Holiday Salad Recipe
Ingredients
| Cranberries | 2 Cup (16 tbs), finely chopped | |
| Sugar | 1 Cup (16 tbs) | |
| Crushed pineapple | 20 Ounce, canned | |
| 6 ounces lemon-flavored gelatin | ||
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Orange rind | 2 Tablespoon, freshly grated | |
Directions
Marinate chopped cranberries in sugar for 1 hour at room temperature.
Drain pineapple and pour juice into a measuring cup.
Add water to juice if necessary to make 1 cup.
Bring juice to a boil, add gelatin, and stir until dissolved.
Add sugar-coated cranberries and orange juice.
Let mixture cool down until it begins to thicken slightly.
When the mixture has thickened, fold in pineapple, celery, pecans, and orange rind.
Pour into a 6-cup mold.
Chill several hours or overnight, until firm.
Drain pineapple and pour juice into a measuring cup.
Add water to juice if necessary to make 1 cup.
Bring juice to a boil, add gelatin, and stir until dissolved.
Add sugar-coated cranberries and orange juice.
Let mixture cool down until it begins to thicken slightly.
When the mixture has thickened, fold in pineapple, celery, pecans, and orange rind.
Pour into a 6-cup mold.
Chill several hours or overnight, until firm.
Chef
