Festive Cranberry Salad
The mix of cranberries, oranges, apples and pecans just screams holiday season in this salad. Celery is the key to the perfection of this tasty dish. If you have room in your refrigerator, this gelatin-based dish can be poured into clear plastic cups to create portable individual servings.
1 bag fresh cranberries
2 large oranges
2 large Granny Smith apples, unpeeled and cut into quarter-inch chunks
2 c. pecans, chopped
1/2 c. finely chopped celery
1 orange peel, grated
1/2 c. crushed pineapple, undrained
2 c. granulated sugar
1 (3-oz.) pkg. strawberry gelatin
1 c. boiling water
1. Grate one orange peel and set zest aside. Peel the oranges and cut oranges into half-inch chunks.
2. Combine all ingredients except gelatin in a large bowl and stir to combine, making sure sugar is evenly distributed.
3. Mix one cup boiling water with gelatin and stir until it has dissolved. Pour over the fruit mixture and stir. Immediately dump into a glass serving dish. Slightly cool, loosely cover and refrigerate overnight or until set.
Apron Strings Tips: This dish actually tastes better when made two days prior to serving. The fruits and celery have a chance to meld and the flavor is amazing!