- 2 cups cranberries
- 1 cup sugar
- 1 envelope unflavored gelatin
- 1-1/4 cups cold water
- 1/2 cup chopped celery
- 1/2 cup chopped nuts
- 1/2 tspn salt
Cook cranberries in 1 cup of water for 20 minutes. Stir in sugar, and cook 5 minutes longer.
Soften gelatin in 1/4 cup cold water. Add to hot cranberries, and stir until dissolved. Set aside to cool.
When mixture beings to thicken, add chopped celery, nuts, and salt. Turn into mold that has been rinsed with cold water. Chill in refrigerator until firm.
Unmold on serving plate. Garnish with salad greens, if desired. Makes about 6 servings.
More "Lost" Cranberries Recipes
Candied Fresh Cranberries (1960)
Soften gelatin in 1/4 cup cold water. Add to hot cranberries, and stir until dissolved. Set aside to cool.
When mixture beings to thicken, add chopped celery, nuts, and salt. Turn into mold that has been rinsed with cold water. Chill in refrigerator until firm.
Unmold on serving plate. Garnish with salad greens, if desired. Makes about 6 servings.
More "Lost" Cranberries Recipes
Candied Fresh Cranberries (1960)
Toll House Cranberry Pineapple Sauce (1948)
(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Lyndon Baines Johnson Presidential Library and Museum.)
(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Lyndon Baines Johnson Presidential Library and Museum.)
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