Chloe’s Cranberry SaladFrom BIG MILL BED AND BREAKFAST
Any time I can use cranberries in a recipe here on the farm at Big Mill B&B, I do.
This great-looking Cranberry Salad is one of my favorites and was featured by Inn Cuisine. My mother-in-law, Ginny, used to make this salad for every Thanksgiving and Christmas dinner, along with four turkeys. One turkey was the centerpiece and the others went to homeless shelters in Atlanta. Oh, and we ate one of the turkeys.
- 1 orange, washed
- 1/2 cup orange juice
- 12-ounce bag cranberries, washed and picked over
- 1 cup sugar
- 1/2 cup celery, diced
- 1/2 cup pecans, chopped
- 1 teaspoon key lime juice or lemon juice
- 3 packages unflavored gelatin (3 tablespoons)
- 1/2 cup cold water
- 1/2 cup boiling water
Remove stems from orange. Cut into pieces, leaving peel on. Cut into pieces and put into blender with orange juice.
Pulverize. Add cranberries, sugar and mix thoroughly, but do not completely pulverize. (This part of the salad can be made in advance and stored in the refrigerator).
Add celery and nuts and lemon juice. Blend again. Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water. Add to cranberry mixture.
Spray a four-cup mold with cooking spray. Pour cranberry mixture into mold and chill until set. Unmold onto a pretty dish and garnish with a piping of mayonnaise.
Yield: 10-12 servings
Bon appetit and MERRY CHRISTMAS from all of us at Big Mill B&B.