Homemade Cranberry Salad: A Family Tradition
This is a wonderful dish for the holidays that goes well with turkey, ham or pork. IngredientsL 1 pound fresh cranberries (a 12 ounce bag will work fine) 1 peeled orange 2 cups granulated sugar 1 cup diced celery 1 cup diced apple 1 box lemon jello 1 can crushed pineapple (juice drained) Grind cranberries and orange in a food processor until finely ground. Add 2 cups sugar. Stir together, cover and let set overnight in the refrigerator. Day 2: Drain excess juice from cranberry mixture. Make lemon jello per instructions on the box and let chill for 30 minutes. Add celery, apple and pineapple to cranberries. Make sure to drain the crushed pineapple prior to mixing into berries. Mix all ingredients together and stir in lemon jello (yes, it will still be a liquid). Place in a serving bowl or dish and refrigerate until it sets up (overnight preferable). You can add nuts if you want. Add when you add the celery and carrots. This recipe makes enough for 6-8 people.
We are Patrick and Patty McCormick, two educators who believe life is too short so we try to live each day to the fullest. Whenever our schedules allow, we travel in our 2020 Lance 1985 travel trailer with our two Cavalier King Charles Spaniels, Truman and Bess. We started documenting our journeys in 2017 when we traveled with our Cocker Spaniel, Delaney. Hence the name, Travels with Delaney. Sadly we lost Delaney to cancer in 2018 but her spirt lives on in our travels.