Here are some July 4th themed recipes from Ocean Spray.
These recipe for a drink, some bbq sauce and Red, White and Blue shortcakes and many more can be found at oceanspray.com.
BLUEBERRY-MINT LEMONADE
INGREDIENTS:
- 7 cups Ocean Spray® Blueberry Juice Cocktail
- 1/2 cup loosely packed fresh mint leaves, washed
- 1 12-ounce can frozen lemonade concentrate, thawed
DIRECTIONS:
Combine 1/2 cup of the blueberry juice cocktail with the mint leaves in large (at least 2-quart) nonmetal pitcher or container. Crush the mint leaves against the side and bottom of the container with a wooden spoon. Let stand 5 minutes. Stir in remaining juice cocktail and the lemonade concentrate. Pour into glasses over ice. Garnish with extra mint leaves, if desired.
Makes 8 servings.
CAPE COD BBQ SAUCE
INGREDIENTS:
- 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
- 1/2 cup chili sauce
- 1/2 cup brown sugar
- 1/4 cup finely chopped sweet onion
- 1/4 cup vinegar
- 1/4 cup Worcestershire sauce
DIRECTIONS:
Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Whisk vigorously and frequently. Reduce heat to a low boil. Simmer 20 minutes, whisking occasionally. Cool to room temperature or chill until needed. Use as a barbecue sauce for poultry, pork or beef. Makes 2
cups.
RED, WHITE AND BLUE SHORTCAKES
INGREDIENTS:
SHORTCAKES
- 2 1/3 cups all-purpose baking mix
- 1 cup Craisins® Original Dried Cranberries
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
FRUIT FILLING
- 1 can (14 oz.) Ocean Spray® Whole Berry Cranberry Sauce
- 2 cups sliced fresh strawberries
- 1 cup fresh blueberries
- 2 teaspoons fresh lemon juice
TOPPING
- Whipped cream
DIRECTIONS:
Preheat oven to 425°F. Mix baking mix and dried cranberries. Prepare shortcakes as directed on package for a drop biscuit.
Drop by spoonfuls, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack.
Meanwhile, combine all filling ingredients in medium bowl, mixing well.
Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with 1/2 cup fruit mixture for each shortcake. Place shortcake tops on fruit. Top with whipped cream. Garnish with lemon rind, if desired.
Makes 8 servings.
pat.navymom
Friday 2nd of July 2010
I bet I could drink a gallon of hat special lemonade. .-= pat.navymom´s last blog ..Hampton Inn and Suites- Mystic- Connecticut =-.