Cranberry Salad
Based on a recipe from Utah State University Cooperative Extension, via USDA MyPlate Kitchen
What goes in
- 3 packsstrawberry gelatin
- 4 cupswater
- 1 cancranberry sauce
- ¼ cupsugar
- 29.6 mlgrated orange peel
- 29.6 mllemon juice
- 1 cupcrushed pineapple, drained
- 2 cupsdiced celery
- ¾ cupwalnuts
How to cook it
- Prepare the gelatin according to package directions using the water and place it in the refrigerator until it begins to set.
- Whisk the cranberry sauce in a bowl until smooth.
- Rub the orange zest into the sugar, then stir this mixture into the cranberry sauce along with the lemon juice, pineapple, celery, and walnuts.
- Gently fold the cranberry mixture into the partially set gelatin.
- Return the salad to the refrigerator until completely firm before serving.
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