Thanksgiving is right around the corner. Here’s a sample of one of the recipes we’ll feature at our family event.
Martha’s CRANBERRY JEWEL SALAD — sauce aux Airelles
2 packages raspberry flavored gelatin*
2 cups boiling water
1 cup cold water
4 cups fresh cranberries (Airelles chez PICARD)
2 cups sugar
1 cup black walnuts chopped
Dissolve raspberry gelatin in 2 cups boiling water. Stir to dissolve. Add 1 cup cold water and set aside to cool.
Chop raw cranberries and oranges. A short burst in the food processor will break the cranberry skins, but the oranges should still be chunks of flesh and not orange juice. Add sugar, and mix well.
Pour into 2 four-cup molds.**
Refrigerate at least four hours.
Turn out onto a serving plate.
*I’ll provide this ingredient.
**moule à charlotte TUPPERWARE ou moule pour flan 22cm.