Thanksgiving at Bostonist's House: Cranberry Salad & Dressing

In the run-up to Thanksgiving, Bostonist thought we'd share some of our favorite recipes. Hopefully, we will actually pull it together enough during the next 24 hours to deliver on this promise. If not, you'll have to settle for this cranberry salad recipe and our sincerest wishes that you have a happy holiday.

During our parents' relatively short relationship, Bostonist's mother was a source of some confusion for our father's New York Jewish clan. Tall, blonde, Catholic, and from Iowa, she was full of farm-related experiences and know-how, which made her a rare creature among the Brooklynites. In the end, she left only two lasting legacies to the family: Bostonist and the following cranberry salad recipe, which, despite being decidedly middle-American, caught the fancy of Pa Bostonist's people and, later, Mrs. Bostonist's family of Russian immigrants.

Ingredients

• 1 pound raw cranberries
• 2 cups sugar, divided
• 3 - 4 red apples, coarsely chopped (don't let 'em get mushy)
• 1 pound grapes (halved or quartered, depending on how diligent you want to be)
• 1 cup walnuts, coarsely chopped
• 1 can pineapple chunks (do not use fresh pineapple)
• 1 can pineapple juice (approx 14 oz.)
• 1 large envelope (or 2 small envelopes) raspberry Jell-O (strawberry will also do)

Salad
Wash cranberries, removing any stems and yucky-looking berries.
Grind the cranberries (in Bostonist's youth, this operation was achieved with an antique grinder that clamped to the side of a table; you can also chop them coarsely by hand or in a food processor).
Remove pineapple from can, reserve juice. Set pineapple aside in a non-metal container.
Mix cranberries, 1 cup of sugar, apples, grapes, and walnuts.
In a separate bowl, mix Jell-O according to instructions on package, then combine Jell-O mix and other mixed ingredients. Let this mixture begin to set a little bit, then stir in the pineapple. Put the entire mixture in a serving bowl, cover with plastic wrap, and put in refrigerator to set. (Ma Bostonist says you should not attempt to use a mold, as it is more trouble than it's worth and won't hold its form well enough.)

Dressing
In a saucepan, mix reserved pineapple juice, can of pineapple juice, and remaining cup of sugar.
Heat over low heat, stirring constantly until mixture thickens. (Ma Bostonist: "You will stir for a long time, and you will be sure that it is never going to turn into sauce. Keep stirring. When you are absolutely positive that you have done something wrong, stir a little bit longer, and then, all of a sudden, it will thicken.")
Cover dressing and place in refrigerator to chill.

Mix dressing and salad immediately before serving.

Photo: Cranberries. You will need many of these.