Cranberry Salad

  

September 10, 2016

A mid-century accompaniment for Thanksgiving dinner.

  • Prep: 45 mins
  • Yields: 8 Servings

Directions

1Cook cranberries in covered pan with 2 cups of water until cranberries stop popping.

2Add sugar and salt and simmer several minutes more. Remove from heat and add the gelatin that has been dissolved in the cup of water.

3When cool, add celery and nuts.

4Pour into 8 1/2 X 12 inch pyrex pan or individual molds.

5Serve on leaf of butter lettuce

Can be done a day ahead.

Ingredients

1 pound cranberries

1 1/2 cups sugar

1/8 teaspoon salt

2 envelopes plain gelatin

1 cup water

2 cups celery, diced

1/2 cup walnuts, chopped

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