Ocean Spray offers Super Bowl party tips

Here are five party tips from Ocean Spray for avoiding Super Bowl party fumbles:

1. Use eco-friendly plates and cutlery. It's safe for the environment and makes clean up a snap!
2. Get the kids involved. Have them decorate the house or tailgate tent with team colors, pictures of team mascots and/or their favorite players.
3. Serve food buffet style so guests can focus on the game. Try new twists on classic party and tailgate favorites like Ocean Spray's award winning Grilled Bacon Apple Bites with Chunky Cranberry Spread or Tex Mex Cranberry Salsa.
4. Enlist your guests. Have someone come early to help set-up and assign people to bring appetizers and desserts.
5. Keep extra paper towels, napkins and cleaners handy in case of spills.

Find easy entertaining tips and game day treats like Katie Pelczar's tailgate dish, “Grilled Bacon Apple Bites with Chunky Cranberry Spread” at http://oceanspray.com To learn more about Ocean Spray's game day approve tailgate recipes click on: http://www.youtube.com/watch?v=mDGbx1sVFLA

CRANBERRY BRIE APPETIZER BITES

Makes 24 appetizers3/4 cup Ocean Spray® Whole Berry Cranberry Sauce1 teaspoon lemon juice1/2 teaspoon finely shredded lemon peel24 (3 1/4 x 3 1/4-inch) wonton wrappers1 (8-ounce) brie roundPlace 3/4 cup Ocean Spray® Whole Berry Cranberry Sauce in a 1 1/2-quart saucepan. Cook over medium heat until hot, stirring occasionally. Remove from heat; stir in lemon juice and lemon peel.Meanwhile, heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. Press 1 wonton wrapper gently into each sprayed cup, allowing ends to extend above cups. Spray edges of wonton wrappers with nonstick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown; remove from oven.If desired, remove rind from brie. Cut brie into 24 cubes, about 3/4-inch each. Place 1 cube in each cup; place sheet of aluminum foil over each pan to prevent excessive browning. Return to oven. Bake 3 to 5 minutes longer or until brie is soft. Remove from oven; top each with about 1 teaspoon cranberry mixture.

GRILLED BACON APPLE BITES WITH CHUNKY CRANBERRY SPREAD

Makes 4 sandwiches1 cup Ocean Spray® Fresh or Frozen Cranberries1/2 cup water1/4 cup Ocean Spray® Cranberry Juice Cocktail1/4 cup raisins1/4 cup sugar2 tablespoons cider vinegar1/2 teaspoon ground ginger1 tablespoon olive oil1/2 cup chopped onion1 teaspoon chopped garlic16 slices bacon8 slices hearty whole-grain bread4 teaspoons mustard1 large apple, sliced1/3 pound sharp Cheddar cheese, thinly slicedPreheat grill to high. Bring cranberries, water, cranberry juice cocktail, raisins, sugar, vinegar and ginger to a boil in cast-iron pot or Dutch oven. Reduce heat; simmer for 10 minutes or until thickened.Meanwhile, heat oil in small cast-iron skillet. Add onion and garlic; sauté until soft and slightly brown. Stir onion mixture into cranberry mixture.Cook bacon on griddle until crisp. Spread 4 bread slices with mustard. Top with bacon, apple and cheese. Spread cranberry mixture on remaining 4 bread slices. Place bread slices, cranberry side down, on cheese to form sandwiches. Grill sandwiches on griddle until browned on both sides and cheese is melted. Cut each sandwich into 4 triangles. Serve with remaining cranberry mixture.

TEX MEX CRANBERRY SALSA

Makes about 2 cups1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce1/4 cup canned jalapenos, chopped1 green onion, sliced1 teaspoon dried cilantro1 teaspoon ground cumin1 teaspoon lime juice

CRANBERRY BRIE APPETIZER BITES

Makes 24 appetizers

3/4 cup Ocean Spray® Whole Berry Cranberry Sauce

1 teaspoon lemon juice

1/2 teaspoon finely shredded lemon peel

24 (3 1/4 x 3 1/4-inch) wonton wrappers

1 (8-ounce) brie round

Place 3/4 cup Ocean Spray® Whole Berry Cranberry Sauce in a 1 1/2-quart saucepan. Cook over medium heat until hot, stirring occasionally. Remove from heat; stir in lemon juice and lemon peel.

Meanwhile, heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. Press 1 wonton wrapper gently into each sprayed cup, allowing ends to extend above cups. Spray edges of wonton wrappers with nonstick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown; remove from oven.

If desired, remove rind from brie. Cut brie into 24 cubes, about 3/4-inch each. Place 1 cube in each cup; place sheet of aluminum foil over each pan to prevent excessive browning. Return to oven. Bake 3 to 5 minutes longer or until brie is soft. Remove from oven; top each with about 1 teaspoon cranberry mixture.

GRILLED BACON APPLE BITES WITH CHUNKY CRANBERRY SPREAD

Makes 4 sandwiches

1 cup Ocean Spray® Fresh or Frozen Cranberries

1/2 cup water

1/4 cup Ocean Spray® Cranberry Juice Cocktail

1/4 cup raisins

1/4 cup sugar

2 tablespoons cider vinegar

1/2 teaspoon ground ginger

1 tablespoon olive oil

1/2 cup chopped onion

1 teaspoon chopped garlic

16 slices bacon

8 slices hearty whole-grain bread

4 teaspoons mustard

1 large apple, sliced

1/3 pound sharp Cheddar cheese, thinly sliced

Preheat grill to high. Bring cranberries, water, cranberry juice cocktail, raisins, sugar, vinegar and ginger to a boil in cast-iron pot or Dutch oven. Reduce heat; simmer for 10 minutes or until thickened.

Meanwhile, heat oil in small cast-iron skillet. Add onion and garlic; sauté until soft and slightly brown. Stir onion mixture into cranberry mixture.

Cook bacon on griddle until crisp. Spread 4 bread slices with mustard. Top with bacon, apple and cheese. Spread cranberry mixture on remaining 4 bread slices. Place bread slices, cranberry side down, on cheese to form sandwiches. Grill sandwiches on griddle until browned on both sides and cheese is melted. Cut each sandwich into 4 triangles. Serve with remaining cranberry mixture.

TEX MEX CRANBERRY SALSA

Makes about 2 cups

1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce

1/4 cup canned jalapenos, chopped

1 green onion, sliced

1 teaspoon dried cilantro

1 teaspoon ground cumin

1 teaspoon lime juice

Combine all ingredients in a medium mixing bowl. Serve with nacho chips or as a condiment for poultry or pork. Store refrigerated for up to 1 week.