Happy Thanksgiving everyone! I hope you're with family and eating lots of turkey and taking a nap. I know that's what I'll be doing, right after the annual Macy's Thanksgiving Day Parade, which is one of our family traditions. We also break out the old recipes for Thanksgiving dinner, and one of my favorites is my grandma's Cranberry Salad. Grandma got the recipe from chef Ruth Lyons on TV in the 1960s sometime, and for me, it's not the holiday without a pan of it. It's not a sauce, but a type of jello salad with tart cranberries and crunchy apples and celery. I know, who thought celery and jello would go together? But it does. And it's delicious.
Ruth Lyon's Cranberry Salad
 |
This is kind of what it looks like - I'll post an actual
picture after I make it on Sunday! |
2 cups whole cranberries
1 1/2 cups water
1 cup sugar
1 package cherry jello
3/4 cup finely chopped celery
1/2 cup finely chopped apples
1 cup chopped walnuts
1/4 tsp salt
Cook cranberries in water until soft and the berries pop. Add sugar and cook for an additional 5 minutes. Pour over dry jello in a small casserole dish (about 8x8). Let cool, then stir in additional ingredients. Chill until firm, and serve cold.
Other recipes call for pineapple tidbits, mandarin orange slices, and sliced grapes, but my grandma doesn't include those. And I'm not messing with a good thing!
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