The Best Thanksgiving Molded Cranberry Salad Recipe

My parents worked hard on holidays to create a variety of delicious dishes that we enjoyed for days! This is their Molded Cranberry Salad, served on Thanksgiving.

Chill this salad at least 24 hours before serving.

INGREDIENTS

            1 package (6 oz) strawberry flavored gelatin

            2 cups simmering water

            1 teaspoon very finely grated orange rind

            1 can (1 pound-4 oz) crushed pineapple, drained well, reserve juice

            2 tablespoons lemon juice

            1 cup fresh cranberries, stemmed, sorted, washed and chopped medium coarse

            1 cup finely diced celery

            2/3 cup coarsely chopped walnuts

INSTRUCTIONS

Dissolve gelatin in simmering water in large heat proof bowl. Stir in orange rind.

Pour reserved pineapple juice into 2 cup measure cup. Add lemon juice and enough cold water to total 2 cups. Stir into gelatin mixture.

Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg white.

Fold in cranberries, celery, walnuts and pineapple.

Pour into lightly oiled 2-quart fluted ring mold or crown mold.

Chill at least 24 hours or until very firm.

Loosen edge of mold with thin knife. Dip mold quickly in hot water to loosen cranberry salad. Invert onto serving plate. Remove ring mold.

This looks very pretty if put on a clear glass cake stand.

Cut in slim wedges to serve.

This is a very good and tasty salad with your roasted turkey dinner!

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