Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

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Thursday, November 16, 2006

Cranberry Salad

This is another cranberry salad that is made into individual molds or can be served right out of the bowl. We use it during the holidays, but it is a great compliment to chicken, or pork. It is easily made ahead and put in the fridge to set. It is full of berries and pineapple, a tastey treat anytime. This is from our ‘Starting Fresh’ cookbook…
Cranberry Salad
1 can whole berry cranberries
1 sm can crushed pineapple
1 can ‘Ocean Spray’ orange relish
1 cup chopped pecans
1 4oz pkg raspberry jello
½ pkg gelatin
1 ½ cups boiling water
Pour boiling water over raspberry jello and gelatin, Stir until dissolved. Stir in other ingredients. Pour into individual molds or into a shallow baking dish. Refrigerate until firm.
To remove from the molds; set in a shallow pan of warm water for just a minute…hold your mouth just like this…and it will slide out easily when turned upside down.
Y’all have fun!

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