Holiday Salad Recipe

Summary

CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Cranberries2 Cup (16 tbs), finely chopped
 Sugar1 Cup (16 tbs)
 Crushed pineapple20 Ounce, canned
 6 ounces lemon-flavored gelatin
 Orange juice1 1/2 Cup (16 tbs)
 Celery1 1/2 Cup (16 tbs), chopped
 Pecans1/2 Cup (16 tbs), chopped
 Orange rind2 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.
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