"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

Jello Cranberry Salad Recipe

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This recipe for Jello Cranberry Salad, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bessie Sadler
Added: Tuesday, February 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs cranberries
3 cups water
1 cup crushed pineapple
3 pkgs lemon gelatin
2 envelopes unflavored gelatin
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups chopped celery
1 1/2 cups chopped walnuts
1 orange, ground fine
Juice of one lemon

Directions:
Directions:
Cook cranberries in water until skins pop. Drain pineapple and add enough water to the syrup to make 1 cup liquid. Add the gelatin to the syrup. Drain cranberries and add 3 cups boiling juice to the gelatin mixture, add water to make 3 cups. Puree cranberries and stir in the mixture, add water to make 3 cups. Puree cranberries and stir in the sugar, cinnamon and nutmeg. Add celery, nuts, pineapple, orange and lemon juice to the gelatin mixture. Chill in 3 quart ring mold. Allow to set up and unmold.

 

 

 

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