Cranberry Salad

Every year on Easter Sunday, Thanksgiving Day and also on Christmas Eve, my Mom will make her traditional Cranberry Salad. Years ago, she used to grind the cranberries and as the years went by, the canned cranberry was available for sell in the grocery store. If you have a food grinder, the Cranberry Salad is fresher tasting and the cranberries smell so good and fresh when that they are ran through the food grinder.

                                                                               

Utensils:

One square Casserole dish

Plastic Wrap *Note: Keeping the entire package of the plastic wrap in the freezer until needed is great to keep the plastic wrap from not wanting to cling to itself.

Pan for boiling water

One Spoon

Can Opener

Food Grinder if using the fresh Cranberries

Ingredients:

One package Fresh Cranberries, or One Can Whole Cranberries (gel kind) but it will say gel on the can.
If using the fresh cranberries, wash and run through the food grinder.

One large package Cranberry Flavored Jell-O

Two Celery Stalks, cleaned, diced finely

One Cup diced Pecans

One Cup Orange Juice

One Can Crushed Pineapple

One Granny Smith Apple, peeled and diced

One cup cold Water

Directions:

Place the one cup of cold water into a pan on the stovetop and bring to a boil. Remove from the heat and stir in the Cranberry flavored Jell-O. Stir well. Let the Jell-O mixture cool for about fifteen minutes. Add the one cup of orange juice to the Jell-O mixture, stir. Place the rest of the ingredients into the square casserole dish. Pour the Jell-O mixture into the square casserole dish. Carefully stir the ingredients inside of the casserole dish.

Cover with the plastic wrap and refrigerate the Jell-O mixture for at least four to six hours before trying
to serve.

This Cranberry Salad recipe is delicious served with turkey slices, stuffing and sweet potatoes.