Ocean Spray – Power Picnic Summer 2022

Power Picnic

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Cranberry-Grape- Blueberry Crumble Bars

Salted Watermelon Paloma

You can call this easy twist on a classic cocktail “summer in a sip.” Notes of cranberry, watermelon, and mint give it a tangy, refreshing, and feel-good profile (daily dose of vitamin C, check). The best part? It’s delicious with or without liquor, so you can fuel up on-the-go and bartend your next barbecue.

1 1/2 cups Ocean Spray ® Cran•Watermelon™ Juice Drink 1/2 cup fresh grapefruit juice 1 Tbsp fresh lime juice 4 oz. tequila (optional) 10 fresh mint leaves, plus extra for garnish 1/4 cup seltzer, plus more to top off drinks Seeded diced watermelon (for garnish) 1/4 flaky sea salt (for the rim)

Ingredients:

Pour the salt onto a small plate and spread it out. Dip your finger into the tequila and rub it around the rim (both inside and outside). Coat the rim of the glass in salt, and save the rest for cooking. Add the Cran•Watermelon™ Juice, grapefruit juice, lime juice, and tequila to a pitcher or large mason jar and stir vigorously. Pour into two glasses filled halfway with ice. Top drink off with seltzer and garnish with diced watermelon, mint leaves, and lime slices. Pro Tip: Before garnishing your cocktail with mint leaves, gently rub them between your fingers or stir vigorously to release the oils. This intensifies the minty, refreshing flavor.

Directions:

Dessert that doubles as breakfast: a modern-day love story. Add make-ahead, big-batch-friendly, and nutrient-rich to the list, and you have yourself a soulmate. Chock-full of sweet berries, laced with tart cranberry, and topped with crunchy oats, these bars will satisfy your summer sweet tooth without the sugar crash (and will leave your guests jostling to claim the last one). Do yourself a favor and make a double batch.

1 pint cherry tomatoes, sliced in half 2 peaches, sliced in 1/2-inch wedges 1 English cucumber, cut into 1/4-inch slices 1/4 cup whole fresh basil leaves 1 sprig fresh mint leaves 1/4 cup salted and roasted pepitas 1/4 tsp sea salt 3–5 cranks of freshly ground pepper 1/2 cup Tropical Dressing (see below) Fresh lime wedges, for garnish

Ingredients:

Directions:

*The farmer’s market has entered the chat.* From crunchy cucumbers to savory tomatoes, this dish features the season’s all-stars and packs a flavor-texture punch that will wow every taste bud at the party. Bite-sized chunks of antioxidant-rich fruit and veggies tossed in a simple vinaigrette (that also gets an antioxidant boost from cranberry juice) make this an effortless contribution to any sunny shindig.

Tomato, Peach, and Cucumber Salad

2 Tbsp olive oil 1/2 cup Ocean Spray® Cran•Tropical™ Juice Drink 1/2 cup frozen raspberries 2 Tbsp fresh lime juice (about 2 limes juiced) 2 Tbsp apple cider vinegar 1 tsp Dijon mustard 1/4 tsp sea salt, plus more to taste 2–3 cranks of freshly ground pepper

Blend all the dressing ingredients together in a blender for 30-60 seconds, until smooth and combined. Store leftovers in the fridge for up to one week. Add all the ingredients plus 1/2 cup of the dressing to a medium bowl, and season with salt and pepper to taste. Let the assembled salad sit in the fridge for at least one hour before serving. Garnish the salad with fresh lime wedges for squeezing over the salad.

Tropical Dressing

1. 2.

Serves 4

Makes about 16 squares

1 cup almond flour 1 cup rolled oats 1/2 cup coconut flour 1 cup coconut sugar 1/8 tsp fine sea salt 1 tsp vanilla extract 8 Tbsp butter, melted

2 cups Ocean Spray® Cran•Grape® Juice Drink 1/2 cup concord grape jam 3 cups frozen blueberries 1/2 cup chia seeds 2 Tbsp fresh lemon juice (about 1 lemon juiced) Zest of 1 lemon, about 1 Tbsp. 1/8 tsp. fine sea salt

Filling

Ingredients:

Preheat the oven to 350° Fahrenheit. Add the almond flour, oatmeal, coconut flour, coconut sugar, and sea salt to a food processor and process for one minute until the mixture looks like sand. Add the vanilla extract and salt, process for 30 seconds, stir, and process for 15 seconds until combined. Press the mixture into a parchment-lined eight-by-eight pan. Start the filling by cooking the Cran•Grape® juice drink and the concord grape jam in a medium saucepan over medium-high heat until thick and bubbly (about 15 minutes). Add the frozen blueberries and cook an additional 10 minutes over medium heat until bubbly, stirring occasionally. Add the chia seeds, lemon juice, lemon zest, and sea salt. Mix thoroughly and let thicken and cool for 10 minutes. Stir again, and let cool for an additional 10 minutes. Pour over the crust in an even layer. For the crumble topping, whisk together the almond flour, finely shredded coconut, coconut sugar, and salt. Using your fingertips, work in the vanilla and butter until no dry spots remain and the mixture holds together when squeezed. There will be small lumps—that’s okay! Sprinkle the crumble topping mixture evenly and generously over the filling layer. Bake for 25–30 minutes until bubbly and warm. Serve hot right out of the oven (do not attempt to cut it; scoop out with a serving spoon), or wait until completely cool (at least 30-60 minutes) and then slice into squares. They are best eaten day-of, and will solidify more if you refrigerate them. You can also store them in the fridge for 24-48 hours or the freezer for up to one month. Pro Tip: Double the recipe for the filling and you’ve made a delicious, storable chia jam. Spread on toast, swirl into yogurt, or eat with ice cream. Jarred and refrigerated, the jam will stay fresh for up to two weeks.

Directions:

Pro Tip: The dressed salad can be stored in the fridge for up to 24 hours, but you can assemble the salad and serve the dressing on the side to help it keep longer. You can also add burrata or mozzarella cheese for a heartier dish.

You’ve waited (um, hibernated) patiently for the season of pool days and backyard barbecues, and, if your packed calendar is any proof, it has arrived with gusto. With potlucks scheduled for the foreseeable future, you’ll need some fresh recipe inspo and a steady stream of energy to enjoy this fun-filled stretch to the max. Say hello to your new seasonal staples: simple, flavorful recipes with a nutritious punch to fuel all your comings and goings. From a salad that is summer personified to a finger-licking, crowd-friendly dessert, you’ll be coming back to these dishes event after event. The secret ingredient? Ocean Spray®’s tasty juice drinks, made with fortifying ingredients to power you and your fellow picnickers through every al fresco dining occasion.

1 cup almond flour 1/2 cup finely shredded coconut 1/2 cup coconut sugar 1/8 tsp fine sea salt 1 tsp vanilla 6 Tbsp butter, cut into 1/2-inch cubes

Crumble Topping

10.

11.

Makes 2 drinks