Cranberry Recipes

CRANBERRY RELISH JELLO MOLD
This is a traditional Cranberry Jello Mold my children expect each year:
I have served this jello mold at Thanksgiving and Christmas for nearly 30 years! This recipe can be prepared several days ahead.
Yields 8-10 servings

1. Assemble and prepare the following ingredients:

20 oz. can crushed pineapple unsweetened (drain, reserving the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice

2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.

3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.

4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.

This elegant arranged salad is what I make for Christmas dinner.
The dressing, made with cranberries looks beautiful on top of greens.


To assemble the salad, place a handful of the salad mix on a plate or in a bowl, and top with some of the onion slices, cheese and the walnuts. Pass the dressing to guests to drizzle over the salad.

CRANBERRY NUT BREAD
This recipe has been adapted from the Ocean Spray package.  My mother and our family have been making this for 50 years.

1 egg
1/2 cup honey
3/4 cup orange juice
1 T. grated orange rind (opt.)
1/4 cup oil
2 cups whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. soda
1`/2 tsp. salt
1/2 cup nuts, chopped
1 cup cranberries, chopped  (I use my blender on pulse)

Whisk together the honey, egg, orange juice, orange rind and oil in a medium size mixing bowl.  Combine dry ingredients except nuts and berries into a small bowl and then whisk lightly into wet ingredients.  Mix just enough to dampen.  Carefully fold in chopped nuts and cranberries.   Spoon batter into greased loaf pan or greased muffin tins.  spread corners in loaf pan so they are slightly higher than in the center.  Bake at 375°F for one hour for a loaf, or 15-20 minutes for muffins.  Bake until the crust is golden brown and a toothpick inserted into the center comes out clean.  Remove from pan and cool.  Store overnight for easy slicing and for the flavors to blend.

Mixed Greens With Cranberry Dressing
This recipe is courtesy of oldfashionedliving.com by permission

Ingredients:
5 cups mixed greens, herbs and lettuce
1/4 pound blue cheese, crumbled
1 red onion, very thinly sliced
1/3 cup coarsely chopped walnuts

Dressing:
1 cup fresh cranberries
1 seedless navel orange, peeled and sectioned
2/3 cup granulated sugar
1/2 cup wine vinegar
1 tsp salt
1 tsp. ground mustard
1 cup olive or vegetable oil

In a blender, combine the cranberries, orange sections, sugar,
vinegar, salt, and ground mustard. Process till combined. Then
remove the blender cover and gradually add oil in a steady stream. Set aside.



Rip all of the greens into bite size pieces. I like using an assortment of spring or baby greens along with romaine lettuce, spinach and herbs if available.

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