This is also from the same menu as yesterday’s Southern Corn Pudding. The menu is indeed coming on here, but I wanted to feature a few more recipes from it yet.
Today I’m looking at Cranberry Frappe. My Mother and Father In Law are the only ones who eat cranberry sauce for Thanksgiving, and we usually get it in the can. I’ve seen recipes and cookbooks that feature it that way, unmolded. My Southern Heritage Celebrations volume of course has another suggestion:
2 cups fresh cranberries
2 cups water
2 cups boiling water
3 oranges, halved
3 lemons, halved
2 cups sugar
Combine cranberries and water in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until cranberries are soft. Strain cranberries, reserving liquid. Press pulp through strainer; discard seeds and skins. Combine strained pulp and liquid. Set aside.
Pour boiling water over orange and lemon halves; let stand 20 minutes. Remove oranges and lemons, reserving water. Juice oranges and lemons; strain juice, and add to cranberry pulp mixture. Remove pulp from orange and lemon halves, reserving shells. Add reserved water and sugar to cranberry mixture; stir well.
Fill reserved orange and lemon shells with cranberry mixture; freeze until firm. Pour remaining cranberry mixture into a 9x5x3-inch loaf pan; cover and freeze until firm. Use filled orange and lemon shells as a garnish for meat dishes, if desired. (???) Remaining frappe may be scooped into individual serving dishes. Yield: 2 quarts.
This seems like a lot of work. I wish they had a picture of it in the reserved lemon and orange shells. That reminds me of the pudding pumpkin cups in orange shells I did last week.
I actually have a vintage cookbook featuring only cranberries, and my Mom likes to look at it. It was like $1 or something. I’ll post from that this month too.
I’m doing NaNoWriMo this month too of course, because I always seem to need to have 75 things going on. Also, we’re doing a promotion for novel writers at the library. I realized though that with this blog I’m pretty disciplined about writing each day now, but we’ll see. Fiction is way harder for me.
But! My first mini cookbook is available for sale on Kindle now: http://www.amazon.com/Vintage-Cookbooks-Holiday-Cookies/dp/B002V1I4E0/ref=sr_1_1?ie=UTF8&s=digital-text&qid=1257162838&sr=1-1
$1.99 for 25 of my favorite holiday treat recipes, including my Grandma Curtin’s Fudge. It is going for $1.99, and I’ll donate 1/2 to the local Schaumburg Twp. Food Pantry, which many more people are using now than ever before. No Kindle? It will be up on my website soon with a button to order it on Paypal and I’ll email it to you PDF. I should also have a new Alana story: Felled by Fruitcake, by early next week. Alana is the antiques store bookkeeper who likes to solve mysteries in my short stories which have been published so far in two anthologies. This will be a bonus holiday story with recipes and again, 1/2 will go to the food pantry.