Grandma’s Cranberry Glop (recipes from my moms cookbook)

Since I haven’t been cooking much this week thanks to this stupid virus, my mom has emailed me another guest post for the blog.  =]

-Ariel

Grandma’s Cranberry Glop

Let me start by saying I have no idea why my mom’s cranberry dish is called glop, other than the ingredients are all glopped together.  However, it’s been a part of our Thanksgiving tradition all of Ariel’s and my life and we all love it.  I am offering two versions one nonvegetarian and one vegetarian.  You might wonder how any cranberry dish would fit into the non veg category, it’s due to gelatin.  Many don’t realize this but gelatin is made from animal tissue.  If you interested in more  gelatin info click here. I would also love to see what recipes you and your loved ones share on the holidays.  Please feel free to share them with us!

Grandma’s Cranberry Glop

• 1 box red gelatin (cranberry or other flavor is fine)
• ½ cup hot water ½ cup cold water
• 2 cans whole cranberries drained well
• 1 20 ounce can crushed pineapple drained well
• Crushed walnuts, the recipe doesn’t say an amount I’m guessing about ½ cup but use more or less to suit your personal preference
• 1 teaspoon lemon juice

1. Pour hot water onto gelatin stir until dissolved, then mix in cold water
2. Refrigerate until it starts to thicken, watch this carefully!
3. Once about ½ way thickened mix well with cranberries, pineapple, nuts and lemon juice
4. Refrigerate a few hours longer the gelatin will continue to thicken

This is best made early in the morning or the night before.

The vegetarian version is very much the same.

• 2 cans of whole cranberries, drain excess liquid but not all the liquid!
• 1 20 oz can of crushed pineapple drained well
• Chopped walnuts, again use an amount to suit your tastes
• 1 teaspoon lemon juice

Just toss all the ingredients together and refrigerate for a couple of hours.

-Lin

Tzimmes

Happy Rosh Hashanah!

I am exhausted. Wednesday night my Host Dad and two of his neighbor friends went to France for a long weekend for good eating (I’m excited about all the wine and chocolate they brought back!) And for the New Year I planned a holiday dinner for the neighbor women-friends and their kids. My challah came out very ridiculous looking. It tastes good, but anyone who has ever seen challah before knows that this is not a flat bread, and mine was about an inch and a half high at best. I am going to have to work on that (in my defense, I’ve never baked any kind of bread before, and was mixing two recipes I found online.)

On the bright side, everything else came out fantastically. My tzimmes in particular, so that is the recipe I am going to share in this post. This recipe is an all-carrot tzimmis, but half of the carrots can easily be substituted for sweet potatoes.

Tzimmes

Ingredients:

1. 1kg/2lbs carrots (peeled, then sliced)
2. Water (enough to cover carrots)
3. About 4 large tablespoons of honey
4. Half a lemon’s worth of lemon juice
5. Tablespoon of cinnamon
6. Three handfuls/half cups of raisins/prunes/dates (total. The ratio and choice of dried friuts are optional)
7. A pinch of salt
8. 2 Tablespoons butter (optional)

Cook:

1. Toss everything into a large saucepan, pour water in until carrots are covered. Stir together.
2. Bring the water to a boil, then lower the heat to medium-low and cover, stirring the carrots occasionally until they are tender. (15-20 minutes)
3. Uncover and bring back to a boil, letting the water cook down so that the liquid forms a glaze on the carrots. Stir occasionally.
4. Stir in butter if desired, then serve!

L’Shanah Tova!

-Ariel