Sue Arnold requested that I post this recipe after I brought it to our November Women of Worth meeting. Our family loves this cranberry salad. Mom makes it every year at Thanksgiving.
2 packages red jello
2 c. water
1 package cranberries (washed & sorted)
1 apple (cored)
1/2 c. coconut
1/2 c. pecans or walnuts (chopped)
1 c. sugar
Dissolve jello (I use raspberry) in 2 cups boiling water. Set aside. In a food processor or chopper, grind the cranberries, orange (peeling included, but you may wish to grate the peeling first and then cut off the thick white part) and apple. Stir these into jello. Add coconut, chopped pecans or walnuts and sugar. Mix all together. Chill in refrigerator overnight.
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