This is, by far, my most requested recipe. It’s from my paternal grandmother, Dorothy. This is the star at every holiday table.
2 cups sugar
1 bag of fresh, whole cranberries
1 small package orange gelatin
3/4 cup celery, minced
1/2 cup pecans, finely chopped
1 20oz can of crushed pineapple thoroughly drained
• Grind the whole, fresh cranberries in a food processor to a medium grind, about the size of an apple seed. Do not puree.
• Combine the cranberries and sugar with about 3 tbsp of water in a medium sauce pan. Bring it just to a boil then quickly turn the heat down to low. Stir continuously until the mixture begins to melt. Remove from heat.
• In a medium mixing bowl combine the orange gelatin with 3/4 cup boiling water. When the gelatin has dissolved add the cranberry mixture and stir well. Allow to cool.
• When the cranberry gelatin mixture has cooled slightly, add the celery, pecans and well-drained crushed pineapple. Thoroughly combine. Cover and refrigerate overnight. The salad should set up nicely.
Tips: Drain the crushed pineapple thorough by placing it into a colander or sieve and then press down firmly with a small plate. The less juice the better the salad will set.
Look for canned, crushed pineapple that comes in it’s own juice, with no sugar added. Avoid fruit in heavy or lite syrup.