Jellied Cranberry/Apple Salad

 This blog is all about telling you  the journey I had in getting the Jellied Cranberry/Apple Salad to set for our recent Thanksgiving celebration. 

For years, I’ve done it in my stride, following the recipe in an old version of ‘Joy’, using sachets of gelatine granules from animal extract.  But, alas, my local grocery stores now only stock the vegetable variety of such granules or the fine leaf gelatine made from 100% pork.  This year we have vegetarians coming to partake of the traditional Thanksgiving meal as well as us meat eaters!  I decided first, to have a go with creating a dish that all could share, so, ‘hello’, vegetarian friendly granules.  My recipe makes enough to fill a one quart/1000 ml mold with a very acidic, cranberry-orange-lemon mixture.  To deal with the acidity, I followed the manufacturer’s recommendation of doubling the usual requirement for a ‘set’, and used all four sachets in the box in my first attempt.  I had food-processed the cranberries, orange zest and juice, lemon juice with sugar, a day ahead, covered, and stored in the frig, as directed in the family recipe.  Then, again, following the manufacturer’s instructions, I dissolved the gelatine granules in 8 fl oz cold water, and proceeded to heat the mixture to just boiling.  At that point I added the processed cranberry-citrus mixture and brought this up to a low boil.  I also realized at this point that I hadn’t needed to refrigerate the mixture overnight as the heating completely dissolved the sugar.  As my mother says, “too late smart”!  I then poured the mixture into the mold; stirred in the chopped apples, and refrigerated.  No luck!  Even the next day, the lovely tart/sweet tasting mixture was thickened but not ‘set’.  It would still be a beautiful sauce along side stuffing and other specialities for the vegetarians on the day.  However, I wanted to get the traditional molded red star of many years, which my husband claims is what friends will remember as my best dish.  

I started again using the fine leaf gelatine made from pork.  The manufacturer said to use four leaves to one pint (570 ml) liquid and an extra one for larger molds.  Because of the acidic nature of my ingredients, I decided to use all twelve leaves in the packet.  Success!  The perfect set enabled me to unmold onto my green, watercress, garnished elevated stand on the day, as you see in the picture.  It was a bit ‘firm’ so, I will cut back to 10 leaves of gelatine next time.  

Here is the recipe that I recommend you try:

Blend, in a food-processor:

1 lb./500g cranberries

the zest from one orange

1/2 cup/4 oz/150 ml orange juice

3 1/2 tablespoons lemon juice

1 1/2 cups/10 oz/300g white sugar

Soak, 10 fine leaf gelatine leaves in 8 oz/225 ml cold water for 5 minutes.  Put into a large saucepan with a 135g packet of lemon jelly and  heat to a gentle boil, simmering for 2 minutes.  Add blended contents from food processor and bring all just up to the boil.  

Pour into a one quart/1000 ml mold.  Cool and then stir in 3 chopped tart apples.  Allow to ‘set’ in refrigerator.  Unmold onto desired plate.    Something your guests will savour, enjoy, and remember!  
 Bon Appetit!