CRANBERRY ORCHARD SALAD

 

It's time to play "dress-up!"

 

 

Take some time to reflect on  past holidays. A quiet time with a hot cup of spiced tea and a box of old photographs. Remember those loved ones that are no longer with us and savor the special memories...memories that will stay with us forever.

 

Bring out the family heirlooms and your Mother's vintage china. Set the dining table early and get into the mood for fall. Use the bowls for soup suppers, use the teacups for dessert get-togethers and layer sandwich deli meats and cheeses on the turkey platter! I simply adore beeswax tapers in vintage silver candlesticks.

 

I adore the holiday season and the first appearance of the fresh cranberries! It brings to mind breads, cobblers and refreshing salads. My mother-n-law always made this salad for Thanksgiving. I have served this often for the past 40 years and it is a perfect addition to your holiday menu. Make it the day before and it is one less thing you have to prepare on Thanksgiving day.

 

 

 

CRANBERRY ORCHARD SALAD

1 ½ cups fresh cranberries

½ cup sugar

6 ounce package orange jello

¼ t. salt

2 cups boiling water

1 ½ cups cold water

1 T. lemon juice

¼ t. cinnamon

1/8 t. ground cloves

1 orange or 2 clementines, peeled and diced

½ cup chopped walnuts

Garnish: Whole cranberries, orange segments

 

Process cranberries in a food processor until finely ground. Combine sugar and cranberries in a bowl and set aside. In a separate bowl, dissolve dry jello mix and salt in boiling water. Stir in cold water, lemon juice and spices. Cover and chill until partially thickened, about two hours. Fold in cranberry mixture, oranges or clementines and nuts. Spoon into a 6-cup mold. Cover and chill until firm. Unmold onto a serving platter and garnish!