With Relish. | Rock Candy

With Relish.



Still time to contribute your Thanksgiving recipes... and even post-Thanksgiving suggestions (I've already received a few).  On the jump, Kay Brockwell's recipe for Cranberry Salad. 

Kay writes:

Here's one I have to send, as it's a recipe that's made an appearance
on every holiday table as far back as I can remember -- my parents',
and now mine. (And I'm 54, so that's better than a half-century of
continuity.) My early recollections of it involve the sausage grinder,
which was mounted on a two-by-12 and set i[ across two kitchen chairs;
we'd grind the coconut for the coconut cake, first, and then the fruit
for the cranberry salad.Now I use the food processor, but I must
confess, I kind of miss the sausage grinder...

Cranberry Salad

2 bags fresh cranberries
2 red apples
2 green apples
2 oranges (with peel)
2 cups chopped pecans
2 small boxes raspberry Jell-O
2 cups sugar
2 cups water

Grind or chop all the fruit and combine with the chopped nuts in a
large bowl. Heat sugar and water until sugar is well dissolved; remove
from heat and whisk in Jello. Pour over fruit and stir to combine
well. Chill for at least four hours, preferably overnight. Serves 12.

I have been known to double this recipe for our Thanksgiving dinner
for 8 or 10; my kids and I will go to the refrigerator and get a bowl
of it after dinner like you'd get ice cream. It really does not give
the sense of a congealed salad at all; the Jello solution just sort of
"glues it together," particularly with using only half the water
called for in the Jello recipe.Keeps well in the fridge for a week or

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