Thursday, November 17, 2011

Cranberry Salad


This dish can be served mixed up in a serving bowl, as seen above, or in it's original shape (picture below).

I was extremely pleased with how this salad turned out for our Thanksgiving feast at work. I'm posting the recipe right away because several friends at work have requested the recipe.

Cranberry Salad

2 (3 oz.) boxes raspberry Jell-O
2 (16 oz.) cans whole-berry cranberry sauce
2 Granny Smith apples, peeled and diced
2 (16 oz.) mandarin oranges, drained
1 & 1/2 c. pecans
1/8 tsp. cinnamon
dash ground cloves

1. Prepare gelatin according to package directions in a baking dish.

2. Stir cranberries, apples, oranges, pecans, cinnamon, and cloves into the gelatin mixture.

3. Refrigerate overnight or until firm.

*I adapted this recipe from one similar in Family Circle magazine March 2009.

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