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Salads: Holiday Cranberry Salad Recipe

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This recipe for Salads: Holiday Cranberry Salad is from Good Eats, 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:  
1 20 oz. can of crushed pineapple (use no-sugar-added type if you want the dish very tart)

2 small packages (or one large) of cherry Jello
3/4 cup sugar
2 cups very hot water

½ cup cold water
1 or 2 tablespoons lemon juice

1 ½ cup ground raw cranberries (1 lb.)—I use the food processor to grind them.
1 small orange (ground whole—should make around ½ cup)
1 cup chopped celery
½ cup broken walnuts
Directions:
Directions:
Drain the pineapple, reserving the juice.

In a separate (large and heat-proof) bowl, combine and dissolve the Jello, sugar, and hot water.

Add the reserved pineapple syrup/juice, cold water and lemon juice.

Chill the Jello mixture until it is partially set—beginning to harden, but still soft and jiggly. Add the cranberries, orange, celery, and walnuts.

Dump everything into a glass serving bowl and chill until set (a couple of hours, at least).
Personal Notes:
Personal Notes:
This is my standby for Thanksgiving or Christmas if I want to have a Jello. It’s nice and tart, which is refreshing during those seasons when we tend to eat too much rich stuff. I think I got this from Mom Fern.

 

 

 

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