"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


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This recipe for CRANBERRY SALAD, by , is from Gowl Family Recipes, 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!

Linda Gowl


lb. Fresh cranberries
3 4 crisp apples
1 C. sugar
2 oranges or 2 cans of mandarin or 1 C. crushed pineapple, drained, but save juice
- C. chopped nutmeats (optional)
1 - 3 oz. box cranberry or strawberry Jello .not sugar-free
1 C. hot water
1 C. juice (from pineapple or mandarin oranges to = 1 cup)

Wash cranberries and let drain or pat dry.
Grind cranberries coarsely in food processer or grinder and set aside.
Peel, core, and chop apples very fine. Add to cranberries.
Peel and chop oranges or if using pineapple drain it and reserve the juice.
Add to cranberry/apple mixture.
Add nutmeats
Pour 1 C. sugar over the mixture.
Let set for about 30 40 minutes.
Dissolve jello in hot water.
When cool add juice/water mixture.
Pour into bowl and tightly cover.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
It looks beautiful in a cut glass or clear glass bowl.

Make at least 24 hours ahead.

You can add 1 C. finely chopped celery also if you like the flavor




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