From the Pantry Butler kitchen
Cranberry Salad
Sweet strawberry gelatin and tart cranberry sauce make a yummy dish. Make ahead and keep in the refrigerator until ready to eat. USDA MyPlate Kitchen — Utah State University Cooperative Extension (public domain), via myplate.food
Ingredients
- 3 packages strawberry gelatin — 3 oz. packages, can also use raspberry
- 4 cups water
- 1 can cranberry sauce
- 1/4 cup sugar
- 2 tablespoons orange peel rind — grated
- 2 tablespoons lemon juice
- 1 cup crushed pineapple — drained
- 2 cups diced celery
- 3/4 cup walnuts
Method
- Wash hands with soap and water.
- Make gelatin and refrigerate until partially set.
- Beat cranberry sauce.
- Grate orange peel into sugar and add to cranberry sauce with rest of ingredients.
- Fold mixture into partially set gelatin.
- Refrigerate until set.
- Serve.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →