Friday, November 7, 2008

Me Me’s Thanksgiving Cranberry Salad

From the Kitchen of Alice's Grandmother, Hazel Long Lackey Cooksey (Me Me) 1906-1991
Husband-Tested in Alice’s Kitchen

This sweet tart cranberry salad is perfect for Thanksgiving because it can be made a couple of days in advance, it looks beautiful in a cut glass bowl and it tastes wonderful with turkey or roast chicken. You might have leftovers for your lunch box too. Me Me didn't have a food processor in her day, but she used a hand crank meat grinder to process the fruit. With a food processor, this salad is a cinch to make. All of the ingredients can be found at Lost River Market & Deli.

1 12 oz. package of fresh cranberries
3 fresh oranges
1 large can crushed pineapple, undrained
6 oz. cherry Jello
1 ½ cups sugar
2 cups boiling water

Zest 2 of the oranges using a kitchen rasp or a fine grater. Peel and section the oranges, reserving juice. Using the food processor, chop cranberries. Add the orange sections, the reserved juice and the orange zest. Pulse the cranberry/orange mixture until chopped fine. In a large heat proof bowl, add sugar, Jello and boiling water. Stir until sugar and Jello are completely dissolved. Add cranberry/orange mixture. Add crushed pineapple. Mix well. When mixture comes to room temperature, place in pretty glass bowls and put in the refrigerator. Chill until set.

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