Jellied cranberry salad
Complexity: easily
Servings: 8
Thanksgiving Day is celebrated in the United States on the fourth Thursday of November. This holiday was established by the first European settlers, who thanked God and the Native Americans who helped them for the first bountiful harvest in the new land. Modern Americans, honoring the traditions of their ancestors, offer words of gratitude on this day for all they have and always serve traditional Thanksgiving dishes: turkey and cranberries. Since the cranberry harvest occurs in the fall, they are used in everything imaginable: sauces, drinks, desserts, and baked goods.
One such festive dish is cranberry salad. In addition to cranberries, it typically includes other fruits, nuts, and sometimes vegetables. This salad can be served as a dessert or as a side dish to other dishes, usually meat-based.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 100 g strawberry or cherry gelatin
- 1 cup of hot water
- 0.5 cups of cold water
- 250 g cranberries
- 3 apples
- 2 oranges or 0.5 cups of chopped pineapple
- 1/4 cup chopped hazelnuts or walnuts
- 3/4 cup sugar
- 4 cups mixed salad greens
We recommend
Cooking the dish according to the recipe:
- Dissolve the jelly in hot water, then add cold water. Cool and set aside.
- Wash and puree the cranberries in a blender. Finely chop the apples and oranges (if using).
- Mix cranberry mixture, apples, oranges (or pineapples), nuts and sugar.
Add the slightly thickened jelly, pour everything into a mold, and refrigerate to set. Arrange the finished jellied salad on top of the greens and serve.
Author of the recipe - Phyllis Pelman Good is a food writer.
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