Such a Clever Title! So seriously the lovely Jenn At Peas & Crayons, who hosts What I Ate Wednesday every week decided that she would host for two days and we could also play a second time and share What I Ate on Thanksgiving…I say Why Not! Here goes!
My story actually starts on Wednesday. I had to create one of my usual contributions to Thanksgiving dinner…Cranberry Orange Mold. Here’s the story on the mold. When I was a Tupperware Lady…MANY years ago (I left it to become a Weight Watchers leader) I got this recipe to go with the jello mold that we sold. Of course as is sort of like me, I never “officially” got the recipe…I got it by word of mouth. I’ve never been sure I have the recipe right, but after all these years of no complaints, I guess the recipe is right.
The assemblage. Please take note of the recipe.
This is the very same recipe that I wrote down on the fly all those years ago. You can see that it’s old and as with so many of my recipes…stained. I’m working on putting everything in plastic sleeves to avoid this in the future! 😉 Here’s the recipe.
Cranberry Orange Mold
2 packages of a berry type Jello (I used raspberry this year, I used cherry last year and I didn’t like it as much. There used to be a mixed berry variety that was very good. One year Jello actually put out cranberry jello which was the best. I think next year I’ll search for that on-line.)
2 cups boiling water (Don’t make the mistake of following the package directions…I did that one year…Doesn’t work 😦 )
1/4 tsp. cinnamon
Dash of ground cloves
1 can whole cranberry sauce
2 cans mandarin oranges-drained
Dissolve the Jello in the boiling water. I suggest that at this point you add the whole cranberry sauce by spoonfuls. The heat of the water helps to dissolve it and it mixes in better. The amounts of the spices are really just general and depend on your own taste preferences. I add a lot more cinnamon and cloves, but that’s the way I like it. For your first try, you might want to follow the directions. Recipe says “chill to thicken.” I’ve never done that. When the cranberry sauce has dissolved into the mixture, I pour it into the mold. Less to pour makes it a little less messy…This is a learned action. Once the mixture is in the mold, add in the oranges. Stir carefully around the mold so that the whole cranberries and the oranges are evenly distributed throughout the mold. Chill overnight for best results. Be sure to let it sit out at room temperature before you try to unmold it. The process works better that way. I usually take it out about 45 minutes prior.
Here it is…on the antique plate it has resided on every year since I started making it. I had to grab the photo quick before it was devoured! 😉
The craziness as everyone starts to dig in before everyone is even seated!!
My heaping plate…Ele’s coleslaw and cranberry orange relish on my side plate. The star attraction two Morningstar Farms Grillers California Turk’y Burgers, mashed potatoes, stuffing, succotash (my favorite!!) and cranberry orange mold.
The gravy comes from this wonderful stuff…
It’s vegetarian and I’ve been using it for years. Quite a few years ago, we even stopped making “real” turkey gravy because no one knew the difference. With this, it’s perfect every time!
The dessert spread!
Apple pie all the way from Washington, D.C. courtesy of our friend, Jim! I must confess I also had a small piece cut from the square pan in the previous photo…pineapple cheese pie…a local favorite. Yum.
So that’s it for What I Ate On Thanksgiving. It was fun to share my goodies this way. Try the recipe…it’s delicious, if I do say so myself! 😉
Happy Friday after Thanksgiving!! I refuse to use that other name for it!