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.