CRANBERRY SALADS
Reading edition
Cranberry Lemon Ring
2 envelopes unflavored gelatine ½ cup cold water 2 cans (1 lb. each) Ocean Spray Jellied Cranberry Sauce ⅓ to ½ cup lemon juice 2 teaspoons grated lemon rind Chicken or Turkey salad
Place gelatine in cup. Add cold water and let stand 2 minutes. Place cup in pan of boiling water until gelatine dissolves. Stir dissolved gelatine into cranberry sauce that has been beaten ’til saucy with rotary beater. Add lemon juice and rind. Spoon into a ring mold and chill until firm. Fill with chicken or turkey salad to serve.
Cranberry Cherry Mist
1 package black cherry flavored gelatin ¾ cup very hot water 1 (1-lb.) can Ocean Spray Whole Cranberry Sauce ¼ cup gingerale Sour cream Ground cinnamon
Dissolve gelatin in hot water. Stir in whole cranberry sauce and gingerale. Rinse a 1½ pint mold with cold water. Pour in gelatin mixture. Chill until firm. Unmold when ready to serve. Garnish with commercial soured cream mixed with a dash of ground cinnamon. Makes 4 to 6 servings.
Note: For elegant dessert increase amount of gingerale to ½ cup. Spoon mixture into 4 sherbet glasses. Place in refrigerator until serving time. Serve with some sour cream topping.
Cranberry Jewel Salad
1 package raspberry flavored gelatin 1 cup hot water ½ cup cold water 1 orange 1 pound can Ocean Spray Cranberry Sauce (whole, drained, or jellied, crushed)
Dissolve gelatin in hot water. Add cold water. Chill until mixture begins to jell. If whole cranberry sauce is used, drain. If jellied cranberry sauce is used, beat with beater until saucy. Quarter orange, remove seeds, and put rind and pulp through food chopper. Fold cranberry sauce and orange into raspberry gelatin. Pour into molds or pan. Chill until firm. Serve in crisp lettuce cups. Makes 6 servings.
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Oriental Cranberry Salad
1 pkg. orange flavored gelatin 1 cup boiling water ½ cup cold water 1 tablespoon lemon juice 14 oz. jar Ocean Spray Cranberry Orange Relish 2 tablespoons crystallized ginger 5 oz. can water chestnuts, drained and chopped ½ teaspoon celery seed
Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Fold in cranberry orange relish, ginger, water chestnuts and celery seed. Pour into molds. Chill until firm. Yield: 6 servings.
Frozen Cranberry Layer Salad
1 lb. can Ocean Spray Jellied Cranberry Sauce 2 tablespoons lemon juice
Beat cranberry sauce with rotary beater until saucy. Combine with lemon juice. Spread in the bottom of a mold or small individual molds. Cover cranberry layer with the following:
1 cup heavy cream, whipped ¼ cup mayonnaise ¼ cup powdered sugar ½ cup chopped pecans or black walnuts
Whip the cream and fold in the mayonnaise, the sugar and nuts. Spoon over cranberry layer in salad mold or molds. Place in the refrigerator freezing compartment for at least 3 hours to become firmly frozen. Unmold. Serve on lettuce with a small dab of mayonnaise.
Suggestion: Freeze in star-shaped molds for a Christmas menu ... the whipped cream layer can be tinted green for a striking effect.
Frozen Cranberry Cheese Salad
2 (3-oz.) packages cream cheese 1 cup mayonnaise 1 cup whipping cream ½ cup ripe olives, sliced thin 1 cup crushed pineapple, drained 1 cup Ocean Spray Jellied Cranberry Sauce, cubed
Cream the cheese and mix well with mayonnaise. Whip cream and add. Fold in sliced olives, crushed pineapple and cranberry sauce cubes. Pack in refrigerator tray and freeze for 3 to 4 hours. Slice and serve on lettuce.
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Cranberry Salad Sweet and Sour
1 large package raspberry flavored gelatin (6 oz.) 1 cup boiling water 1 lb. can Ocean Spray Whole Cranberry Sauce ½ cup orange juice 1 tablespoon grated orange rind 1 unpeeled apple (grated) 1 small grapefruit
Dissolve gelatin in the boiling water. Add cranberry sauce; stir until completely mixed. Add the orange juice and grated rind. Chill till partially set. Grate the apple. Pare the grapefruit—remove all membrane—and cut into small segments. Fold apples and grapefruit sections into gelatin. Turn into oiled one quart mold. Chill. Serves 6 to 8.
Cranberry-Chicken Party Salad
Chicken Layer
2 envelopes unflavored gelatine ¼ cup cold water 2 cans (2½ cups) condensed cream of chicken soup ¼ cup mayonnaise 1 tablespoon minced parsley
Soften gelatine in water. Heat ¼ can soup; add gelatine and dissolve. Stir dissolved gelatine into remaining soup; cool. Fold in mayonnaise and parsley. Pour salad into a mold which has been rinsed with cold water; chill until firm.
Cranberry Layer
1 lb. can Ocean Spray Jellied Cranberry Sauce 1 envelope unflavored gelatine ¼ cup cold water
Crush cranberry sauce with a fork. Soften gelatine in cold water; set in a pan of boiling water and stir until gelatine is dissolved. Mix gelatine and cranberry sauce; pour on top of firm chicken layer; continue to chill until cranberry layer is firm. Unmold; serve on greens. 6 servings.
Cranberry Orange Salad
1 pkg. raspberry flavored gelatin 1 cup hot water ½ cup cold water 1 14-oz. jar Ocean Spray Cranberry Orange Relish ½ cup chopped walnuts
Dissolve gelatin in 1 cup hot water; stir to dissolve. Add ½ cup water; chill in refrigerator until partially thickened. Fold in cranberry orange relish and chopped walnuts. Pour into large mold or individual smaller molds and chill until firm. Serves 4 to 6.
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