Gourmet Galley for Nov. 5, 2009

• By CORINNE COOK
• Advocate Food writer
• Published: Nov 5, 2009

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Some of us always have a congealed cranberry salad on the table during the holidays. To me, the tartness of those salads with baked turkey and all the trimmings just goes together.

This Jellied Cranberry recipe can be a salad, if you serve it with greens or serve it as an accompaniment with the turkey, as a jelled cranberry sauce.

Fresh cranberries are cooked in orange juice and sugar, and when they’re tender, a box of red cherry or strawberry gelatin is stirred into the berries.

“Tart, fruity and sweet” best describes this cranberry recipe.