VITAMINS OK CRANBERRIES 5 



Film samples were pulped and drieil in air, and in nitrogen gas. The film was 

 prepared for feeding by mixing with water in definite concentrations. In this 

 way, desired amounts were accurately administered by pipette. 



Cranberry Juice 



Cranberry juice or cocktail has recently become of some commercial importance. 

 The juice possesses a very deep red color and a characteristic flavor. It is parti- 

 cularly suitable for use as a blender in punches and similar beverages. 



Cranberry juice was prepared by two methods and is designated "cold-pressed" 

 and "heat-extracted." The cold-pressed juice was prepared by grinding the fresh 

 cranberries in a food chopper and expressing the juice by means of a large hand 

 press. The yield of juice averaged 6 gallons per barrel (100 pounds) of cranberries. 



The heat-extracted juice was prepared by boiling 100 pounds of cranberries 

 with 6.5 gallons of water for 8 to 10 minutes. The pulpy mass was cooled to 

 room temperature and pressed. The yield was about 8 gallons per barrel of fruit. 

 The sweetened juice was prepared by adding sufficient sugar to yield a soluble 

 solids content of 50 per cent. Both fresh and pasteurized raw pressed juices were 

 e.xamined for vitamin C. Pasteurization was effected by a heat treatment of 20 

 minutes at 160° F. of the juice sealed in small tin cans or one-half pint bottles. 

 One series of samples in the bottles was sealed under a partial vacuum of 25 inches 

 of mercury. 



Cranberry juice cocktail was prepared according to the recipe recommended 

 by the American Cranberry Exchange (1). One quart of cranberries was boiled 

 with one quart of water until soft, then strained through a cheese-cloth, the juice 

 brought to boiling, two-thirds cup of sugar added, and the boiling continued for 

 two minutes. This juice was filled into sterile jars, sealed, and immediately cooled. 



Commercially, cranberry juice cocktail is prepared by grinding the fruit, cook- 

 ing with water until soft, adding a pulp filter aid, centrifuging, making up filtrate 

 to a volume representing two parts water to one of fruit, adding sugar to 15° Brix, 

 heating to 180° F., and immediately filling into sterile glass containers and sealing. 

 Frozen cranberries are preferred to fresh in the manufacture of this product. 



Cranberry Sauce 



Cranberries are normally consumed in the form of a cooked sweetened sauce, 

 either strained or unstrained. The sugar content of the sauce varies from 41 to 

 48 percent. 



Whole-fruit, unstrained cranberry sauce was prepared according to the widely 

 used "Ten Minute" Cranberry Sauce (1) recipe of the American Cranberry Ex- 

 change. The recipe calls for 1 pound of cranberries, 2 cups of water, and H to 2 

 cups of sugar. The sugar and water are boiled together for 5 minutes, then the 

 cranberries are added and boiled without stirring until the skins pop open. This 

 usually requires about 5 minutes. This material was sealed hot in small jars and 

 immediately cooled. Investigations on canned foods (10, 11) have shown that 

 practically no deterioration of the vitamin C content occurs in the can even over 

 a period of several years. All sauce was kept in the refrigerator at 33° F., and 

 no jar was used for feeding after being open 24 hours. The surface of the 

 material in the opened jars was kept covered with paraffin. Just prior to feeding, 

 the sauce was pressed through a fine screen to allow its being administered by 



