Cozy Coupe. Swing-set. An oak tree outside our breakfast nook. These are the images of my childhood. My mother, a full-time mom of three, would feed us lunch and catch glances of her favorite daytime soap from a tiny black and white television from the corner of the kitchen. As she served us macaroni and cheese with sliced hotdogs, Days of Our Lives would hum from a tiny T.V. next to the stove.  

Come Christmas, my Mom would make this magical mix of spiced tea with Tang, red hots, and instant tea. . . but my most favorite dish was from her Days of Our Lives cookbook (published 1981) – the Cranberry Mold. In my hazy memory there was a sweet girl with roller-skates who accompanied the recipe and I’d love to have anyone post her photo below.

I’ve made this recipe repeatedly in my time abroad (with success and non-success, canned pineapple is non-existent in Europe, Jello is hard to find, and our fridges just. . . aren’t as cold) but my sweet Dad requested the recipe and I’m looking forward to making this jewel with success in the U.S. when our family returns once again.

Preppin’

1lb. fresh cranberries (340 g pkg Ocean Spray in BE – available at SPAR)

1 orange

1 ½ cup (150 grams) sugar

3 oz package of lemon jello*

3 oz package of raspberry or cranberry jello*

2 cups of hot water

20 ounces of can crushed pineapple (I’ve taken pineapple tidbits, pureed them, and strained the juice in Europe)

1 cup chopped walnuts or pecans

1 cup chopped celery (optional – I”ve never added it)

1 teaspoon grated ginger (optional – a lovely addition)

 

Preparin’

Using a food processor, grind cranberries and orange (including rind) and sugar. Allow to set for two hours at least, or overnight.  

Combine lemon and raspberry (or cranberry) Jello with 2 cups of hot water. Add crushed pineapple (without juice) and nuts/celery/ginget to cranberry mixture. Fold in Jello.

Chill in 3-quart mold or 9 x 13 inch pan.  

*Jello is available at Grare’ American Food Store in Antwerp