"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Margie's Cranberry Salad Recipe

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This recipe for Margie's Cranberry Salad, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Burnette
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. can crushed pineapple, well drained
1 lb. raw cranberries, washed
2 cups sugar
2 cups finely chopped celery
1 cup finely chopped pecans
1 3-oz. box black cherry gelatin
1 3-oz. box raspberry gelatin
1 cup hot water
1 cup cold water
1/4 tsp. salt
1 tsp. lemon juice

Directions:
Directions:
Grind cranberries. Put in bowl with sugar, salt, and lemon juice. Stir and let sit for 2 hours. In separate bowl, mix gelatin in hot water until dissolved. Add cold water. Allow to thicken until "just set"...about 1/2 way. Meanwhile, chop celery and nuts. When jello is about 1/2 thickened, stir all ingredients together, press into mold(s), and put in fridge for several hours.

Personal Notes:
Personal Notes:
Perfect blend of tart, sweet, and crunchy! It works well in one large or several small (individual size) molds. This recipe will freeze well.

 

 

 

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