CRANBERRY-ORANGE SALAD
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!
WHOLE-BERRY CRANBERRY SAUCE
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.
4 comments:
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!
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!
Yum!
Ruth, I keep trying to entice you into visiting central Ohio!
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