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Cranberry Salad
Olive Jacobson
1
1
1
pound frozen cranberries
cup sugar
cup crushed pineapple, well drained
1 pound miniature marshmallows
½ pint whipped cream
Grind cranberries. Add sugar and pineapple; let stand for one hour. Add marshmallows; let
stand several hours or overnight. Add whipped cream, mix together and serve. Looks pretty
in a crystal bowl.
Fresh Cranberry Salad
Eunice Nelson
1
1
3
3
package (12 oz.) fresh cranberries
½ cups sugar
cups boiling water
2 cans mandarin oranges, drained and cut in
small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
packages (3 oz. each) orange jello
Grind cranberries in food grinder, stir in the sugar to blend. Set aside. Dissolve gelatin in
water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts, and
pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve
on a plate of crisp greens. 16 servings.
Jello Cranberry Mold
Joyce Mueller
1
1
(3 oz.) package jello, any red flavor
cup boiling water
1 can (8 oz.) whole berry cranberry sauce
1 cup diced apples or celery
¾
cup canned pineapple juice
1/3 cup coarsely chopped nuts
Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly
thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until
firm. Unmold. Makes 3 ½ cups or 10 relish servings. Recipe may be doubled; use only 1 cup
canned pineapple juice.
Cranberry Peach Mold
Olive Jacobson
1
1
1
1
cup jellied cranberry sauce
package raspberry gelatin
½ cups boiling water
½ cup water
2 cups sliced canned peaches
1 cup dairy sour cream
package lemon gelatin
Mash cranberry sauce; add raspberry gelatin. Pour 1 ½ cups boiling water over to dissolve the
gelatin. Pour into a 5 ½ cup mold; chill until almost set. Dissolve lemon gelatin in ½ cup
boiling water. Drain peaches, reserving ½ cup syrup; add syrup to gelatin. Stir in sour cream.
Chill until partially set; add peaches; pour over raspberry layer. Chill till firm.
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