No food says “Thanksgiving and Christmas holidays” quite like Cranberries.
This Cranberry Salad is tart, sweet, and stunning, loaded with fresh cranberries, citrus, and crunch. Make it ahead and let the flavors mingle. It’s not just a side dish, it’s a tradition.
Ingredients
- 1 orange washed
- 1/2 cup orange juice
- 12- ounce bag cranberries washed and picked over
- 1 cup sugar
- 1/2 cup celery diced
- 1/2 cup pecans chopped
- 1 teaspoon key lime juice or lemon juice
- 3 packages unflavored gelatin 3 tablespoons
- 1/2 cup cold water
- 1/2 cup boiling water
Instructions
- Remove stems from orange and cut orange into pieces, leaving peel on. Put orange pieces in a blender with the orange juice and pulverize.
- Add cranberries and sugar. Pulse to mix, but do not completely pulverize. (This part of the salad can be made in advance and stored in the refrigerator).
- Add celery and nuts and lemon juice. Blend again.
- Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water. Add to cranberry mixture.
- Spray a four-cup mold with cooking spray
- Pour cranberry mixture into mold and chill until set.
- Unmold onto a pretty dish and garnish with a piping of mayonnaise.
Nutrition
Some recipes are more than just food—they’re memories. This Cranberry Salad came from Virginia Tuttle, who found joy in her kitchen and in sharing what she made. Every time I prepare it, I’m reminded that old recipes are the heartstrings of our heritage. Nothing can hold on to our heritage like our shared family recipes.
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