We all know that when it comes to Thanksgiving or Christmas, there’s one fruit that is, without question, synonymous with the holiday: cranberries! Our fresh cranberries are available in the fall, but cranberry sauce can be found all throughout the year. Cranberries are a very healthy fruit. Here are some interesting facts about the cranberry from www.healthdiaries.com
Cranberries were mostly likely served at the first Thanksgiving in 1621.
Cranberry sauce is an essential part of Thanksgiving celebrations in the US and Canada.
New England sailors ate cranberries, which are full of Vitamin C, to ward off scurvy.
The first commercially canned cranberry sauce was marketed in 1912.
1 cup of fresh cranberries contain about 50 calories.
While canned cranberry sauce is quite good, here’s where you can put fresh cranberries to good use. This recipe is for “Cranberry Harvest Relish.” This is a gelatin salad that uses fresh cranberries, along with apples, celery, orange, and pecans. It’s one of the best gelatin salads I’ve tried. Of course, it needs to be made at least one day ahead to allow for setting of the gelatin.
The recipe calls for a 6 oz. pkg. of strawberry gelatin, which makes a salad with a medium set of firmness. If a firmer set is preferred, add a 3 oz. pkg. of strawberry gelatin along with the 6 oz. pkg. Also, a food processor comes in very handy in preparing this salad. If you don’t own one, a blender will work, though it will take longer to chop everything, since a blender’s design wouldn’t chop it the very same as a food processor. A food grinder would also work, if you have one of those.
This is a great salad to have for the holidays, since it seems to go well with any dish that’s rich or salty. The mixture of tart and sweet go very well with whatever you’re serving for the big meal. And with it having orange, apple, celery and nuts, it’s actually a pretty healthy addition to the menu.
Last year, I shared some recipe using cranberries. Here’s the link in the event you didn’t get them earlier:
One more thing: if you have any of this salad left after the big Thanksgiving meal, a portion of this would be fabulous on a turkey sandwich the next day. Just have plenty of fresh bread and mayonnaise on hand and you’ll be set to go! Meantime, enjoy this healthy and sensational salad:
CRANBERRY HARVEST RELISH
1-1/4 cups water
1 (6 oz.) strawberry gelatin
1 cup sugar
1/2 cup lemon juice
1 bag (12-16 oz.) pkg. whole fresh or frozen cranberries
1 medium unpeeled orange, quartered and seeded
1 large tart apple, seeded and chopped
1 cup celery, chopped
1 cup chopped pecans
In a saucepan, bring 1 cup of the water to a boil and remove from heat. Add the gelatin and sugar, stirring until dissolved. Add the lemon juice and remaining water. Chill while preparing the fruit. In a food processor, blender, or by hand, chop the cranberries and orange, a small portion at a time. Place in a large bowl and stir in the apple, celery, nuts and gelatin mixture. Turn into a shallow 2 quart dish and chill until set. Yield: about 12 servings.