Wednesday, November 26, 2008
Holiday Cranberry Salad
This salad has been a Thanksgiving tradition in our home since our first Thanksgiving. It's part of my "perfect bite" at the Thanksgiving meal. I always make it a day ahead, which is not the best idea because I want a bite every time I open the refrigerator all day long while cooking the big feast!
1 large box Raspberry Jello
2 cups hot water
1 tsp. salt
4 tsp. lemon juice
1 can whole cranberry sauce, mashed
1 can crushed pineapple, undrained
1 cup finely chopped celery
1 cup chopped pecans
3-4 cups finely chopped apples (peels and all, if desired)
Dissolve the Jello and salt in the hot water. Add the lemon juice can of pineapple. Fold in the remaining ingredients. Pour into a very large mold or serve in a beautiful clear glass bowl. (It's very festive looking!) Cover and chill until served. Enjoy!