Suzy & Spice

a pinch of this, a dash of that

Cranberry Salad

Posted by Suzy Taylor Oakley on December 6, 2009

My Aunt Judy wanted my family’s Cranberry Salad recipe, so I thought I’d share it with everyone (for you Fellowship North folks, just look in your new  cookbook; it’s on Page 97).

My former sister-in-law started making this several years ago, and I have insisted we have it at Thanksgiving and Christmas ever since. Even when we decided not to do a traditional Thanksgiving meal this year, I told Mom I was still going to make the Cranberry Salad and Aunt Pearl’s Potatoes (we love the potatoes even though we have no idea who Aunt Pearl is); it’s the only time of year I get to eat either of these dishes.

Bruce and I were just discussing how we should  try to come up with a different name for the cranberry side dish. Calling it a salad might lead one to think of a green salad with cranberries sprinkled throughout (I actually do love a green salad with dried cranberries and almonds or walnuts, drizzled with balsamic vinaigrette – but this isn’t it). Calling it a congealed salad would cause some to dismiss the recipe without even trying it (it sounds like something your grandmother would take to a church potluck). The best way is to go about it, then, is to eat it for the first time and fall in love with it, as I did!

On one of our local radio stations the other day, the morning hosts took a survey: canned cranberry sauce or fresh? I was surprised at how many loved the canned stuff. I was never much of a fan, although Dad liked it and we still put out a can of it every Thanksgiving and Christmas, even though Dad has been gone 12 years.

To those of you who swear by the canned stuff, I challenge you to try this:

Cranberry Salad

3 cups water
1 large OR 2 small packages cranberry, cherry or other red gelatin
¾ cup sugar
1 bag (about 2 cups) fresh cranberries, crushed in food processor or chopper
1 medium orange, cut into small pieces
2 medium apples, unpeeled but diced
1 8-ounce can crushed pineapple, drained
1 cup pecans, chopped

In large glass bowl, microwave water until boiling; add gelatin and sugar. Mix. Let cool but not congeal.

Mix in other ingredients, and pour into loaf-size pan or individual custard cups (or both). Refrigerate until set.

Click here to download a PDF version of the recipe.

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