Cranberry Salad

Barbara Burt
Salina, Kansas

6 oz. box cherry gelatin
2 cups boiling water
16 oz. bag of cranberries
1 c. water
1 c. sugar
1 small can crushed pineapple
1 diced apple
1 orange (juiced and zest from peel)
1/2 to 1 cup chopped pecans (optional)

Dissolve gelatin in 2 cups of boiling water.  In a  medium saucepan cook the cranberries, 1 cup water and sugar until cranberries have “popped”.  Add cranberries to gelatin.  Add pineapple, diced apple, juice from orange and the zest of 1 orange and nuts.  Mix all together and refrigerate until firm.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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This recipe is featured in Adrian’s “Between Friends” Cookbook.

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