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Cranberry Salad

Source of Recipe

From "A Southerly Course" by Martha Hall Foose


Recipe Introduction

"Thanksgiving Thursday starts off before dawn with Donald tiptoeing out of the house dressed in camouflage and with me making Aunt Mary's congealed salad of ground cranberries, apples, and navel oranges that I should have done the day before. Instead, I sat by the fire drinking wine, catching up with extended family, and watched the kids pick up pecans. Now I'm hoping this sets before two o'clock dinnertime, which, thankfully, it does real nice."

List of Ingredients

â—¦ 2 (3-ounce) packages raspberry gelatin
â—¦ 3 cups orange juice, heated
â—¦ 2 (¼-ounce) packages unflavored gelatin
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 ¼ cups sugar
â—¦ 3 cups fresh cranberries, washed and picked over
â—¦ 2 Granny Smith apples, peeled, cored, and cut into wedges
â—¦ 2 oranges, peeled and cut into bite-size pieces
â—¦ 1 (8-ounce) can crushed pineapple, with juice
â—¦ ¼ cup chopped pecans


Recipe

Dissolve the raspberry gelatin in the hot orange juice in a large bowl.

Soften the unflavored gelatin in ¼ cup cold water. Add to the raspberry gelatin with the lemon juice and sugar and stir until well blended. Refrigerate until partially set, about 45 minutes.

Grind the cranberries and apples in a food processor until chopped fine. Add to the gelatin along with the oranges, pineapple and its juice, and nuts. Fold to distribute. Pour into a 9 by 13-inch glass dish or gelatin mold and refrigerate until firmly congealed, about 2 hours.

Serves 12