Rae Udy

RECIPES: Sandy’s Cranberry Salad, Cranberry Applesauce Loaf

By Rae Udy

Cranberries are a winter favorite and a standard for holiday meals. Fresh cranberries are rich in potassium, calcium and both vitamins A and C. They also provide a small amount of protein.
Treat your family and friends to Sandy’s Cranberry Salad this holiday season. Look for vegan and vegetarian agar gelatin packages in a health food store. If you can’t find prepackaged agar in flavors, use cranberry juice and add agar flakes according to package directions.
Cranberry Applesauce Loaf is great to have on hand for unexpected visitors dropping by during this busy time of year. Full of healthy fruit and nuts, this moist loaf looks as good as it tastes. Frozen or canned cranberries work well in both recipes.

SANDY’S CRANBERRY SALAD
2 cups fresh cranberries or one can whole cranberries in sauce
½ (one-half) cup raw sugar
2 packages strawberry or cherry agar gelatin
1 cup drained crushed pineapple
1 cup chopped pecans
Wash fresh cranberries and grind in food processor or grinder. Place in bowl and add raw sugar. Mix well and cover. Chill overnight or for several hours. Mix agar according to package directions, this usually means adding hot water to the premixed agar. Pour into a nine by thirteen inch glass serving dish. Place in fridge for one hour. When almost set, gently fold into cranberry mixture the pineapple and pecans, adding each ingredient one at a time to carefully fold in. Chill completely in fridge to set, about four hours. Top with whipped cream, if desired. Serves twelve.

CRANBERRY APPLESAUCE LOAF
¼ (one-quarter) cup melted butter or margarine
1 cup raw sugar
2 eggs or soy egg equivalent
1 cup applesauce
2 cups unbleached whole wheat pastry flour
2 teaspoons baking powder
½ (one-half) teaspoon sea salt
1 teaspoon ground cinnamon
½ (one-half) teaspoon ground nutmeg
1 cup chopped fresh cranberries
½ (one-half) cup chopped walnuts
In a large bowl cream butter and raw sugar. Add eggs one at a time and beat well. Add applesauce and mix well. Fold in flour, baking powder, salt and spices just until blended. Don’t over mix. Gently mix in cranberries and walnuts. Pour into a lightly oiled nine inch by five inch loaf pan. Bake in a preheated 350 degree oven for one hour. Remove from oven and cool on rack. Invert pan when completely cool and wrap in foil. Store in refrigerator overnight to blend flavor. Slice thin to serve with low-fat cream cheese or soy butter mixed with maple syrup. Yields one loaf.