Holiday guest post from Chloe Tuttle, owner Big Mill B&B
During the holidays, I try to use cranberries any way possible—they are a favorite here at Big Mill Bed & Breakfast.
photo credit Chloe Tuttle, Big Mill Bed & Breakfast
While we can’t grow cranberries on the farm (we just don’t have the bogs and it is too hot), oh I wish we could! But that doesn’t stop us from serving Cranberry-Orange Bread, Cranberry Biscotti and homemade Pecan Cranberry Granola all season long. I even make my own Cranberry Liqueur and although I had to invent the recipe, folks just love this colorful libation!
The following recipe for Cranberry Salad is one of my favorite holiday dishes to make, because it is another way to enjoy cranberries. My mother-in-law Ginny used to make this cranberry dish for every Thanksgiving and Christmas dinner, along with four turkeys (for 10 folks): One of the turkeys served as the centerpiece and after dinner it went to the homeless shelter. What a wonderful idea!
photo credit Chloe Tuttle, Big Mill Bed & Breakfast
Because I am an artist in addition to a B&B owner, food presentation is very important to me and I can guarantee this Cranberry Salad will be one of the prettiest dishes on your table. Garnish it with whatever you have on hand, pipe it with sour cream, yogurt, mayonnaise, or even decorate it with a pretty pansy. Edible flowers are one of my favorite items to use as garnish. They really make a statement. Enjoy!
Email: info (at) bigmill (dot) com
Phone: (252) 792-8787
photo credit Chloe Tuttle, Big Mill Bed & Breakfast
Cranberry Salad
(a favorite recipe from Big Mill Bed & Breakfast)
- 1 orange, washed
- 1/2 cup orange juice
- 12 ounce bag (3 cups) cranberries, washed and picked over to remove any bad berries
- 1 cup sugar
- 1/2 cup celery, finely diced
- 1/2 cup pecans, chopped
- 1 teaspoon lemon juice
- 3 packages unflavored gelatin (3 tablespoons)
- 1/2 cup cold water
- 1/2 cup boiling water
- 1/2 cup sour cream, yogurt or mayonnaise to garnish (optional)
Remove stems from orange. Cut into pieces and remove the seeds, but leave the peel on. Put orange pieces and orange juice in a blender and pulverize. Add cranberries and sugar, and chop but do not pulverize. (This part of the salad can be made in advance and stored in the refrigerator).
Add celery, nuts and lemon juice. Blend again, using the pulse setting, stirring after each pulse.
Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water and stir well, leaving no lumps. Add to cranberry mixture and stir well.
Spray a four-cup mold with non-stick cooking spray. Pour cranberry mixture into mold and chill until set. Unmold onto a pretty dish.
Garnish with a piping of sour cream, yogurt or mayonnaise (or a combination of these).
Yield: four-cup mold will serve 10-12 folks.
Enjoy!
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{ 4 comments… read them below or add one }
It’s beautiful Sandie.
I hope you had a wonderful holiday!
that’s a big pile of gorgeous.
happy holidays to you and yours, sandie!
Look at the amazing colour of that cranberry salad!
It’s so pretty…I bet it’s delish!