Jodee Linta in Tucson, AZ, sent me this recipe from her friend, Bonnie Barthel. Jodee works at the Tucson American Red Cross office, and that's where she met Bonnie. Before you make the salad, check out Bonnie's notes at the end of the recipe.
Sam's Cranberry Salad
1 lb bag of cranberries (fresh)
1 and ¼ cup water
1 cup sugar
3 oz pkg strawberry Jell-O
½ c crushed, well-drained pineapple
½ c finely chopped celery
½ c chopped walnuts
¼ tsp salt
1. Cook cranberries in water until the cranberries are mushy.
2. Add sugar and boil until all sugar is dissolved.
3.
Add Jell-O powder and mix well.
4.
Let cool.
5.
Add rest of ingredients (celery, walnuts, pineapple and optional salt).
6.
Stir.
7. Chill for several hours until firm.
Bonnie’s notes:
* I ALWAYS double this recipe because it is GREAT for guests to take home and I LOVE IT later with cottage cheese or with toast for breakfast.
*Cranberries usually come in a 12 oz bag; that’s ok for recipe.
*I use only ½ cup sugar and not a full cup as indicated.
*I like to use raspberry Jell-O instead of strawberry or cranberry flavors.
*Use the large (15 oz) can of pineapple; the small can won’t give you enough.
