Witchin' in the Kitchen (kitchenwitchen) wrote,
Witchin' in the Kitchen

Cranberry-Raspberry Salad

This is the first of several Christmas Dinner posts-I'll do a post per dish served, I think, with recipe and pictures included.

This year the theme was cranberry/raspberry, and resulted in all Christmas-color food!

I started working on Christmas Eve, with the salad dressing for the Cranberry-Raspberry Salad. The recipe is from the 12th Edition of the New Better Homes and Gardens Cook Book.

Ingredients for salad and dressing:
  • 1 10-ounce package of frozen red raspberries in syrup, thawed (I could only find them in water, but it worked out fine)

  • 1/4 cup sugar

  • 2 teaspoons cornstarch

  • 1/2 cup cran-raspberry juice

  • 1/4 cup red wine vinegar

  • 1/4 teaspoon celery seeds

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves (I don't have an 1/8 spoon, so I eyeballed it)

  • 1 10-ounce package fresh spinach, stems removed and leaves torn

  • 1/2 cup broken walnuts (I omitted these)

  • 1/3 cup dried cranberries

  • 1/4 cup sunflower seeds

  • 3 green onions, thinly sliced

First, I put the raspberries in a food processor and pureed them (no photo, because it was messy-the processor bowl leaked!)

Then I put the sugar and cornstarch in a medium saucepan and strained the raspberries into the pan.

to get all the goodness I could, I stirred the raspberries so more juice could slip through the sieve.

Then I added the juice and vinegar

the cinnamon and cloves

and the celery seeds

stirred and cooked over medium heat until thickened and bubbly, then cooked and stirred for 2 minutes more. Then I poured it into a jar and chilled it over night (the minimum chill time is 1 hour)

On Christmas Day, around 3:30, I put the salad together: Spinach, cranberries, sunflower seeds, and green onions tossed together.
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