Molded Cranberry Salad

Here is one of the classic Thanksgiving dishes from my mother. It is an old recipe, and hence calls for a meat grinder. I’ve found that using a good food processor is good enough. But I have Mom’s old meat grinder, maybe I’ll try using it this year. This can be made a few days ahead of time in preparation for Thanksgiving dinner.
Molded Cranberry Salad
Serves 10-12
Soak 1 Tbsp of unflavored gelatin in 1/4 cup water
Wash 1 qt fresh cranberries (4 cups) and 2 small oranges.
Cut oranges into quarters, removing seeds. Put oranges and cranberries through a meat grinder, using a medium knife. Reserve the juices.
Dissolve over heat: 3/4 to 1 cup sugar in 1/4 cup water.Add 1 pkg (3 1/4 oz box) lemon jello (NOTE: I like to use raspberry or cranberry jello when I can find it) and the soaked gelatin over heat. Stir until gelatin is dissolved.
Add the ground fruit.
Place the salad in a wet mold or in a wet ring mold. Chill until firm.
Unmold on lettuce. Serve with mayonnaise (Optional – I’ve never done this).

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