Moms Thanksgiving Cranberry Salad Food

MOM'S RAW CRANBERRY SALAD

Steps:

• Wash and pick through cranberries.
• Core and quarter apples.
• Seed and quarter orange.
• Grind in food processor starting with the orange, and then add apples and cranberries. You can do in batches so you don't over process it.
• We used a hand crank grinder to make this when I was a child.
• Add sugar (in the 50's we used 2 cups of sugar, so taste after a couple hours and adjust per your personal preferences).
• Let marinate for at least 6 hours or overnight.

MOM'S THANKSGIVING CRANBERRY JELLO MOLD

Steps:

• In a large bowl, dissolve the packages of jello in the hot water.
• Add the cold water and the cranberry sauce. Blend well and chill.
• Before mixture sets, add apples, celery and nuts and mix well.
• Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
• Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.

MOM'S THANKSGIVING CRANBERRY SALAD

Steps:

• 1. In large pan or bowl rinse cranberries and pick through for bruised or undesirable cranberries. Drain and place in pan with 1 3/4 cups of water. Bring to boil and low simmer. Add the 2/3 cup of suger and stir well. Simmer until cranberries pop open and are tender. 15 to 20 minutes.
• 2. Remove cranberries from heat, ladle off about a cup of the juices and allow to cool for 10 or 15 minutes. I put them in a 9" by 13" cake pan of which it will be served from.
• 3. Add 2 packages of dry Cherry Jell-O (You could use any red Jell-O), and stir well. Add the can of crushed Pineapple, Celery and Grapes and stir well again. Shredded Carrots are optional but work well.
• 4. Place above ingredients in a 9" by 13" cake pan. (I use a covered cake pan with lid). Refrigerate overnight so Jell-O sets.
• 5. In separate bowl combine Cream Cheese, Cool Whip and Marshmallows (large cut up or miniature), stir well. Refrigerate this overnight so Marshmallows melt somewhat.
• 6. Next morning with hand mixer beat the Cream Cheese mixture until smooth and combined. Spread on top of firm Cranberry Jell-O.
• 7. To serve mark off and score squares in pan and top each serving with English Walnuts (Optional). Slice into squares and serve in individual small bowls or plates.
• 8. Note: Jello has to be firm and hold it's shape in the cut squares, to be nicely presented. Covered this holds up well for a week in the fridge. Brother and Sisters always opt to take a serving or two home with them.
• 9. My biggest fear is that the Jell-O wont firm up in 3 or 4 hours. There have been times when it hasn't. Notably this past Thanksgiving. There is some guess work in the amount of liquids being used, from the Cranberry juice from cooking and the crushed canned Pineapple. To save and resurrect what might be a failure, I add the contents of another package of Jell-O to one cup boiling water and dissolve well. Then mix and thoroughly combine this with the failed to set Jell-O. This has worked on every attempt, the Jell-O has firmed up and has saved the day.

CRANBERRY SALAD BEST EVER FOR THANKSGIVING DINNER

Steps:

• Using a food processor, grind cranberries, orange and peel of orange, and walnuts till coarse.
• In large mixing bowl mix together cranberries, walnuts, orange and pineapple.
• Place in refrigerator for at least 3 hours.
• Two hours before mix is chilled make cherry Jell-O according to package directions.
• Fold Jell-O into the cranberry mixture.
• Chill till dinner is ready or best chilled overnight.

CLASSIC CRANBERRY SALAD

Steps:

• Dissolve gelatin in boiling water; set aside.
• In food processor, chop the cranberries while still frozen.
• Add to the gelatin with 1 1/2 cup of sugar, stir to combine.
• In food processor, chop orange chunks until finely chopped; add to cranberry mixture.
• Stir in grape halves and pecans.
• Pour into decorative bowl or mold and chill overnight.
• Adjust sugar, if necessary.