Jellied cranberry salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cranberries, fresh |
| 2 | Orange; unpeeled, seeded & cut into eighths | |
| 1 | Carrot; scraped & cut into six pieces | |
| 1 | cup | Pecans; OR |
| 1 | cup | Walnuts |
| ¾ | cup | Sugar |
| 8 | ounces | Pineapple, unsweetened; crushed, drained |
| 6 | ounces | Jell-O, raspberry |
| 1 | cup | ;Water, boiling |
| 1 | cup | ;Water, cold, OR |
| 1 | cup | Ginger ale |
| Lettuce, leaves | ||
| Carrot curls; (garnish) | ||
| Source: Country Living, Home for the Holidays | ||
| per Sallie Krebs | ||
| Fidonet COOKING echo | ||
Directions
Position knife blade in food processor bowl. Add first four ingredients; cover with lid, and pulse until finely chopped. Combine cranberry mixture, sugar, and pineapple in a medium bowl, stirring well.
Dissolve raspberry gelatin in boiling water; stir in cold water or ginger ale. Add gelatin mixture to cranberry mixture, and stir well.
Pour into a lightly oiled 6½ cup mold. Chill until firm. Unmold on a serving platter lined with leaf lettuce. Garnish, if desired.