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Thanksgiving is only two days away, which means that cranberries are readily available at grocery stores. Most likely cranberry sauce will grace many tables on Thanksgiving, but there are other ways to incorporate cranberries into your menu. Whether it be adding them to stuffing for dinner or mixing them into cookie dough for a dessert, cranberries are versatile and add a nice depth of flavor to many dishes.
One way to utilize cranberries and make them star of their dish is in this week’s recipe. Provided to us by Big Mill Bed & Breakfast, this side dish is simple to make but has a complexity of flavors and textures. If you’re looking for a new way to add cranberries to your Thanksgiving menu, or any other dinner, give this recipe a try.
- 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 tsp. 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, 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, 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.
