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Cranberry Salad

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This dish is the perfect side dish for your Thanksgiving dinner. Even if you don’t like traditional cranberry sauce, give this salad a try. You’ll be pleasantly surprised. While it can be served as a side dish, it’s sweet enough to eat for dessert.


Cranberry Salad


One 12-ounce package fresh cranberries
2 cups sugar
4 cups water
Two 3-ounce packages strawberry gelatin
Two apples, peeled and chopped
1 cup chopped pecans
2 cups miniature marshmallows


Place the cranberries in a saucepan. Add sugar and 2 cups of water. Bring to boil on medium heat. Boil until the cranberries start to pop open, about seven minutes. After most of the cranberries have popped and the mixture has started to thicken, remove from heat.


Meanwhile, pour the gelatin into a large mixing bowl. Add the hot cranberry mixture to the gelatin and stir until the gelatin has melted completely. Add 2 cups of cold water to the mixture. Stir until well blended. Pour into a 9”x13” glass casserole dish. Refrigerate for one hour. 


After one hour, stir the chopped apples into the cranberry mixture. Return to refrigerator to chill. One hour after adding the apples, sprinkle the dish with the pecans and marshmallows. Do not stir, just give a gentle press with your hands. Return the dish to the refrigerator to chill completely, several hours or overnight. 


 

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