Recipes for Eatmor Fresh Cranberries

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.
Pour sauce over thin-sliced oranges, top with shredded cocoanut for Cranberry Ambrosia.
Stir in teaspoon chopped fresh mint or few drops mint extract for Minted Cranberry Sauce.
Add 1 cup cooked sweetened apricots for Cranberry Apricot Delight.
Fold in 3 bananas cut in ½ inch slices for Cranberry-Chiquita.
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.
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.
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 and rind. Cool. Pour into refrigerator tray and freeze until firm. Makes 1 quart.
Put raw cranberries and oranges through Waring Blendor or food chopper. Add sugar and mix well. Chill in refrigerator a few hours before serving. Makes one quart relish. This relish will keep well in the refrigerator for several weeks. Try quick-freezing Cranberry Orange Relish.