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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grandmama's 1950s Cranberry Salad Recipe

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This recipe for Grandmama's 1950s Cranberry Salad is from Ward Sellers Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C fresh cranberries
3 C Orange Juice
2 T Knox Gelatin
1/2 C cold water
2 C Sugar
1 C chopped pecans
1 C sliced seedless grapes
1 C diced pineapple
Directions:
Directions:
Rinse cranberries well. Cook them in orange juice until they pop. Use a large pot as it bubbles up a lot! Disolve gelatin in cold water and set aside. Run cranberries and juice through a food mill to remove hulls. Add gelatin and stir, add sugar while its still hot and stir well. Pour into a pan and chill. When partly set, add the pecans and fruit. Continue chilling until well congealed, several hours. I make I the day before to give it plenty of time to set.
Personal Notes:
Personal Notes:
From Kim Ward: This recipe has been in my family since the 1950's. My Grandmama Marian Still got it from a friend and has passed it down through the generations.

From Mel Roberts Triplette: This is the Cranberry Salad I make every Thanksgiving. As you can see from the splatters and drippings, it’s a well loved recipe! The recipe was my great grandmother’s, Marian Still. When I was about 13 she taught me how to make it and every year after, I would help her until the last year we had together. Cooking cranberries, cutting grapes, and chatting in the kitchen as we prep for our family’s Thanksgiving meal, are some of my fondest memories with her. I have kept the tradition going strong and every time I’m reminded of her. Thank you for including this in the family recipe book!

 

 

 

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