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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Always a favorite on the holiday table, this congealed cranberry salad is packed with chopped apple, celery, pineapple, and chopped pecans and sweetened up with marshmallows. Ingredients:
1 (12-ounce) package fresh cranberries |
1 cup sugar |
1 (8-ounce) can crushed pineapple, undrained |
1 (3-ounce) package raspberry gelatin |
1 envelope unflavored gelatin |
1/2 cup cold water |
1 (15-ounce) can mandarin orange sections, undrained |
2 large celery ribs, diced |
1 medium granny smith apple, diced |
1/2 cup finely chopped pecans, toasted |
1 cup miniature marshmallows |
Directions:
1. Process cranberries and sugar in a food processor until cranberries are coarsely chopped. Add pineapple, and pulse 3 times.
2. Sprinkle raspberry gelatin and unflavored gelatin over 1/2 cup cold water in a large saucepan; stir and let stand 1 minute.
3. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Stir in cranberry mixture, oranges, and next 3 ingredients. Cool to room temperature. Stir in marshmallows, and pour into a 13- x 9-inch pan. Chill 8 hours.
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