Cranberry Star Salad

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This, my mother’s cranberry recipe, is mandatory at our holiday gatherings. I can’t imagine eating turkey without it.

Recipe prepared by Victoria Shearer

Ingredients

1 cup well packed finely chopped raw cranberries

1 cup sugar

1 package (3 ounces) cranberry gelatin

1 cup hot water

1 can (20 ounces) crushed pineapple, well drained, syrup reserved

1 cup chopped celery

1/2 cup finely chopped walnuts

Instructions

Up to 3 days ahead: Mix together cranberries and sugar in a bowl. Cover with plastic wrap and refrigerate. In a separate bowl, dissolve gelatin in hot water. Add 1 cup reserved pineapple syrup. Mix well, refrigerate, and chill until partially set, about 1 hour. When gelatin is partially set, add cranberry mixture, 1 cup of crushed pineapple, celery, and walnuts. Pour into a mold that has been lightly coated with cooking spray. Refrigerate and chill until firm.

Thanksgiving/Christmas Day: Unmold salad on a large plate. Garnish with Frosted Grapes, if desired (recipe below).

Frosted Grapes

Ingredients

1/2 pound green grapes

1 egg white, beaten

1/2 cup sugar

Instructions

One day before serving: Divide grapes into small clusters. Dip clusters into beaten egg white, then roll in sugar to coat. Place on a paper-towel-lined plate and refrigerate.

Cooking & Recipes