"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Congealed Salad Recipe

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This recipe for Cranberry Congealed Salad, by , is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Strickland
Added: Thursday, January 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 bags of fresh Cranberries
2 cups sugar
3 small boxes of cherry jello
3 c boiling water
1 lg can crushed pineapple (unsweetened)
1 cup chopped pecans

Directions:
Directions:
Day 1
Look and sort through the cranberries. Discard rotten berries. Finely chop remaining berries in food processor. Stir in 2 cups sugar. Refridgerate over night.
Day 2
In separate bowl stir 3 packs of jello into 3 cups of boiling water until dissolved. Mix pineapple, pecans, jello mixture with the berry mixture and pour into a pretty mold or 2 qt casserole dish. Chill in fridge at least 8 hours or overnight until firm.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This is a Thanksgiving and Christmas staple at our house!

 

 

 

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