|11/29/2018 3:12:00 PM|
The legend of cranberries
We have celebrated all that we are thankful and grateful for and that said, this should be happening in our daily lives every day, no matter how big or small.
Legends say (keep in mind this is a legend), the cranberry is as traditional as pumpkin or apple pie and is said to be served at the first Thanksgiving dinner. The Eastern Indians taught the Pilgrims how to use the “sassamanesh”, as they called the cranberry. The berries were the wonderful side dish of the Indian world. They considered the bright, tangy, wild berry a symbol of peace.
Gradually, colonial settlers learned many different ways to use the berry as a sauce, jellies, jams, dessert cakes, in pancakes and a beverage. Cranberries, once thought to be a fruit delicacy for use only at Thanksgiving, are now popular all year round, at this time of the year, fresh or frozen for use at a later date.
Dried cranberries (craisins) can be purchased in the produce dept. or where the dried fruits are (raisins, prunes, etc.) all year to be used in salads, quick breads, muffins, etc.
Of course you know it’s about cranberries today, starting with a hot punch.
1 – 32 oz. bottle cranberry juice cocktail
1-64 oz. bottle apple juice (or cider)
3 – 3-inch cinnamon sticks
8 whole cloves
1 orange, sliced in rings
In a large kettle, combine all ingredients. Heat slowly over medium heat until steaming, 20-25 minutes. Keep hot. Makes 24-1/2 cup servings. Transfer to a large slow-cooker to keep hot, making room for other pans cooking on the stove.
I think you will make this salad and perhaps serve at a holiday dinner party. It’s a festive and tasty salad.
CRANBERRY & SPINACH SALAD
2 T. white wine vinegar
3 T. olive oil
2 – 11 oz. cans mandarin oranges, well drained (save juice)
1/4 t. nutmeg
1/2 c. dried cranberries
3 c. baby spinach, rinsed and dried (using paper towel or salad spinner)
1/2 c. cashew pieces
In a small bowl, whisk together vinegar, olive oil, 3 T. mandarin orange juice and nutmeg. Mix well. Stir in cranberries. Let stand 15-20 minutes. Place remaining ingredients in a large bowl. Slowly pour dressing over spinach mixture. Toss lightly until spinach is coated with dressing. Makes 4-6 servings. Note: You can make the dressing ahead of time, minus the cranberries; refrigerate. Add berries 20 minutes before pouring dressing over spinach. To serve turn salad into a pretty salad bowl. This recipe can be easily doubled if serving more guests.
2 T. water
2 T. frozen orange juice concentrate
1 envelope unflavored gelatin
1 can (16 oz) whole berry cranberry sauce
4 eggs, separated
1/2 t. cream of tartar
1/4 c. sugar
1 9-inch frozen deep-dish pie shell, baked
Whipping cream, whip-ped
In medium saucepan, stir together water and juice concentrate. Sprinkle with gelatin. Let stand one minute. Thoroughly blend in cranberry sauce and egg yolks. Cook and stir over low heat until gelatin is dissolved, about 5 minutes. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Gently, but thoroughly fold chilled gelatin mixture into whites. Pile into pie shell. Chill until firm, at least three hours. Garnish with whipped cream, if desired.
BAKED CRANBERRY CHICKEN
1 can (16 oz.) whole berry cranberry sauce, heated
1 pkg. dry onion soup mix
1/2 c. French dressing
2 chicken fryers cut into pieces or selected chicken parts
Combine cranberry sauce, soup mix and French dressing. Pour over chicken in greased baking dish. Bake at 400 degrees for 40 minutes, basting occasionally. Serves 6.
Thought for the Day: Wouldn’t it be wonderful if, when we lose our temper we couldn’t find it again?