Martinelli's Free Cider Mulling Spice in Stores Now.

WATSONVILLE, Calif.--(BUSINESS WIRE)--Nov. 17, 1999--

When the weather outside is frightful, let it snow, but warm your guests with Hot Spiced Cider using Martinelli's Apple Juice and Cider Mulling Spice. Spice bags containing a traditional European blend of aromatic spices and fruit peels are free with the purchase of Martinelli's 1.5 liter bottles of Apple Juice or Cider. Look for them where you buy Martinelli's and fill your home with the old-fashioned fragrance of apples and spice whenever you entertain during the holidays. For more than 130 years Martinelli's has been a seasonal tradition.

WARD OFF WINTER CHILLS

When your guests arrive, put color in their cheeks with non-alcoholic drinks such as Hot Holiday Punch, a delightful combination of apple juice with orange, lemon and spices swirled with a cinnamon stick. Add pineapple juice and you have an Old Fashioned Wassail. For a very special gathering, make a batch of Hot Buttered Cherry Cider, a unique concoction with cherry juice and rum flavor that's sure to impress even the most discriminating taste...and it won't go straight to your head!

GREET THE HOLIDAYS WITH MARTINELLI'S SPARKLING TRIO

Walkin' in a winter wonderland, our thoughts turn to holiday parties and time spent with friends and relatives. This year, treat visitors to Martinelli's trio of champagne alternatives: Sparkling Cider, Sparkling Apple-Grape and Sparkling Apple-Cranberry. Their fruity flavors compliment the season's hearty cuisine, and all ages can enjoy a festive toast with this fabulous non-alcoholic choice.

TASTES OF THE SEASON

Rich with the crisp, cold taste of fall, apples are a versatile ingredient in the cuisine of the season. Serve overnight guests a breakfast of Oven Baked Apple French Toast or a slice of Walnut Apple Coffee Cake, and conjure images of the recent fall harvest. For a special dinner, serve Roasted Pork Tenderloin with Apples, a contemporary alternative to holiday ham. A traditional favorite, Cider Pot Roast's robust flavors will compliment even the most basic of side dishes, such as mashed potatoes. It's the ultimate in comfort food.

Desserts have never tasted better than in the simple but delectable combination of apples and ice cream. Serve Pound Cake with Vanilla Ice Cream and Apple Cider Sauce or a piece of freshly baked Martinelli's Apple Pie, topped with a cool dollop of ice cream. Either one is guaranteed to put a smile on even the Grinch's face. Rich and creamy Cider Egg Nog captures the spirit of the season and will get everyone into the holiday mood. Serve it while trimming the tree or as an aperitif before seasonal feasts.

MARTINELLI'S FOR A MEMORABLE MILLENNIUM

For a memorable millennium, celebrate New Year's Eve Y2K with popular non-alcoholic cocktails. A Millennium Mixer or a refreshing Manzanita is guaranteed to shake up the evening's festivities. When midnight comes, fill glasses high with Martinelli's Sparkling Cider, the champagne alternative for a "Happy New Year" without the hangover. Packaged in a traditional champagne bottle, it's just as bubbly as champagne and perfect for a once-in-a-lifetime occasion.

AWARD WINNING MARTINELLI'S PRODUCTS

Martinelli's Apple Juice and Cider, made only from U.S.-grown, fresh apples, contain absolutely no added water, no preservatives, no sweeteners nor additives of any kind. All of Martinelli's products have been pasteurized for purity since 1917 and are Kosher.

Winner of more than 50 gold medal awards, Martinelli's products are available in every state in the U.S. and in several foreign countries. The family-owned and -operated S. Martinelli & Company has been located in Watsonville, California since it was founded in 1868. For additional recipes, visit our web site at www.martinellis.com.

For additional photos and information, contact Brown & Collins by phone at [phone] or fax at [phone]. -0-

                      1999 HOLIDAY RECIPES FROM
                        S. MARTINELLI & COMPANY
                        WATSONVILLE, CALIFORNIA

          MARTINELLI'S FREE CIDER MULLING SPICE IN STORES NOW


             MARTINELLI'S HOT SPICED CIDER OR APPLE JUICE

  1.5      liter Martinelli's Apple Juice or Cider
  2        Martinelli's Mulling Spice Bags

     Heat juice or cider to boiling point. Reduce heat to simmer and
add 2 spice bags. Allow to simmer for 5-10 minutes. Remove bags and
serve in coffee cups or mugs with cinnamon stick garnish. Makes 6-8
servings.

                        WARD OFF WINTER CHILLS

                         OLD FASHIONED WASSAIL

  2        quarts Martinelli's Cider
  2        cups orange juice
  1        cup lemon juice
  5        cups pineapple juice
  1        teaspoon whole cloves
  1        teaspoon cinnamon

     Combine all ingredients in a large kettle. Bring to a simmer.
Strain and serve hot in coffee cups or mugs. Makes about 20 servings.

                           HOT HOLIDAY PUNCH

 1        gallon Martinelli's Cider
 48       whole cloves
 4        teaspoons whole allspice
 6        cinnamon sticks
 1        cup sugar, or to taste
 1        cup orange juice
          juice of 1 medium lemon

     Bring all ingredients to a slow boil and simmer about 10 minutes.
Strain and serve hot. Garnish with additional cinnamon sticks if
desired. Serves 20.

                      HOT BUTTERED CHERRY CIDER

 3        ounces cherry juice
 2        ounces Martinelli's Apple Juice
 1        teaspoon butter
 2        drops rum flavor (non-alcoholic)
 1        tablespoon brown sugar
 1/2      oz. lemon juice
 1        cinnamon stick
          nutmeg

     Heat cherry and Apple Juice. Place butter, rum flavor, nutmeg and
brown sugar in a glass mug. Add lemon juice and blend with spoon. Pour
hot juice into mug and garnish with a cinnamon stick.

                         TASTES OF THE SEASON


                     OVEN BAKED APPLE FRENCH TOAST

 3        tablespoons sugar
 1/2      teaspoon cinnamon
 1/8      teaspoon ground cloves
 1/4      cup melted butter
 3        eggs
 3/4      cup Martinelli's Apple Juice
 8        slices sourdough French bread, 1/2 inch thick

     Preheat the oven to 425 degrees. Mix together the sugar, cinnamon
and cloves in a small bowl. Pour the melted butter into a shallow
baking dish that is large enough to hold all the bread. Swirl the pan
to coat the bottom with butter, then sprinkle in the sugar mixture.
Beat the eggs and Apple Juice in a large shallow bowl. Dip each slice
of bread into the mixture for 15 seconds on each side, then place in
the baking dish. Bake for 10 minutes, then turn each slice of bread
and bake for 10 minutes longer, or until firm and lightly browned. Top
with butter and maple syrup or powdered sugar or with warm apple sauce
and cold sour cream. Serves 4.


                       WALNUT APPLE COFFEE CAKE

 2        cups all-purpose flour
 1/2      cup sugar
 1        tablespoon baking powder
 1        beaten egg
 1/2      cup milk
 1/2      cup cooking oil
 1/2      cup snipped dried apple
 1/2      cup Martinelli's Apple Juice
 1/2      cup packed brown sugar
 2        tablespoons all-purpose flour
 1        teaspoon  ground cinnamon
 2        tablespoons margarine or butter
 1/2      cup chopped walnuts

     In a bowl combine the 2 cups flour, the sugar, baking powder and
1/4 teaspoon salt. Make a well in the center. In another bowl, combine
egg, milk, oil, dried apple and Apple Juice; add all at once to flour
mixture. Stir just till mixed. Spread evenly into a greased 11x7x1 1/2
-inch baking pan.
     In a bowl combine brown sugar, 2 tablespoons flour and the
cinnamon; cut in margarine or butter till crumbly. Stir in nuts.
Sprinkle over batter in the pan. Bake in a 375(degree) oven for about
30 minutes or till a toothpick inserted near the center comes out
clean. Serve warm. Serves 12.

                  ROASTED PORK TENDERLOIN WITH APPLES

     Marinade:

 2        tablespoons Calvados or apple brandy
 1/4      cup Martinelli's Apple Cider
 1        tablespoon cider vinegar
 1/4      teaspoon cinnamon
 1/2      teaspoon rubbed sage
 1        teaspoon freshly ground pepper
 1        teaspoon salt
 2        tablespoons soy sauce
 1        tablespoon vegetable oil

     The Roast:

 2        pork tenderloins, 3/4 to 1 1/4 pounds each,
          trimmed of fat and silverskin
 1        tablespoon olive oil
 2        apples, cored, peeled and thinly sliced

     Pan Sauce:

 1/2      cup chicken stock
 1/4      cup Martinelli's Apple Juice

     Combine all marinade ingredients in a small bowl. Put the
tenderloins in a zipper-lock bag or bowl and pour the marinade over.
Marinate overnight (cover the bowl if used) in the refrigerator,
turning occasionally.
     About 30 minutes before cooking, remove the meat from the
marinade, reserving the marinade. Heat the olive oil in an ovenproof
skillet over medium-high heat. Brown the tenderloins lightly, turning
them frequently to brown on all sides, 3 to 4 minutes total. Remove
the pork from the pan and set aside. Spread the apple slices in the
pan and put the pork on top. Brush the pork with some of the reserved
marinade and roast at 425(degree) for 12 to 15 minutes, until the
internal temperature is 145(degree) to 150(degree).
     Transfer the pork and apples to a warm platter and cover loosely
with foil while you prepare the sauce.
     Add the chicken stock to the roasting pan and boil, scraping up
any brown bits from the bottom; transfer to a saucepan. Add the
reserved marinade and the Apple Juice to the saucepan and boil over
high heat to reduce the sauce almost to a syrup. You should end up
with about 1/4 cup of sauce. Taste for salt and pepper. Carve the pork
into 1/2-inch-thick slices, arrange the apples on top and pour the
sauce over.
     Serves 4 to 6.

                            CIDER POT ROAST

 1 1/2    cups Martinelli's Cider
 1        tablespoon brown sugar
 2        tablespoons salt
 1/4      teaspoon cinnamon
 1/4      teaspoon ginger
 2        whole cloves
 3 to 4   pound chuck roast of beef
          Flour

     Mix marinade of Cider, sugar and spices. Pour over a three-to
four-pound chuck pot roast of beef and let stand in the refrigerator
for 24 hours. Remove from the marinade; sprinkle with flour. Brown in
hot fat in a Dutch oven. Turn heat low, add marinade to meat and cover
closely. Simmer for three hours. Thicken gravy if desired.


           POUND CAKE WITH VANILLA ICE CREAM AND CIDER SAUCE

 3        cups Martinelli's Cider
 1        cup whipping cream
 2        tablespoons (1/4 stick) unsalted butter, cut into
          small pieces
 1/4      teaspoon vanilla extract
 2        drops lemon extract
 4        slices purchased pound cake
 1        pint vanilla ice cream
 1/2      cup walnuts, toasted, chopped

     Boil Cider in large skillet until reduced to 1/2 cup, about 18
minutes. Add cream; boil until slightly thickened, about 2 minutes.
Transfer to bowl. Whisk in butter and both extracts. Cool slightly,
then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep
chilled.)
     Place 1 slice of cake on each plate. Top each with ice cream,
sauce and nuts. Makes 4 servings. The rich, creamy sauce is also
delicious on crisps, puddings and cobblers.

                        MARTINELLI'S APPLE PIE

 2        cups Martinelli's Cider
 1/2      cup sugar
 1/4      teaspoon cinnamon
 1/4      teaspoon nutmeg
 6        medium sized apples, pared, cored, and
          quartered (Newton Pippins are recommended)
 1        9-inch pastry shell
 2        tablespoons cornstarch
          cold water
          juice of 1/2 lemon

     Bring Cider to a boil, add sugar mixed with cinnamon and nutmeg.
Add apples. Cook slowly, uncovered, until apples are tender, turning
occasionally to keep them covered with syrup. Apples should retain
their shape.
     Line a 9-inch pie plate with pastry and bake shell about ten
minutes in hot oven (450 degrees). Lift apples carefully from syrup
and place in baked shell.
     Mix corn starch to a paste with cold water; cook until syrup
thickens. Add lemon juice pour over apples. Put strips of pastry
lattice-fashion over top and bake at 450 degrees until nicely browned.

                             CIDER EGG NOG

 1       egg (or egg substitute)
 1       banana
 3/4     cup cold milk
 3/4     cup cold Martinelli's Cider or Apple Juice
         nutmeg

     Mix first four ingredients together in an electric blender.
Sprinkle with nutmeg. Makes 2-4 drinks

                MARTINELLI'S FOR A MEMORABLE MILLENNIUM


                           MILLENNIUM MIXER

 1        fifth Martinelli's Sparkling Cider
 10       oz. frozen raspberries
 3        fresh-squeezed oranges
 2        dashes ground cinnamon
 1        dash ground nutmeg
 1/2      dash ground clove
          juice of 1 lemon wedge

     Mix ingredients in a pitcher and pour into cocktail glasses
garnished with a slice of lemon.
--Dirk Shipman, Figurelli's, Denver

                               MANZANITA

 1/2      cup Martinelli's Sparkling Cider
 1/4      cup fresh orange juice
          Kosher or coarse salt
          juice of 1 lime
          crushed ice

     In a cocktail shaker, combine orange juice, lime juice and
Sparkling Cider. Shake until frothy. Pour into prepared glass over
crushed ice. If desired, sweeten with a pinch of sugar. Makes 1 drink.