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Thanksgiving: Margaret's Cranberry Salad

Source of Recipe

From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood


Recipe Introduction

"My sister Beth's sister-in-law, Margaret, makes this salad, and it's a nice alternative to plain cranberry sauce for holiday meals. In fact, it's rich enough to serve as a dessert!"

List of Ingredients

â—¦ 1 13.5-ounce can crushed pineapple in juice
â—¦ 2 3-ounce packages lemon gelatin
â—¦ 7 ounces ginger ale
â—¦ 1 16-ounce can whole cranberry sauce
â—¦ 2 ounces Dream Whip, prepared (or 8 ounces Cool Whip)
â—¦ 1 8-ounce package cream cheese, room temperature
â—¦ ½ cup toasted pecans, chopped


Recipe

Drain the pineapple and pour the juice into a measuring cup, reserving the pineapple separately. Add enough water to the pineapple juice to make 1 cup.

Bring the liquid to a boil in a medium saucepan. Add the gelatin and stir until it dissolves. Chill the gelatin until it is cool but not set.

Stir in the ginger ale and chill for 1 additional hour, or until partially set.

Combine the cranberry sauce and the reserved pineapple and add to the gelatin mixture. Pour into a 9x9x2-inch dish and refrigerate until firm, 4 hours or overnight.

Prepare the Dream Whip according to package directions, and then blend in the softened cream cheese. Spread the cheese mixture over the gelatin salad like frosting, then sprinkle with the chopped pecans.


Serves 12