Thanksgiving Cranberry Salad

By LadyRev-2

This is the cranberry salad we have eaten every year at Thanksgiving since I can remember.

A good lemon curd can be substituted for the lemon part of the dressing. Just fold the curd into the whipping cream.

Ingredients

• Dressing:
• 2 cups raw cranberries
• 2 pkgs lemon jello
• 1 1/2 cups hot water
• small can crushed pineapple
• 2 oranges
• 1 cup diced celery
• 1/2 cup+ nuts
• 6 Tbsp granulated sugar
• 2 lemons
• 2 eggs
• 1 pint whipping cream

Details

Servings 12

Preparation

Step 1

Put cranberries through grinder. Add sugar. Mix in, let stand overnight. To the lemon jello, add water and juice of one small can crushed pineapple and juice of one orange. Refrigerate. When cold, add to cranberries. Add celery, one orange, nuts and drained pineapple. Pour into large loaf cake pan.

Dressing:

Beat eggs well, add lemon juice, sugar and heat. Put in double boiler. Stir constantly. When thickened, add rind. Cool. When ready to serve salad, fold lemon sauce into 1 pint cream, Whipped.