Tuesday, November 25, 2008

Carrie's Favorite Cranberry Gelatin

© copyright Carrie Boyko
Sometimes this works, and sometimes you just have to serve it soft. Cranberry juice can play havoc with gelatin, so I've learned to accept what I get. Just go easy on the water. Either way, it is worth the effort. The flavor is awesome, and the antioxidants cry out--no cancer here!
The recipe that follows is my version of one that has been handed down through my family. Who knows where it started. All I know is that it used to have celery and nuts and other surprises inside. Nix that stuff and here's what you get:

Carrie's Favorite Cranberry Gelatin
  • 1-1/2 cups organic cranberries, fresh or frozen
  • 9 oz. of organic crushed pineapple, fresh or canned
  • 3 oz. package of organic cranberry or cherry gelatin
  • OR 1 package unflavored gelatin AND undiluted organic cranberry or cherry juice
  • 1/2 cup organic sugar
  • 1 tablespoon organic lemon juice
  • 1 small organic orange

Instructions:

  1. Crush and drain the pineapple, saving the syrup or juice.
  2. Add enough water to the juice to make a little less than 1/2 cup.
  3. Dissolve the gelatin and sugar in a little less than 1 cup (take out 1-2 tablespoons) boiling water.
  4. Add the syrup mixture and lemon juice, stirring well.
  5. Chill until partially set.

While the gelatin chills, prepare the cranberries and orange:

  1. Wash cranberries and orange well.
  2. Grate or coarsely grind slightly frozen cranberries.
  3. Grind orange, peel included.
  4. Stir cranberries, pineapple and orange together and return to refrigerator, while gelatin is setting.
  5. When gelatin is ready, stir fruit into gelatin and pour into gelatin mold or bowl.
  6. Cover and store overnight.
  7. Remove from mold by running tepid water over sides of mold for a few seconds.
  8. Place a serving plate upside down on top of mold and invert together, to remove from mold. Refrigerate until serving time.

I'll admit this recipe is, hands down, my favorite food in the whole Thanksgiving Day feast. Step aside folks; I'm having seconds!

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