Ocean Spray - Summer 2021

Holding onto summer for dear life? Us too. Which is why we’re serving up inspo for how to enjoy the last of the warm weather while prepping your wardrobe (and your tastebuds) for fall with the tasty recipes below. From a dessert that’s simultaneously warming and crisp, to an appetizer that tastes like a sunny day and a cocktail that can turn any low-key gathering into a full-on summer soiree, you’ll want these transitional recipes on repeat this season. The one thing they all have in common (besides being delicious)? They’re all made with refreshing Ocean Spray® cranberry juice blends and Craisins® Original Dried Cranberries for a pop of flavor that will make you want to savor every last second of summer.

Still Serving: Summer

In Partnership With

Hasselback Apples with Craisins

Peachy Hard Lemonade

What’s an end-of-summer soiree (for a party of one or your whole crew) without a refreshing cocktail to remind you of sun-soaked beach days and lazy park picnics? This sip combines the sweetness of fresh peaches with zingy mint and lemon juice, and notes of cranberry, mango, and guava will make you want to propose a toast to extending summer vacation, year round.

1/2 cup Cran-Tropical™ Juice Drink 1/4 cup peach juice 1/4 cup lemon juice 1.5 oz. vodka, rum, or tequila, optional

Ingredients:

Add the ice to a 16-ounce glass, pour the ingredients over the ice, and stir. Top with seltzer, add peach slices, lemon slices, and mint as garnish. Cheers!

Directions:

What’s an end-of-summer gathering (a party for one counts as well) without a summery cocktail? This fresh sip combines the deliciousness of fresh peaches with fresh mint, and lemon juice, and Oceans Spray Cran Tropical totally transforms it into a I’d-drink-this-on-any-beach vibe.

Ingredients:

Directions:

An apple a day...is the perfect dessert to transition between summer and fall. This fancy prep method makes the dish feel like an extra-special send off for the warmer months—and it’s a great way to impress guests without a ton of effort. Fresh ginger and cranberry notes add some zip, while cinnamon provides warmth that hints at fall.

8 rice paper rolls, softened 2 cups vermicelli rice noodles, cooked and rinsed 2 cups shredded red cabbage 1/2 bunch cup cilantro leaves and stems (just the top half) Marinated tofu (directions below) Lime wedges, garnish

Ingredients:

For the rice paper rolls, don’t wet them for the length the package says. Dip them one at a time in a bowl of warm water for about 10 seconds. Place the damp rice paper on a cutting board or flat clean surface to roll them out. Fill the rolls one at a time and repeat the process.

Directions:

Think spring rolls, but for summer. These light and bright summer rolls are the perfect way to say, “I’m not quite ready for sweater weather.” And once your guests taste them, they'll be glad you’re still in summer mode. Smoked tofu gives the plant-based dish a uniquely elevated flavor (though regular tofu also totally works too), and the herbs combine for a snappy, crisp flavor. The sweet-and-savory sauce? It’s just the cranberry on top.

Summer Rolls with Craisins Sauce

1/2 cup crushed ice Seltzer, to top the glass Peach and lemon slices, to garnish Fresh mint, to garnish

1 container of extra-firm tofu, drained and sliced into 1/2-inch long strips 1/2 cup Cran-Pineapple™ Juice Drink 2 tsp lime juice 2 Tbsp soy sauce 1/16 tsp salt 3-4 cranks freshly ground pepper

Preheat the oven to 400°F. Add the Cran-Pineapple™ Juice, lime juice, soy sauce, salt, and pepper to a small bowl and mix. Place the tofu on a parchment-lined rimmed baking sheet. Pour the marinade over the tofu and let sit for 20–30 minutes. Bake the tofu in the marinade for 20 minutes or until slightly golden. Let cool for 30 minutes before using in the summer rolls. Can be refrigerated overnight.

For the Tofu:

Marinated Tofu:

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For the Rolls:

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Pro Tip:

Working from the bottom 1/4 of the rice paper, add a small handful of the noodles, cabbage, and cilantro leaves across the roll. Start rolling tightly and fold in the sides. Repeat the process with the remaining ingredients. Place the rolls on a parchment-lined rimmed baking sheet or flat clean surface and cover with a damp paper towel until ready to cut. Slice with a sharp knife and serve with the dipping sauce. Store in the fridge for up to two days.

Serves 4

1/2 cup Craisins® Original Dried Cranberries 4 small apples, halved and cored 1/4 cup walnuts 1 tsp coconut oil 1 tsp vanilla extract 1/4 tsp cinnamon 1/16 tsp sea salt 1 cup vanilla ice cream

1 cup Cran-Raspberry® Juice Drink 1 Tbsp honey

Cran-Raspberry®️ Sauce:

Ingredients:

Preheat the oven to 350°F. In a medium bowl, mix the Craisins® Original Dried Cranberries, walnuts, coconut oil, vanilla, cinnamon, and salt. Place the apples cut-side down and make three to five 1/2 inch slits from stem to core and fill them with the Craisin mixture. Bake for 20–25 minutes or until slightly softened, with a little crisp. Serve two apple halves, a scoop of vanilla ice cream, and a drizzle of the Cran-Raspberry sauce (see recipe below).

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Cook the juice and honey in a small saucepan over medium heat for 10 minutes or until thick and syrupy. Note: This is not a project to walk away from.

For the Sauce:

Save the extra apple slices from the slits and mix them with 1/4 cup of Cran-Apple™ Juice Drink and store them in the fridge for a delicious snack.

Pro Tip:

Directions:

1 cup Craisins® Original Dried Cranberries, soaked and drained 1/2 cup Cran-Tropical™ Juice Drink 1/2 cup rice vinegar 1/4 cup fish sauce 1/16 tsp. salt 3–4 cranks of freshly ground pepper

Dipping Sauce:

Add all the ingredients to a blender or food processor and blend until combined and smooth, about one minute. Store up to three days in the fridge.

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For the Dipping Sauce: