Tuesday, 22 November 2011

Cranberry Sauce

A healthy side dish on Thanksgiving.

Berries pushed through a grinder.

Along with an orange.

If that is what you are looking for…. this is definitely not the recipe for you.

If, however, you think of cranberries as a potential candy-like substance that needs a bit of crunch and could be served with turkey or on the dessert table with a dollop of fresh whipped cream, then keep reading.

My Favorite Cranberry Recipe

2 cups of sugar
1-1/2 cups of water
1 package of fresh cranberries (12 ounces)
1 package of unflavored gelatin
½ cup or more of chopped walnuts
½ cup or more of finely chopped celery
1/3 cup orange marmalade

Boil water and sugar in a medium-sized pot until it turns clear.

Add cranberries.

Cook on medium-high heat (cover with a lid) for at least 5 minutes. The cranberries will start to pop. Give it a little stir once in awhile so it doesn’t boil over.

Turn off the heat.

Sprinkle gelatin…

on top of cranberries…and stir quickly.

 Let cool for an hour.

Then add walnuts, celery and marmalade.


Transfer to a pretty serving dish and refrigerate until it sets up.

Then evaluate whether it should be a side dish or a dessert given the ratio of sweet to tart ingredients!

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