CRANBERRY ORANGE NUT SALAD (GRANDMA'S)
When my grandma was still cooking Thanksgiving dinner I always remember this, so I've picked up the ball and now I'm the one making it. Even people who don't normally want cranberry love this. I use the old fashioned metal, clamp to the edge of the counter, type of grinder to grind the cranberries, but you can use something else, perhaps a food processor. However, I do not recommend using a food processor or other type of chopper for the nuts, or celery as the quality and texture is better when they are hand chopped. When you use the orange peel (zest) make sure you are only using the orange part of the peel, and not any of the white (it's very bitter). When the cranberries are in season around Thanksgiving, I usually buy a couple of extra bags and freeze them so that I can make this anytime of year. This is great for brunches, luncheons, or in the summer, to take along to potlucks or picnics as well, it's so refreshing. You could also add a nice white wine (maybe about 1/2 cup).
Provided by Yrhaven aka Condime
Categories Sauces
Time P1D
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash, then grind the cranberries.
- Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
- Chop the celery.
- Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
- Refrigerate covered, overnight if possible (it is really not as good if you don't).
- The next day:.
- Chop the nuts.
- Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
- Add cranberry mixture from previous day & nuts.
- If you are using wine, add the rest of it now.
- Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
- Refrigerate covered (minimum of 2 hours or so) or until set.
- I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
- And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.
Nutrition Facts : Calories 401.3, Fat 13.2, SaturatedFat 1.1, Sodium 80.7, Carbohydrate 72.5, Fiber 4.1, Sugar 66.5, Protein 3.2
GRANDMA'S CRANBERRY ORANGE CAKE
A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.
Provided by STACEYO
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
- In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
- Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g
GRANDMA'S CRANBERRY SALAD
I always love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans added a wonderful crunch that we'd never had before in a cranberry salad.
Provided by Leah Stacey
Categories Fruit Sides
Number Of Ingredients 9
Steps:
- 1. Boil the cup of water. Dissolve the Jell-o in the hot water in an 8-inch square pan mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well. Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way.
- 2. Add the remaining ingredients and mix. Chill overnight.
- 3. Grandma's Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!
GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD
My grandmother made this salad every Thanksgiving. It is delicious even without its creamy topping. This side dish is so yummy, I sometimes make it even when it's not Thanksgiving! Depending on your salad's shape, you can spread the topping in a layer over the Jell-O; or if you use a ring mold, put the topping in the center. Alternately, you could serve the topping in a bowl on the side, so it's optional.
Provided by Carissa
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
- Chill in the refrigerator overnight, or up to 8 hours.
- To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.
Nutrition Facts : Calories 231 calories, Carbohydrate 32.2 g, Cholesterol 10.4 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 13.1 g
MY GRANDMAS HOMEMADE CRANBERRY SALAD
my grandma made this every year since i was a kid. when she passed away my aunt and i started making it. my grandma always used a hand grinder and it took her all day to make this because of the grinding. so when my aunt and i made it i said wonder if a food processor will work i dont have a grinder. it works wonderful so we have...
Provided by lisa hart
Categories Other Sauces
Time 1h
Number Of Ingredients 8
Steps:
- 1. first u wash your cranberries. then peel your apple and orange. measure out your sugar.
- 2. use a food processor to grind up your cranberries. then grind up your apple and orange. this will make them smooth. i do my cranberries then put them into a empty clean bowl before i grind my apple and orange because the cranberries make the processor full.
- 3. then boil your 1 cup of water and dissolve your jello in the one cup of water. next add your sugar and stir it until its all dizzolved. tip add your sugar slow until its mixed well. then add your cranberries, apple, orange,and nuts. put in a covered bowl and refridgerate for 2 days before serving it will thickin up. just stir and serve. go really good with ham or turkey we make it every year for the holidays.
CRANBERRY-ORANGE SALAD
This was my great-grandmother's recipe. We've never had a Thanksgiving or a Christmas dinner without this.
Provided by Eyemadreamer
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grind cranberries, oranges, rind and fold in the sugar.
- Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved.
- Add to the cranberry mixture, add nuts.
- Refrigerate overnight.
Nutrition Facts : Calories 425.8, Fat 7.3, SaturatedFat 0.7, Sodium 118.1, Carbohydrate 91.2, Fiber 6.6, Sugar 79.1, Protein 4.3
GRANDMA'S CRANBERRY JELLO SALAD
Make and share this Grandma's Cranberry Jello Salad recipe from Food.com.
Provided by momm2493
Categories Low Protein
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, combing jello and boiling water; stir until dissolved. Add cranberry sauce to hot mixture; stir until melted. Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.) Add pineapple, celery and nuts over top. Place in refridgerator until set. YUM!
GRANDMA'S CRANBERRY SALAD
Make and share this Grandma's Cranberry Salad recipe from Food.com.
Provided by Brookes Kitchen
Categories Berries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix two packages jello with 3 cups hot water. Let cool. Grind cranberries and peeled orange. Add to cooled jello mixture. Add sugar to jello and mix. Let set for a few minutes.
- Dice celery and apples. Drain crushed pineapple. Add celery, apples, nuts and crushed pineapple to jello mixture. Add cinnamon and mix all together.
- Pour into a 13x9 pan and refrigerate.
Nutrition Facts : Calories 339.4, Fat 6.1, SaturatedFat 0.8, Sodium 162.1, Carbohydrate 72.1, Fiber 6.6, Sugar 60.2, Protein 4
MOLDED CRANBERRY-ORANGE SALAD
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
Nutrition Facts : Calories 154 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
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