Jellied cranberry salad

Yield: 8 Servings

Measure Ingredient
2 cups Cranberries, fresh
2 \N Orange; unpeeled, seeded & cut into eighths
1 \N 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
\N \N Lettuce, leaves
\N \N Carrot curls; (garnish)
\N \N Source: Country Living, Home for the Holidays
\N \N per Sallie Krebs
\N \N Fidonet COOKING echo

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.

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