Mom’s Cranberry Salad
Courtesy of Allyson Harve, owner and chef, Notre Ferme in Sacramento.
Ingredients
- 1 12-ounce bag fresh cranberries
- 1 large apple, Granny Smith preferred
- 1 orange, seeds removed, peel intact
- 1 8-ounce can pineapple tidbits or chunks in light syrup (not juice), drained
- ¼ cup chopped walnuts, optional
- 1 6-ounce box cherry or strawberry Jell-O mix
- 2 cups boiling water
- 2 cups ice cubes mixed with ice water
Instructions
- Grind together in meat grinder or hand grinder the cranberries, apple, orange, pineapple, and walnuts (if using). In place of grinder, food processor can be used instead to create consistency made from rough chop, not a pulp.
- Make Jell-O according to quick-set package directions: dissolve gelatin in boiling water, then stir in ice-ice water mixture. Once ice is melted and gelatin begins to set, gently fold in the cranberry mixture. Pour into mold, if desired. Let salad set in refrigerator at least 4 hours, then serve.
- Store leftover salad covered in refrigerator.
Notes
Cranberry salad maybe used as a condiment or relish.