US3142574A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making a cranberry relish
Assignee: Ocean Spray Cranberries Inc
•
Filing: 1962-09-24
•
Granted: 1964-07-28
•
Expires: 1982-09-24
Abstract
No abstract record available.
Inventors
- 👤 Edward E Anderson
- 👤 Mary P Giggey
- 👤 William F Hampton
- 👤 Carol P Shaw
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 11:07
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/09
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
134 words
METHOD FOR FORMING A CRANBERRY RELISH COMPRISING THE STEPS OF (A) COMMINUTING WHOLE CRANBERRIES TO FORM PARTICLES SUBSTANTIALLY ALL OF WHICH ARE LESS THAN ONE-HALF INCH IN MAXIMUM DIMENSION BUT GREATER THAN 0.001 INCH WHEREBY THERE ARE PRESENT IN SAID RELISH DISCRETE IDENTIFIABLE CRANBERRY PARTICLES; (B) CUTTING ORANGE PEEL TO FORM CUBE-LIKE PARTICLES RANGING IN SIZE FROM ABOUT ONE-EIGHTH TO ONE-HALF INCH; (C) ADDING THE COMMINUTED CRANBERRIES TO A WATER SOLUTION OF SUGAR AND RAPIDLY HEATING THE RESULTING MIXTURE TO A TEMPERATURE BETWEEN ABOUT 180 AND 200*F.; (D) ADDING THE ORANGE PEEL PARTICLES TO THE HEATED MIXTURE AND RAPIDLY FURTHER HEATING TO A TEMPERATURE BETWEEN ABOUT 200 AND 215*F. THEREBY TO FORM A RELISH PRODUCT; AND (E) COOLING THE RELISH PRODUCT AS RAPIDLY AS POSSIBLE TO AT LEAST 120*F. TO PROTECT COLOR AND FLAVOR.
Claim 2
Dependent Claim
134 words
METHOD FOR FORMING A CRANBERRY RELISH COMPRISING THE STEPS OF (A) COMMINUTING WHOLE CRANBERRIES TO FORM PARTICLES SUBSTANTIALLY ALL OF WHICH ARE LESS THAN ONE-HALF INCH IN MAXIMUM DIMENSION BUT GREATER THAN 0.001 INCH WHEREBY THERE ARE PRESENT IN SAID RELISH DISCRETE IDENTIFIABLE CRANBERRY PARTICLES; (B) CUTTING ORANGE PEEL TO FORM CUBE-LIKE PARTICLES RANGING IN SIZE FROM ABOUT ONE-EIGHTH TO ONE-HALF INCH; (C) ADDING THE COMMINUTED CRANBERRIES TO A WATER SOLUTION OF SUGAR AND RAPIDLY HEATING THE RESULTING MIXTURE TO A TEMPERATURE BETWEEN ABOUT 180 AND 200*F.; (D) ADDING THE ORANGE PEEL PARTICLES TO THE HEATED MIXTURE AND RAPIDLY FURTHER HEATING TO A TEMPERATURE BETWEEN ABOUT 200 AND 215*F. THEREBY TO FORM A RELISH PRODUCT; AND (E) COOLING THE RELISH PRODUCT AS RAPIDLY AS POSSIBLE TO AT LEAST 120*F. TO PROTECT COLOR AND FLAVOR.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1967-07-28 | 1968-01-27 | 1968-07-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1971-07-28 | 1972-01-27 | 1972-07-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1975-07-28 | 1976-01-27 | 1976-07-28 | $7700.00 | Window Closed / Lapsed |