This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio
During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food.
I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it—but my parents did!
My husband and I are dairy farmers in partnership with our grown son.
A dear friend shared this recipe with me years ago. Now it's my favorite dish to take to a church meeting, shower or any potluck event—it's always a hit. Whenever I serve this salad, people ask for the recipe. They find it hard to believe it's really made with buttermilk! —Juanita Hutto, Mechanicsville, Virginia
I CAN remember looking forward to eating this pretty salad when I was a child. It has all the ingredients a child would like. My Grandmother served it during the holidays and on other special occasions and my Mother did the same.
A little port or Merlot wine offers a tasty twist to this traditional gelatin that also features pineapple and walnuts. I make it for holiday dinners, especially when turkey or ham is served.
—Jenice Gibson of Oregon City, Oregon
"We don't miss the sugar in this cool, tart and tangy gelatin salad," writes Janet Davis of Atkinson, Nebraska. "It's my family's favorite, especially at the holidays because of its festive color. Walnuts and celery adds a delightful crunch."
You might find that this yummy gelatin salad is one side dish pretty enough to steal top billing! It's cool, crunchy and refreshing and adds a splash of Christmas color to any table. Garnish with lettuce, orange slices and sugared cranberries.
Folks who love the flavor of raspberries and cranberries rave about this tart molded gelatin salad. It's easy to make and pretty enough for company and festive occasions. I like to garnish it with whole cranberries and raspberries.
-Judith Outlaw, Washougal, Washington
This was one of my favorite salads that my grandmother made about 40 years ago. I always looked forward to going to her house because her food was so good. I make this often in the fall. The color and flavor seem to blend in with the season.
-Mrs. Daniel Leaman, Lancaster, Pennsylvania
This berry-filled salad may take some time to prepare, but one taste and you'll agree it's worth the extra effort. I treat family and friends to this dish on special occasions. —Linda Goulet, Hadley, Massachusetts