Hazel Briscoe's Cranberry Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My father's mother's Thanksgiving Day salad to go with Turkey. It's been handed down through 4 generations of Briscoe's. Now you can start a new Thanksgiving Day tradition of your own! Ingredients:
2 pkgs any red jello |
2 cups boiling water |
1 pkg frozen whole cranberries (about 2 c) |
1 large orange (seeds removed) |
2 cups sugar |
1/2 c pecans (optional) - chopped |
1/2 c celery - diced |
Directions:
1. Grind cranberries and the orange together, add the sugar, stir and add the add celery and optional pecans. dissolve jello in boiling water, stir to dissolve completely. Add jello/water mix. Fill a bowl or a mold with the mixture and refrigerate over night. Can be made 24-48 hours ahead. Place lettuce leaves on a nice plate and then unmold the salad. Serve.
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