Friday, November 20, 2009

Midwest Classic: Indian Trail Cranberry Orange Jello

Over the past few days, I've been pulling out my beaten and battered recipe cards to find those classic dishes we prepare every Thanksgiving. Our family's recipe for Indian Trail Cranberry Orange Jello is first on the list of favorites. It's such a Midwest classic.

But this year, we seem to have a problem! Indian Trail, the company that makes a key ingredient for our Thanksgiving Jello went out of business in November 2008.

What to do?

Well, if there's one thing I've learned in my years as a Midwest Mom, it's that this part of the country is resilient and resourceful. Cora at Cora Cooks has posted her recipe for Indian Trail Cranberry Orange Sauce. The taste and texture of hers is identical to our old favorite from the freezer section.

You still might be able to find a few tubs of Indian Trail out there... but know that they've been in your grocer's freezer for at least a year. Cora's alternative, however, will be perfectly fresh (and delicious). I suggest you give it a try.

In the meantime, here's my family's recipe for Indian Trail Cranberry Orange Jello. It's so good, I almost always make a double-batch.


1 tub of Indian Trail Cranberry Orange Sauce
1 batch of Cora's Homemade Cranberry Orange Sauce, drained with the liquid reserved

3 regular sized packages raspberry jello
2 cups boiling water
1 cup reserved chilled relish liquid, or cold orange juice
1 8 oz. package cream cheese, softened
1/2 cup chopped pecans (roasted, if you like)


Thaw the cranberry orange sauce. In a large bowl, mix jello and boiling water. Stir in juice. With a blender, mix cream cheese into jello until mixture is smooth. Stir in cranberry orange sauce and pecans. Pour into decorative serving bowl (we use a glass trifle dish) or jello mold. Chill 4-6 hours, or until jello is completely set. (To un-mold jello, place mold in a bowl of warm water for 1-2 minutes, being careful not to spill water into the jello. Put serving plate on top of the mold and quickly invert. The jello mold should come out intact.)


Stumble Upon Toolbar

Monday, November 9, 2009

Hearty Chicken Soup

When my family has a cold or flu, this soup is the perfect remedy. It is easy to make and the result is hearty and delicious. What a great way to warm up on a cold day!


6-8 pieces bone-in chicken (I use thighs and breasts)
3 cups water
2 tsp salt
ground black pepper to taste
1/2 tsp poultry seasoning
1 bundle fresh sage, thyme & parsley, tied with a string
1 small onion, diced
2 ribs celery, diced
3 carrots, diced
2 cups canned chicken broth

Cooked noodles or rice


Place chicken in a large saucepan, add water and seasonings. Cover and bring to a boil. Turn down heat and simmer for 30-45 minutes. Turn off heat and remove chicken from cooking liquid. Once the chicken is cool enough to handle, remove the skin, cartilage and bones. Chop the meat into bite-sized pieces. Strain the broth and remove the fat (I use a de-fatting cup, but you can also skim the fat from the top with a spoon.) Return the meat to the pot with the vegetables. Add chicken broth if needed. (The ratio of ingredients to broth should be about 1:3). Cover and bring the soup to a boil. Lower to simmer again for about 20 minutes, until the vegetables are fully cooked. Taste the broth. Adjust the seasonings, adding salt if necessary.

Serve soup piping hot over noodles or rice. It is important to cook and store the noodles separately so that they don't rob the soup of its moisture. Extra soup can be frozen for up to 6 months. This recipe makes a nice, big batch -- enough to serve 8 people.

p.s. -- If you're on a diet, like Whole30, this recipe can be made without the rice & noodles.  Still super-nourishing... just double the veggies or add chopped greens.


Stumble Upon Toolbar