The Charmed Kitchen

If you are looking for a fun and tasty variation for the usual cranberry sauce this Thanksgiving, I might suggest this cranberry and raspberry version. The raspberries add a great flavor to the dish along with the cranberries and orange juice. My family has enjoyed versions of this dish every Thanksgiving for as long as I can remember. Yes, it it a Jell-o salad. I know, there are some of you who are already skeptical. I promise you, it is really good. Of course, if you hate the idea of a Jell-o salad, just leave the gelatin out and serve it as a relish instead. The non Jell-o version of the recipe follows, but be sure to still serve it with the dressing.

The real secret however, is the dressing. It is a creamy, slightly sweet topping, made with a fruit juice custard and whipped cream. It really changes the whole dish into something special.

This might be the first time people ask for seconds on cranberry sauce.

Cranberry Raspberry Salad

1 large box raspberry or cranberry gelatin or 2 small boxes

1 c. hot water

3-4 cups raspberries fresh or frozen, thawed, if frozen

1 container cranberry-orange relish*

½ c. ginger ale

Dissolve gelatin in hot water. Gently fold in berries to avoid breaking them up. Fold in relish, but mix thoroughly. Stir in ginger ale and place salad in decorative mold and chill several hours or overnight. Make dressing. To serve, dip mold in warm water to loosen it, then invert on a serving platter. Be careful not to get water in it. Serve with the dressing on the side.   

*You can make your own Cranberry orange relish if you don’t want to buy pre-made. I can’t always find it and making it is pretty simple. Recipe follows.  

Note: I haven’t had any big problems un-molding this dish, but you can lightly oil or spray the mold with non-stick spray before filling it.

Dressing

2 eggs
½ c. sugar
½ c. orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped

Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream. 

Cranberry-Orange Relish

12 oz. cranberries, rinsed and picked over

1 c. orange juice

1 T. grated orange peel

½ c. sugar, or to taste

Combine all ingredients, in a saucepan and cook, stirring often, over medium heat. Cook until the cranberries burst and mixture thickens, about 20 minutes, stirring more often as mixture thickens. Reduce heat as mixture thickens, to prevent scorching.  Cool and chill. Makes about 2 cups.

Cranberry-Raspberry Sauce non Jell-o Version

12 oz. cranberries, rinsed and picked over

1 c. orange juice

1 T. grated orange peel

½ c. sugar, or to taste

12 oz. raspberries, fresh or frozen ( thawed, if frozen)

Combine all ingredients, (except the raspberries)  in a saucepan and cook, stirring often, over medium heat. Cook until the cranberries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Reduce heat as mixture thickens, to prevent scorching. Stir in the raspberries. Cool and chill. Makes about 3 cups. Serve with the dressing on the side.