This year Christy and I are going to have a cranberry duel! She made the one above. We will throw cranberries at each other all afternoon until someone is declared the winner……(it’s gonna get messy because we are having 6 kids under age 7!). It’s the MOST wonderful time of the year.
1 pkg fresh cranberries, washed
1 cup white sugar
1/2 cup brown sugar
1/2 cup orange juice (no sugar added)
Zest of one orange
Once orange is zested, I cut in half and squeezed fresh orange juice from 1/2 of the orange
1 tsp. pumpkin pie spice, or 1/2 tsp. each clove and cinnamon
1/2 cup chopped pecans (or walnuts or no nuts)
1-4 Tbs. triple orange liquer
Combine cranberries, sugars, and OJ. In a saucepan, bring to a boil till cranberries start to pop. Remove from heat and stir in zest, juice, spices, nuts and liqueur. Sauce will thicken when it cools. Can store for a week in a Mason jar.
Appetizer Idea: Pour over a block of cream cheese and serve with Rosemary Crackers. Also great on a turkey sandwich with mayo!
Now, my recipe. I have lost my Mom’s original, but from memory this is the closest I can come. It’s more like a Jello salad (in fact it IS a jello salad)!
GERI’S CRANBERRY SALAD
2 pkg Rasberry gelatin
1 can jellied Cranberry sauce
2 cups boiling water
1 small can crushed pineapple
1 cup finely chopped celery
1 cup chopped walnuts or pecans
1 can mandarin oranges, sliced in 1/2 (drain or use juice as part of boiling water above)
Zest of an orange NOTE: If you are really a cook and don’t mind the work, separate the orange sections, and “supreme” them. (trim off thin skin and add to salad). Which basically makes them just like the mandarins.
In a saucepan or microwave, melt the cranberry sauce. Add jello to boiling water, stir and add cranberry sauce. Add pineapple, celery, nuts and pour into a ring mold or square baking dish. Chill till set. (Mom used to Pray it would come out of the mold neatly!). Memories….