Oh the elusive cranberry! This little tart berry is a staple on the American holiday table. When we think of this berry did you know that it is actually one of the original items found at the 1st Thanksgiving? Cranberries have always been on my table. Grandma taught me to make them 5 days before T-Day and then store them in a mason jar. So, for years…I have done just that. Well, this year I decided to experiment a little bit. The truth is that no one seemed to eat them. They just had to be there on the table. You are going to love my twists….One is a chutney and the other is a jello salad. (I am using the word “salad” loosely here.)
Cranberry Mango Chutney
1 package fresh cranberries
olive oil
1/2 cup thinly sliced shallots
1 garlic clove, minced
1/3 cup sugar
1/2 teaspoon mustard seeds
3 tablespoon balsamic vinegar
1/3 cup golden raisins
1/2 teaspoon salt
2 mangos, chopped
1/4 cup pecans, chopped
In a large sauce pan, saute the shallots and clove till tender in olive oil over medium heat. Add the sugar, mustard seeds, balsamic vinegar, raisins, salt and cranberries. Stir together and then place a lid in the pan for 10 minutes or until the cranberries begin to burst. Remove from the heat and stir in the chopped mango and pecans. Store the chutney in a mason jar or airtight container for up to one week.
*If you want to make this to give as gifts: Process the jars in a rolling boil bath for 30 minutes. Remove from the water and allow the jars to cool on the counter top.
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Cranberries and Cream Salad
2 packages raspberry jello
2 cups boiling water
1 can whole cranberry sauce
1 can crushed pineapple, drained well
1 container Cool Whip
1 (8 ounce) container cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1/2 cup pecans, chopped
In a large bowl stir together the jello, boiling water, cranberry sauce, and crushed pineapple. Stir till the jello is dissolved. Pour the jello mixture into a 9×13 casserole pan. Place in the refrigerator to “set up” for 3 hours. Combine the cream cheese and 1/3 cup sugar till it is creamy and then stir in the vanilla. Fold in the Cool Whip till all of the ingredients are combined. Spread the creamy topping over the top of the chilled Jello. Sprinkle with pecans.