Ingredients
- 1 lb. fresh cranberries, washed
- 2 whole oranges, cut into cubes and seeds removed*
- 1 lime, zest and juice
- 1/4 cup celery, finely chopped
- 1/4 cup chopped walnuts or pecans (optional)
- 1 1/2 cups sugar
- 3 pouches unflavored gelatin
- 3 cups cranberry juice, or 3 cups of freshly brewed fruit herbal tea
Cranberry Salad
For best results, prepare this cranberry salad at least 24 hours ahead, or up to 4 days in advance. It’s a bright, citrusy cranberry-orange gel with a hint of crunch, adding a fresh, festive twist to classic cranberry sauce.
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Begin by positioning the Meat Mincer attachment with the 4.5 mm grinding disc onto the Ankarsrum base. Position a medium glass bowl under the attachment. Turn machine to a low/medium speed (speed knob set to about 3 o'clock) and begin running the cranberries and oranges through the mincer. Once all the fruit has been run through, add the lime, celery, nuts and sugar to the fruit mixture and stir to combine. Set aside.
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Place 1 cup of cold juice in a medium bowl and sprinkle the gelatin over the top to soften. In a medium saucepan, bring the remaining 2 cups of juice to a boil. Slowly pour the hot juice over the softened gelatin, whisking until the gelatin is completely dissolved. Pour the juice mixture over the fruit mixture stirring until everything is incorporated. Transfer the mixture to a 9x13-inch dish, cover with plastic wrap, and refrigerate until the gelatin is set. This can take anywhere from 3-24 hours.
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Best served cold.
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*Cook's Note: Be sure to use super ripe oranges as well as an orange that does not have a thick rind. We DO NOT recommend Navel Oranges, as they tend to have very thick pith (the white, bitter part). Also, when using the entire orange, we suggest using organic.
