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