Thursday, May 31, 2007

Grandma's Molded Cranberry Salad

Retro recipes bring back a lot of camping memories. Here's one that grandma always made for us during the holiday season. I love this tangy dish with roasted chicken or pork. Easy to pack or freeze, this is great on a sandwich, too. Makes me think of Thanksgiving and the holidays!

3 pkg Knox gelatin
3 T sugar
2 pints cranberry juice cocktail
1/2 cup water
3 T lemon juice
1 ripe avocado
2 cups diced apple
2 cups finely diced celery
1/2 cup walnuts
1 tsp salt

Mix gelatin, sugar and one cup cranberry juice. Dissolve over a low heat. Stir in the rest of the cranberry juice and lemon juice. Chill until syrupy. Then stir in rest of ingredients. Pour into molds or bowl. Store chilled until ready to serve. Great sweet tang with roasted chicken, pork tenderloin or turkey.

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