Cranberry Salad III

SUBMITTED BY: Carri Hyche

"This recipe is what I've looked forward to on the holidays since I was a little girl. It is my Meamaw's recipe, and it is great for Christmas and Thanksgiving."

PREP TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

USMETRIC

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INGREDIENTS

2 cups cranberries
2 large oranges, peeled and seeded
1 carrot, chopped
1 cup chopped pecans
3/4 cup white sugar
1 (8 ounce) can crushed pineapple, drained
2 (3 ounce) packages raspberry flavored gelatin mix
1 cup boiling water
1 cup cold water

READ REVIEWS (5)

DIRECTIONS

In a food processor, combine the cranberries, oranges, carrot and pecans. Process until finely ground; add sugar and pineapple, mix well.
In a mixing bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved and add cold water.
Mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled.

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REVIEWS

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Reviewed on Dec. 1, 2003 by WOODANGELA

This was a very good base recipe. I didn't add sour cream, and I only had sugar free strawberry and surar free orange jello. I used them both and they tasted great! I also used a can of crushed pinapple and substituted some of the cold water with the pineapple juice I drain from the can. It was the favorite side this thanksgiving. Everyone loved it including my two yr old son. There were no leftovers.

9 users found this review helpful