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Cranberry Apple Salad


Serves 8
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  • 4 C. Cranberries
  • 2 C. Water
  • 1 1/2 C. Sugar
  • 2 Envelopes of Unflavored Gelatin (or 2 T.)
  • 1/4 C. Cold Water
  • 1 C. Celery (Cut into bit size pieces)
  • 1 C. Apples (do not peel, cut into bit size pieces)
  • 1/2 C. salted Peanuts or (your choice of nuts)



Step 1

Place the Cranberries and Water in a pan and cook until the skin on the Cranberry breaks.

Put the Cranberry mixture through a strainer to eliminate the Seeds and Skins of the Cranberries. The mixture that is left is called the "Pulp". to this mixture you will add the Sugar and boil slowly for 5 minutes, then take off the stove.

Soften the envelopes of gelatin in the cold water. Once it is dissolved blend into the hot Cranberry mixture and let cool until mixture begins to congeal. Now, add the Celery, Apples, Peanuts or (Pecans) and stir. Place in 8 individual molds, or 9" ring and chill. When set, serve on salad greens with a Dolop of Mayo or whipped cream on top. There you have it.

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