Here’s what I remember of her cranberry salads. I have no clue of quantities but they started with canned whole cranberries, I’m pretty sure a raspberry or cherry Jello, chopped walnuts, celery, and orange zest. But her secret ingredient that added that special something was 7-Up. That added a bit of a sweet tang that made it special.
I’ve seen similar recipes that add mayonnaise or whipped cream toppings. That was too much for her. She would simply serve a generous dollop on a piece of fresh lettuce, usually on the nice china salad plates we would only see on special occasions. And it was one of those dishes you could ask for more of without worrying about being stuffed.
I have to admit that this wasn’t as true as a kid when I was all about getting the big old drumstick and lots of dressing. But as I grew up I found myself enjoying that cranberry salad (some would call it a relish) more and more.
In the kitchen, I am not so much the cook as the assistant. I’m good (at least most of the time) at taking orders. But some time, I think I’d like to experiment and see if I can figure out how to make my mom’s cranberry salad. And if I do, I’ll let you know!
Meanwhile, I would love to hear your favorite cranberry salad or relish recipes. From what I see, there are lots of different ways people like to do this, and like so many other things, I suspect no one does it better than my fellow Youngstowners!