Sunshine's Cranberry Salad |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 1 |
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Before trying this divine cranberry salad by Linda Boyd I wouldn't eat anything with my Thanksgiving Dinner except for the old standby canned jellied cranberry sauce. But after one tiny taste of this heavenly recipe her daughter, Angie, had me hooked! This is my favorite times 10!!!! Thanks, Sunshine! Ingredients:
4 ounces cherry gelatin |
8 ounces canned crushed pineapple, drained |
16 ounces jellied cranberry sauce |
11 ounces mandarin oranges, drained |
1/3 cup sugar (or a little less) |
1 cup pecans, chopped |
1/2 cup water |
Directions:
1. Combine gelatin and sugar in a mixing bowl.
2. Melt cranberry sauce in a small saucepan over low heat.
3. Boil water and pour over the gelatin and sugar, stirring until dissolved.
4. Add the cranberry sauce, pineapple, mandarin oranges and nuts to gelatin and sugar mixture and stir well.
5. Pour in a shallow casserole dish or mold.
6. Refrigerate until firm.
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