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    Cranberry Salad

    Source of Recipe

    "The Southern Sympathy Cookbook" by Perre Coleman Magness

    Recipe Introduction

    "A truly classic congealed salad, this is a verved up version of the one my aunt made for Thanksgiving for many years, chock-full of cranberries, celery, apple, and Southern black walnuts—and no red dye number three jello. I like to add pomegranate juice to get that deep red color, but cranberry juice works as well."

    List of Ingredients

    ◦ 3 (¼-ounce) packets unflavored gelatin
    ◦ ½ cup granulated sugar
    ◦ 1 ½ cups pomegranate or pure cranberry juice
    ◦ 2 cups apple cider, chilled
    ◦ 12 ounces fresh cranberries
    ◦ 3 stalks celery
    ◦ 1 medium green apple, cored
    ◦ 1 medium navel orange
    ◦ ½ cup walnut pieces, preferably black walnuts


    Whisk the gelatin and sugar together in a medium mixing bowl. Bring the pomegranate juice to a boil in a small saucepan, then pour it over the gelatin mixture. Stir until the gelatin and sugar are dissolved. Stir in the cold apple cider until combined. Refrigerate the bowl for 35 to 40 minutes, until the mixture is beginning to set.

    Place the cranberries in the bowl of a food processor. Cut the celery and apple into chunks and drop in the bowl. Grate the orange zest into the bowl, then cut away the peel and white pith. Cut the orange flesh into pieces and add to the bowl, then pulse to finely chop everything, scraping down the sides of the bowl a couple of times.

    Scrape the chopped fruits into the gelatin in the bowl and stir to thoroughly combine. Stir in the chopped walnuts, then pour the mix into a 13-by-9-inch dish. Cover with plastic wrap and refrigerate for several hours until firm.

    Serves 12




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