Frank's Recipes! Jellied Cranberry (fresh) and Orange Salad for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Jellied Cranberry (fresh) and Orange Salad for 100

Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch Steam Table Pan

7 1/2 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, orange
3 quart water, boiling
1 1/4 gallon water, cold
3 3/4 quart (3 lb 12 oz) cranberries, fresh, washed, sorted
6 oranges (2 lb 8 oz) oranges, fresh, A.P. washed
1 1/2 quart (2 lb) celery, fresh, finely diced (optional)
1 quart (1 lb 12 oz) sugar, granulated
4 lb. lettuce, fresh, trimmed

Dissolve gelatin in boiling water. Add cold water; mix well. Pour 3 quart mixture into each
pan. Chill until slightly thickened. Grind cranberries. Quarter oranges; remove seeds.
Do not peel. Grind oranges. Combine cranberries, oranges, celery, and sugar; mix well.
Add about 2 quart mixture to gelatin in each pan; stir to distribute evenly. Chill until
firm. Cut each pan 5 by 7. Serve on lettuce.

NOTE:
Dessert powder, gelatin, raspberry may be used.

4 lb fresh cranberries A.P. will yield 3 lb 12 oz sorted cranberries.

3 lb fresh celery A.P. will yield 2 lb finely chopped celery.