FRESH CRAANBERRY MOULD
1 lb. fresh cranberries
1 cup crushed pineapple (drained)
2 small packages cherry jello
2 to 3 tablespoons fresh lemon juice
3/4 cup sugar
1/2 cup pecans (chopped)
1 cup celery (chopped)
3 to 5 oranges (sectioned)
Make jello with 1 cup hot water and 1/2 cup cold water. Add sugar and 1/2 cup juice from pineapple. Grind cranberries or use processor. Add to jello with the pineapple, pecans, celery, and orange sections. Put in 2 quart mold and chill until set.
FRESH CRANBERRY RELISH
1 quart fresh cranberries
2 oranges (Pealed)
1 whole orange
1 2/3 cup sugar
juice of 1 lemon
Wash cranberries and put in processor with oranges (remove seeds first). Add lemon juice and sugar. Mix well. Chill
This will freeze well if you like.
LAYERED CRANBERRY SALAD
1 16 oz can cranberry sauce
1 8 oz can crushed pineapple
2 tablespoons lemon juice
1 3 oz package cream cheese
1/3 cup mayonnaise
1/2 cup powdered sugar (sifted)
1 cup nuts (chopped)
Crush pineapple sauce with fork. Add pineapple and lemon juice.Set aside.
Whip cream and mix with softened cream cheese, mayonnaise and nuts..
Alternate layers of (first cranberry mix and then cheese mix. Freeze til firm.
Hope you enjoy one or all Edith
On the first one I meant MOLD
I have been trying to get my family used to eating brown and wild rice and other different grains besides white rice more often, so I have been making up all sorts of variations to try on the family. I made this cranberry recipe the other night and served it with some baked chicken and baked acorn squash. It went over very well with my family.
Cranberry Brown and Wild Rice
A small handful of pine nuts, or slivered almonds (optional)
1 tablespoon of oil
1 small red onion or two shallots finely chopped
3 garlic cloves, finely minced or grated
1 cup brown and wild Rice
2 cups chicken broth
1 teaspoon dried Thyme
1 teaspoon dried Parsley
1 teaspoon of your favorite seasoning blend ( I like to use fajita seasoning or Mrs. Dash)
½ -1 cup dried cranberries, depending on your own tastes
Cook nuts in a dry skillet until you can start to smell their aroma. Remove from the pan and set aside.
Saute onions and garlic in the same pan using the oil. When tender add the rice, chicken broth and seasonings. Bring to a boil and then reduce to simmer. Cook until all the liquid has been absorbed and the rice is done. Depending on the brown and wild rice mixture you use, this could take anywhere from about 20 minutes to 50 minutes as some brands cook faster than others. Fluff the rice and stir in the cranberries. You can stir in the pine nuts as well, use them as a garnish, or serve them as a topper. I served them on the side because two people in my family don’t care for nuts in most foods.
I think as a variation other nuts or dried fruits could easily be substituted in the above recipe. I think pistaschios, or hazelnuts would be equally good and apricots, raisins, or even dried cherries would also go well in this rice.
This is one of those things! Some friends and family and I had a big discussion about this within the last week. We laugh about all the variations, and about how adamantly different families cling to different versions.
My family loves the cranberry-orange-apple only version. As for the jello flavor used - we used to use lemon or orange. But now that they have a cranberry flavored jello, that is our preferred flavor, because the jello doesn’t interfere with the basic taste of the salad - which is cranberry, orange, and minimal apple. My sister made some this way last week and I thought I had died and gone to heaven.
The recipes with cherry jello and celery are just too overpowering. (Said Floyd Cramer.) That’s a joke!! (From another thread)
My father always made Cranberry Relish, when I was growing up, before Thanksgiving... and it would last almost to Christmas - He and I were the only ones in the family that ate it.
He’d put the bag of cranberries and the oranges through a meat grinder (orange peel too! That’s the best part)then add sugar - never did the lemon thing.....every day that went by it got better and better. It’s got to meld together :>)
That relish is hard-core Cranberry! Love it!
I still make it but use the processor instead of the meat grinder for ease - the meat grinder gives a better shred/chop - but it’s messy.
Dad makes it every year too - he makes his own batch for himself down South and I make my own batch up North. No one else in the family appreciates it - It’s just for us-We’re Cranberry hoarders - lol