Friday, November 21, 2008

Getting a head start

The cranberry salad and cranberry sauce are in the fridge. Two down and umpteen to go! Here are the recipes for those who enjoy cranberries.

1 12-oz. package cranberries (minus the icky ones)
1 navel orange (cut in chunks)
1/2-1 cup walnuts, or any nut you prefer
3/4 cup sugar
1 small package Cranberry Jello
1 medium apple, coarsely chopped

1. Pulse nuts in food processor a few times, then put into large bowl.
2. Process one-half the cranberries and one-half the orange chunks at a time, until finely chopped. Add to the nuts.
3. Add sugar and stir.
4. Dissolve Jello in 3/4 cup boiling water. I do this right in a 2-cup glass measuring cup. Cool quickly with 1 cup ice cubes, mixing until all are melted. Add to cranberry mixture. Chill for at least 2 hours. Will keep two weeks, refrigerated. If it lasts that long!




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1 12-oz. package cranberries (see above)
1 cup water
1/2 cup sugar, or to taste (I like mine tart!)
2 teaspoons grated fresh ginger
Zest from one orange

1. Sort and rinse cranberries and put in medium saucepan. Add water, sugar, ginger and orange zest. Bring to a boil; reduce temperature and simmer for 10 minutes. Let cool. Refrigerate for up to 2 weeks.
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Amy - "Twelve Acres" said...

I admire anyone who makes cranberry sauce from scratch. This is one of those dishes that is all the better when fresh ingredients are used. I bet yours is just delicious! It sure looks pretty!

Susan said...

Thanks, Amy, it's probably the easiest thing in the world to make and, start to finish, takes less than 30 minutes. I can eat the canned stuff, but I sure do prefer homemade. I like to eat the leftovers on biscuits or toast. Yum!

Ruth said...


Susan said...

Ruth, I keep trying to entice you into visiting central Ohio!