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Cranberry Pecan Salad

Source of Recipe

From "Mary Mac's Tea Room 75th Anniversary Cookbook" by John Ferrell


Recipe Introduction

"This recipe comes from my partner Hank's late aunt, who was from Bardstown, Kentucky."

List of Ingredients

â—¦ 1 ½ cups granulated sugar
â—¦ 1 ¼ cups water
â—¦ 4 cups fresh cranberries
â—¦ 2 tablespoons (2 packages) plain gelatin
â—¦ 1 tablespoon freshly squeezed lemon juice
â—¦ â…” cup chopped pecans
â—¦ 1 cup diced celery
â—¦ 1 large Granny Smith apple, peeled, cored, and diced
â—¦ Grapes and orange sections, for garnish


Recipe

Oil a 2-quart mold or glass baking dish.

Bring the sugar and 1 cup of the water to a boil in a saucepan over medium-high heat and cook for about 5 minutes, or until the sugar is dissolved. Add the cranberries and cook until the skins burst. Cook for about 5 minutes; remove from the heat.

Soften the gelatin in the remaining ¼ cup cold water and add to the cranberries, stirring until dissolved. Add the lemon juice and let cool slightly. When the mixture begins to thicken, 5 to 7 minutes, fold in the pecans, celery, and apple.

Place in the mold or glass baking dish and chill for at least 6 hours. Remove from the mold and garnish with grapes and orange sections.

Serves 8 to 10