Recipe Update: Before processing your oranges, cut into one and check out the thickness of the white pith. If this is super thick, you will want to try and cut most of it off. Leaving this on the orange may result in a VERY bitter dish. Not exactly what you are going for. Enjoy!
Today we are continuing with our Thanksgiving Series and I’m excited to share another recipe from my Grandmother Sarah. I love cranberries, and I haven’t met anyone who doesn’t like jello, so this recipe is one of my favorites. Because it needs time to set up, you will want to make this at least 24 hours ahead of time. Or better yet, make it several days ahead, then you have less to worry about come Thanksgiving Day. I will admit to tweaking this recipe just a bit. I don’t think my Grandma would be too upset with me. 🙂 Her original recipe called for Lime Jello. Because I try to stay away from artificial colors for my family, I used the zest and juice of a lime plus unflavored gelatin. It worked just as well as her original recipe. My Ankarsrum with the Meat Mincer attachment made this recipe so easy to make.
The recipe calls for 2 whole oranges cut into chunks and run through the meat mincer attachment, rind and all. Click HERE to watch a video about the Meat Mincer Attachment. I love how versatile this machine and all of it’s attachments are. The Meat Mincer is probably one of my favorite attachments for the Ankarsrum.
I have found that Navel Oranges in particular have a very thick pith (the white part of the rind) and this can make the recipe very bitter. I recommend using a very ripe, organic orange for this recipe. If Navel is the only type you can find, I would zest then peel the orange. Then you can proceed with the recipe.
The gelatin part is super easy. You will put 1 cup of cold juice into a bowl and sprinkle the gelatin over top just to soften. Bring the other 2 cups of juice to a boil and pour over the gelatin and juice mixture, whisking as you pour.
Once the gelatin mixture is ready, pour it over the fruit mixture and stir until well combined. You are now ready to pour the mixture into your dish.
I have been so excited to share some of our family recipes with you this week. We here at Ankarsrum USA wish you a wonderful Thanksgiving!
Sarah’s Cranberry Salad
*This recipe requires time to set up. We recommend making it at least 24 hours ahead of when you wish to serve it. It can also be made 3-4 days prior to serving*
1 lb. fresh cranberries, washed
2 whole oranges, cut into cubes and seeds removed*
zest and juice of 1 lime
1/4 cup celery, finely chopped
1/4 cup chopped walnuts or pecans (optional)
1 1/2 cup sugar**
3 pouches of unflavored geletin
3 cups Cranberry juice, or 3 cups freshly brewed fruit herbal tea
Begin by positioning the Meat Mincer attachment with the 4.5 mm grinding disc onto the Ankarsrum base. Position a medium glass bowl under the attachment. Turn machine to a low/medium speed (speed knob set to about 3 o’clock) and begin running the cranberries and oranges through the mincer. Once all the fruit has been run through, add the lime, celery, nuts and sugar to the fruit mixture and stir to combine. Set aside.
Place 1 cup of cold juice in a medium bowl and sprinkle the gelatin over the top to soften. In a medium sauce pan, bring the remaining 2 cups of juice to a boil. Slowly pour the hot juice over the softened gelatin, whisking until the gelatin is completely dissolved. Pour the juice mixture over the fruit mixture stirring until everything is incorporated. Transfer the mixture to a 9×13 inch dish, cover with plastic wrap and place in the refrigerator until gelatin is set. This can take anywhere from 3-24 hours.
Best served cold.
*Cook’s Note: Be sure to use super ripe oranges as well as an orange that does not have a thick rind. I DO NOT recommend Navel Oranges as they tend to have a very thick pith (the white bitter part). Also, when using the entire orange, I suggest using organic.
**Cook’s Note: If you want a little healthier version, you can use equal amount of Honey Granules.