Sunday, November 24, 2019

Crunchy Cranberry Salad

I have made this salad for 30 years.  It was my grandmother's recipe.  I remember seeing her precious old hands hold the recipe reading closely the ingredients and the plate she served it on.    I'm not a true fan of the jellied cranberry sauce (sorry Ocean Spray, it's nothing personal) so to me, this makes for a great alternative.  I've used both a mold and casserole dish and both work perfectly.  And the added plus is that you really should make it the day before and refrigerate.  So that's one less thing to prepare on Thanksgiving Day.  It's a keeper!

Crunchy Cranberry Salad 

· 1 (3 ounce) package strawberry gelatin
· 1 (3 ounce) package raspberry gelatin
· 2 cups boiling water
· 1 (10-ounce) package frozen sliced strawberries, partially thawed
· 1 (15 ¼ ounce) can crushed pineapple, undrained
· 1 (16-ounce) can whole berry cranberry sauce
· 1 cup chopped celery
· 1 cup chopped pecans

1. Dissolve gelatins in boiling water and let cool.
2. Add strawberries, pineapple, cranberry sauce, celery and pecans
3. Spoon into a 12x8 dish or favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
4. Unmold onto lettuce-lined plate.

This recipe is best made the day before serving.

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