Cranberry Salad

This is a reprint from our cookbook, Food and What Feeds Us.  It is is one of my favorite recipes and a holiday favorite.  Yesterday I bought a pecan pie but couldn’t stay out of it last night (hardly even a slice gone  ... yummy!!)  I cut my homemade egg noodles this morning and tonight I will make a big batch of cranberry salad.   I consider it “middle-of-the-winter-medicine” as it practically 90% vitamin C. 
Have a marvelous Thanksgiving!

Cranberry Salad

 It is Thursday morning, Thanksgiving Day, an entire day set aside for gratitude. Yesterday I made a batch of home made egg noodles; the first batch I have made in many years.  And I must admit it was a little trickier than I hoped.  I had called my brother, Gary (an incredible cook, he could be the Emeril of KCMO) for a few tips and got his recipe.  I got the noodles made, rolled out and cut, and I think they will be fine. And then I made my first batch of cranberry salad for the season.  It is red and beautiful and I had to test it this morning ~ it is yummy !!!!!!!!

On the eve of every winter holiday, you could walk into my parent’s small kitchen and there they would be. The kitchen looks similar from year to year, only the outfits change.  

Mom and Dad … standing side by side, cutting the fruit, sorting the berries, and grinding everything into that scrumptious red delight.  My Mom said that she originally got the recipe off the back of the cranberry bag, but I have not found it there for a very long time. They made at least a double batch every Thanksgiving.  My sister and I set in front of the TV on Friday night and we ate bowls of … not ice cream, but cranberry salad. We fought for the last bite every year; you may imagine that I am kidding, but I am totally serious. The first thing I remember asking my parents for Christmas after I left home, was my own grinder to make cranberry salad.  It was necessary to carry on the tradition.

And so I would like to share this recipe with you on this day, quickly, as I must get my turkey in the oven. 

Cranberry Salad

1 qt. fresh cranberries ( two 12 oz. bags)

3 oranges – leave the peel on one
2 apples
2 cups sugar ( I only use 1 cup, try honey or agave)
1 cup black walnuts
1 pkg. cherry jell-o

Set up your grinder.  Make up your jell-0 with only one cup of hot water and set aside to cool.  Wash the berries, cut out the bad spots and discard the soft ones. Cut the apples and oranges into 6 to 8 slices each.  Do not peel the apples but do cut out the core.  Feed the fruit into the grinder, it is fun … the cranberries pop and the oranges juice up.  I do not put my walnuts through the grinder; I chop them up into little pieces and add to the mixture.  Stir in the sugar and liquid jell-o.  Refrigerate overnight.  It gets better every day … and then it’s gone.  I freeze some every year to pull out in the middle of summer and then I eat it mostly frozen.  It is almost pure Vitamin C. 

Enjoy. And thank you, Mom and Dad.  I will always love you.