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"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 275 calories, 6 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Molded Cranberry Salad in Reminisce November/December 1992, p47
Sticky GelatinGelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
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Reviewed on Nov. 24, 2009 by MEFULLERTON
Will try this, but I make it simple by using one large pkg of raspberry jello. I heat water in the microwave . I dissolve the jello into the hot water. I keep a can of whole cranberries in the refrigerator and add that to the jello . I use the can to measure cold water and icecubes and let that set up.. Add chopped apples , a small can of crushed pineapple drained, and sometimes chopped celery which makes a nice mixture for a molded salad..
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