No matter what holiday, this is always on our table!
Thanksgiving is beyond the turkey and the pies.
It’s a day that gives us a chance to find reasons to smile
and bond with family, friends and loved ones.
It gives us a reason to stop and reflect on all the
things we should be thankful for.
May your day be filled with Thanks and Giving!
1 Lb Bag Fresh Cranberries – rinsed and picked over
1 Cup Granulated Sugar
2 Large Green Apples – cored and roughly chopped
in food processor
1 Cup Walnuts – chopped
1 –2 Envelopes Unflavored Gelatin – dissolved in
½ cup liquid such as water or apple or orange
juice
This recipe works well in a Tupperware fluted bowl with a lid so it looks quite festive when unmolded!
Chop cranberries in a food processor and pour into a bowl. Gradually add 1 cup of sugar, a little at a time and stirring well after each addition. Let sit for about 45 minutes to an hour. Put apples in the food processor but only rough chop. Do not make small pieces. After the cranberries have melded with the sugar, add the apples, and chopped nuts. Then slowly dissolve the gelatin in the water or juice over low heat. When clear and slightly cooled, toss with the cranberry mixture and pour into a mold. Cover and let set in the refrigerator for at least 6 hours or overnight. Unmold on a plate with a lip.
Note: This is a recipe from West Milford days and I don’t think we have ever had a holiday or special occasion, since then, when this salad wasn’t served. It is a family favorite and it looks so pretty when unmolded. Sometimes we even save it for dessert.
As we get ready for our sit down with our family for our traditional Thanksgiving dinner of antipasti, pasta, “the turkey”, dressing, cranberry sauce, potatoes, sweet and roasted a few casseroles and whatever else we feel the need for before we even get to the dessert “dolci”, my family would like to extend a wish to you……
My husband, Charlie and I, along with our family wish you and those you hold dear a bountiful Thanksgiving with the love of family and friends to share it with. Have a safe and happy holiday.
GOD BLESS AMERICA
GOD BLESS ALL THOSE WHO SERVE
CREAMY CRANBERRY DIP
Something delicious to satisfy your company
while waiting for the Turkey to be ready!
1 PKG (8oz) CREAM CHEESE –softened
1 CUP SOUR CREAM – not low fat
2 TBS HONEY
2 TSP CINNAMON
1 CAN (14 oz) WHOLE BERRY CRANBERRY SAUCE
1 CUP SLICED ALMOMDS – toasted, cooled to room temperature
½ TSP VANILLA
In a small bowl add the cream cheese, sour cream, honey, cinnamon, and vanilla and beat with a heavy-duty beater until smooth. Spread. In a 9-in pie plate and smooth the top.
Pour the whole berry cranberry sauce on top and smooth but don’t mash down as you do. Cover and refrigerate for at least 1 hour. Just before serving top with toasted sliced almonds. Serve with your favorite hearty crackers.
NOTE: any assortment of crackers or crostini will work. This is a great addition to a charcuterie board.
BUON MANGIATA!
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