I grew up with Lingonberries which are very similar to Cranberries. In Sweden you have lingonberries with meatballs and some folks make dessert with lingonberries, there is also lingonberry “saft” which is a concentrated juice and you mix it with water. You can actually find this in Ikea.
Lingonberries are very similar to Cranberries but mostly found in Northern Europe and cranberries are found mostly in North America. Both have the same nutritional value but lingonberries are smaller than cranberries but with a finer flavor.
However, since moving to the US I have moved on to cranberries and I love them.
During the cranberry season I make all kinds of dessert with them, I love the colors, taste and tartness. But one of my favorite things is Cranberry Orange Mold. My uncle served me this first time for Christmas a few years back and I fell in love with it. It was so good that I had to get the recipe and then make it at home, which I do ever year now.
I made it at home this week and I can’t stop eating it. Not only is it delicious with turkey but I can eat it as a dessert. As I am writing this I have had 3 small molds.
You can make this in a big bowl or small little molds and serve each guest an individual mold, which is just a nice little touch to the table setting.
Cranberry Orange Molds (Indian Trail Cranberry Orange Mold)
2 ½ cup (12 oz) raw cranberries
1 large orange
1 cup granulated sugar
1 package lemon flavored gelatin dessert
1 ½ cup hot or boiling water
Using the cuisineart add the cranberries into the mixer until crushed. Put the cranberries into a bowl. Then cut the whole orange into pieces including the rind and put into the cuisine art and mix it, put that into the bowl with the cranberries. Then take the hot water and add the lemon flavored gelatin into it and mix it. Then mix the gelatin and cranberries and orange inside a bowl. Once all mixed add the mixture into small bowls and add into the refrigerator over night.
Other Thanksgiving Recipes: