Saturday, November 17, 2007

Food for Thanksgiving 3

This recipe is a favorite of my Mom, Sister-in-law and my own. It's for those people who aren't addicted to canned, jellied cranberry sauce, like my husband and Aunt Sharron:


1 pt. (or bag) fresh cranberries
1 cup sugar
Dash of salt
1 tbsp lemon juice
1/4 cup cold water
1 tbsp plain gelatin
1 1/2 cup whipping cream

Pick over berries, wash in cold water, then drain. Pulverize berries in a blender or food processor. Stir in sugar and salt. Cover and let stand in refrigerator a few hours or until sugar dissolves. There should be at least 1 1/2 cups puree. Stir in lemon juice. Measure water into custard cup; sift gelatin into it and let soften 3 or 4 minutes. Now set custard cup in hot water until gelatin melts, then stir it into berry mixture. Set in cool place until syrupy. Whip cream until stiff but not until buttery, then fold berry mixture into cream lightly. Turn into a mold. Cover and chill in refrigerator until firm. Unmold to serve (I set it in hot water for a minute then unmold and gently blot it with a paper towel or napkin). May be garnished with a puff of whipped cream and a few choice whole berries, or serve plain.

The way I make it (and recipe is adjusted for it) it makes a little more than most Jell-o molds will hold. That's so hubby and I can have a dish on the side as a treat before Thanksgiving.

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