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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER CHANUKAH
RECIPES |
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CHANUKAH CRANBERRY CANDLES
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| In
order to prepare this attractive Chanukah accompaniment, one must
accumulate eight empty six-ounce fruit juice cans. A dramatic way to
serve cranberries. May also be served as a dessert. |
| INGREDIENTS: |
- 1 can (1 pound) whole cranberry
sauce
- 1 cup boiling water
- 1 package (3 ounces) red, yellow,
or orange fruit-flavored gel
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ cup mayonnaise
- 1 apple, peeled, cored, and diced;
or 1 orange, peeled, seeded, and diced
- ¼ cup chopped walnuts
- 8 baby carrots, peeled
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| DIRECTIONS: |
- In a small saucepan over medium
heat, heat the cranberry sauce. Strain the hot juice into a
mixing bowl and set the berries aside. Add the hot water to the
hot juice. Dissolve the gel in the hot liquid mixture. Add the
salt and lemon juice. Chill until thickened enough to mound
slightly when dropped from a spoon. With a rotary beater, beat
in the mayonnaise until light and fluffy. Fold in the
cranberries, fruit, and nuts. Divide the mixture evenly into
eight 6-ounce fruit juice cans. Chill for 4 hours or longer.
With a vegetable parer, shave down each baby carrot to simulate
a candle wick. When ready to serve, unmold the candles and
insert a carrot wick into the tip of each candle.
Source: Kosher Cookery by
Frances R. Avrutick
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KOSHER DELIGHT MAGAZINE
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