

  1. Fresh cranberries are available September to December. They lend a festive touch to salads, breads, sauces or desserts, and freeze so well their zesty goodness can be savored all year round.
  2. Preparation & storage hints: 12 ounces cranberries = 3 cups. If a recipe calls for four cups (16 ounces), adapt to the 12-ounce size by cutting all ingredients by one-fourth. To prepare for cooking, sort out soft berries and stems, then rinse in cold water. Store cranberries by refrigerating up to 1 month. Freeze cranberries, without prewashing, double-wrapped in plastic, up to a full year — when using, do not thaw; follow the recipe using frozen berries. Refrigerate leftover cranberry sauce or cranberry-orange relish for several days, or freeze airtight up to a full year.
  3. Cranberry Nut Pie: Preheat the oven to 325 degrees F. Butter a 9-inch pie plate and layer the cranberries on the bottom. Sprinkle with the brown sugar and nuts. In a bowl, beat the egg until thick; gradually add the sugar, beating until thoroughly blended. Stir in the flour and melted butter; blend well. Pour over the cranberries. Bake 45 minutes. Cut in wedges. Serve with ice cream. Makes 6 servings.
  4. Cranberry Muffins: Preheat the oven to 350 degrees F. In a bowl, cream together the sugar and butter. Add the eggs one at a time, beating after each addition. In a bowl, sift together the flour, baking powder and salt; add alternately with the milk to the creamed sugar mixture. Stir in the chopped cranberries. Spoon into 12 paper-lined 2 1/2-inch muffin cups, filling 3/4 full. Bake 25 to 30 minutes. Makes 12 muffins.
  5. Cranberry Apple Pie: Preheat the oven to 425 degrees F. Prepare the pastry. In a bowl, stir together the sugar, flour and spice. In a pastry-lined pie pan alternate layers of apples, cranberries and sugar mixture, beginning and ending with the sugar mixture. Dot with butter. Cover with the top crust. Cut slits in the crust; seal and flute the edges. Bake 40 to 50 minutes. Cool. Makes 8 servings.

Notes

From an Ocean Spray fresh cranberries brochure.

Original card

The recipe above was transcribed from this scan of Vera’s original card.