Cranberry Mold

Many years ago, at one of my earliest Christmas parties, a friend brought this dish. She also gave me the undated clipping with the recipe from the Long Beach Press-Telegram, so to be accurate I need to give credit where credit is due: Thank you, Colleen, for bringing this salad, and thank you, Evelyn Tietsort of Long Beach, who originally submitted the recipe. It’s really good, has unusual ingredients, and is a snap to make if you can use a food processor. Jello molds are ubiquitous with Southern dinners, so of course, I included this in my Southern-Thanksgiving-do.

1 lb. fresh cranberries
1 orange
1½ c. sugar
1 pkg. (3 oz.) lemon gelatin
1 pkg. (3 oz.) raspberry gelatin
1 tsp. grated ginger
2 c. boiling water
1 can (20 oz.) crushed pineapple
1 c. chopped walnuts
1 c. chopped celery

In a food processor, grind cranberries and orange (including peel). Add sugar to fruit and allow to stand overnight in refrigerator.
In a large bowl, combine gelatin with boiling water. Chill in freezer to consistency of egg white (40 mins. or less). Add pineapple, nuts, celery, and ginger, and stir gently. Pour into a 13”x9” pan or a 3-qt. mold. Chill thoroughly.
Makes 12 servings.

Hawaiian Dinner Party Menu

Mauna Kea Shrimp with Peanut Sauce
Buttermilk Peppercorn Dip with root chips and cruditées
Kalua Pork Sliders

Mesclun salad mix with macadamia-encrusted goat cheese, grilled skewered tropical fruits, and coconut balsamic vinaigrette, sprinkled with dried toasted coconut flakes

Crab and potato-crusted Ono with creamed spinach and carrot ribbons, and bacon
     (Potato-crusted chicken for non-fish eaters)
Taro bread

Carrot Cake
Coconut milk ice cream
Pineapple- and palm tree-shaped Shortbread Cookies

Pineapple Fizz Punch (with a pineapple juice ring)
Hawaiian Sun beverages
Iced tea
Tedeschi Vineyards wine
Kona coffee
Rejuvenation tea