There is something so *Right* about family traditions.
Every family has its own web of traditions that is uniquely their own. No one really knows how they start but we all think that ours are the best and *most* unique and relish in the annual opportunity to drag them out, dust them off and use them as the foundation of our festivities.
Cranberry Molded Salad is such a tradition for my family. It seems a really common sort of tradition when you first look at it, but when you remember that no two families ever make their cranberry salads alike, it becomes something reminiscent of the ancient clans of Scotland with their intricate family tartans. You bind yourself to your family’s recipe with a fierce and nearly blind loyalty – nothing will EVER taste as good as what you had growing up. It’s a bit of an unspoken rule we whisper to our babies on their first Thanksgivings, cementing the truth that this is the Only Legitimate Cranberry Salad on Earth, accept no substitutes.
I’ve been at family gatherings where a tart jelly is served in a ridged roll, slid from out of a can. It’s tradition for them and their mouths water at the sight of it’s crimson self, quivering and glistening in the holiday lighting. I’ve seen it made with jello and chopped carrots and even marshmallows, I’ve seen it scoop-able and pour-able and even non-existent.
Every year I can remember, I have eaten my mother’s cranberry molded salad at Thanksgiving – not really a relish, definitely not a sauce but absolutely the perfect foil to the rich line up of foods that tradition orders on that holiday. We never vary, we never waver, we never subtract or substitute. There must be cranberry molded salad, we must all have a hand in making it and it must be eaten almost as an after thought. We eat it with seconds and for days thereafter in sandwiches and with leftovers. It is the last dish to be scraped clean, after we have been thoroughly saturated with Thanksgiving goodness.
Every year, without fail, my mother says something to the effect of, “Why don’t we ever make this any other time of the year, we like it so much…” and every year we all wonder for a minute about what would happen if one of our holiday foods were to escape and wander into July or March and we realize that it would be Wrong. We eat cranberry molded salad at Thanksgiving. It’s our tradition and it’s a good one. Let’s not tamper with it.
The Best Cranberry Molded Salad Ever
2 bags fresh cranberries, washed
2 whole oranges, washed
4 apples, cored
4 packages unflavored gelatin
1 cup sugar
1/2 cup cold water
1 cup boiled water
1/4 cup lime juice
This makes enough to feed a small army.
We like *our* recipe because it’s actually rather healthy for you. The fruits aren’t cooked and that means they are still in possession of their enzymes, making it the perfect thing to finish that incredibly filling meal with. That’s why we eat it last. Aha.
In a food processor, you are going to grind the cranberries, apples and oranges ( skin and all, folks!) together then dump the whole lot into a big mixing bowl. In a small bowl, add the cold water to your gelatin and let it soften. Stir the sugar into the ground fruit *well* and add the lime juice. Once the gelatin is soft, add the boiled water and dissolve completely. Add this to the fruit blend and stir again. Cover and put in the fridge to ‘set’. This can be made a day or more in advance, it will keep quite nicely!
I’m not sharing this recipe with the suggestion that anyone should try it in lieu of their own, perhaps this could be your Fourth of July side dish and it will see other parts of the year, something it never would be able to do in our house.
At any rate, enjoy your festivities this week – eat heartily and be at peace!