Why serve cranberry sauce from the can when you can easily make your own! Chloe’s Cranberry Salad recipe is courtesy of the Big Mill Bed & Breakfast located in Williamston, NC.
Chloe’s Cranberry Salad
1 orange, washed
1/2 cup orange juice
12-ounce bag cranberries, washed and picked over
1 cup sugar (“Mom” prefers Stevia in the Raw)
1/2 cup celery, diced
1/2 cup pecans, chopped
1 teaspoon key lime juice or lemon juice
3 packages unflavored gelatin (3 tablespoons)
1/2 cup cold water
1/2 cup boiling water
Remove stems from orange. Cut into pieces, leaving peel on, and put into blender with orange juice. Pulverize. Add cranberries, sugar and mix thoroughly, but do not completely pulverize. (This part of the salad can be made in advance and stored in the refrigerator).
Add celery and nuts and lemon juice. Blend again. Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water. Add to cranberry mixture. Spray a four-cup mold with cooking spray. Pour cranberry mixture into mold and chill until set. Unmold onto a pretty dish.
Yield: 10-12 servings
*Recipe and image courtesy of BNBFinder.com.*