With citrus and gelatin, these are cranberry side dishes to relish

RECIPE FINDER

November 25, 1992|By Ellen Hawks bbTC | Ellen Hawks bbTC,Staff Writer

You might give some thanks for these three cranberry relish recipes, especially if you're having a turkey for dinner any time soon.

Helen Thursby of Baltimore wrote she attended a Linesboro church supper in a volunteer fire hall last November and had a cranberry relish which "was a vast change from the cranberry dishes usually served with fowl. It appeared to be thickened with [gelatin]. The lady who supplied the dish was not at the dinner," she wrote.

Chef Syglowski, of the Baltimore International Culinary College, who tests the submitted recipes, chose these three.

The closest to the dish which Mrs. Thursby described came from Evelyn Krebs of Linesboro.

Cranberry salad

1 3-ounce package of raspberry Jell-O

1 cup hot water

1 cup cold water

1 can whole berry cranberry sauce

1 small can crushed pineapple

1/2 cup, or more if desired, chopped pecans

1 small can mandarin oranges, drained

Dissolve Jell-O in hot water and add cold water. Put i refrigerator until it has nearly set. Then add remaining ingredients and refrigerate.

Mrs. Krebs says "I'm lazy, I guess, because I just add all of the ingredients at one time and let it set in the refrigerator."

Theresa Gillespie of Baltimore wrote of her recipe, "It is one which my mother in North Carolina has been serving at Thanksgiving since I was a child. It brings fond memories."

North Carolina cranberries

1 package (1 pound) fresh cranberries, crushed

2 unpeeled oranges, seeds removed, chopped very fine

1 cup sugar

1 envelope plain gelatin

1 package cherry Jell-O

1 cup hot water

1 small can crushed pineapple, with juice

1/2 cup nuts

1/2 cup chopped celery

Add cranberries and orange to 1 cup sugar and let sit for 10 to 15 minutes.

Then mix all ingredients thoroughly and refrigerate for 6 to 8 hours before serving.

Martha Schaeffer of Westminster wrote, "There are almost as many recipes for cranberry relish as there are cookbooks.

Cranberries, oranges or apples and sugar are the usual I prefer my mother's which includes a lemon."

Schaeffer's cranberry relish

4 tart apples (such as Stayman or Winesap)

4 cups (1 pound) cranberries

2 oranges; remove seeds and core but do not peel

1 lemon quartered

2 1/2 cups sugar

Put cranberries, lemon and oranges through a food chopper, medium blade. Add sugar and blend, refrigerate and let stand several days since it improves with age.

* Chef Syglowski, with help of chefs and students at the culinary college, tested these recipes.

Recipe requests * Mrs. LeRoy A. Wilbur of Gibson Island wants to know if "there would be a chance of getting the Marconi's restaurant recipe for salad dressing and the divine chocolate sauce" How I would love them both," she wrote.

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