To go along with the Thanksgiving turkey, you may want to add this cranberry dish.


Cranberry salad


Serves 8




cup cranberry juice


16 oz. can whole cranberry sauce

juice from can of crushed pineapple


8 oz. can crushed pineapple, drained

2 Tbsp lemon juice


cup fine chopped celery

1 package cherry gelatin






In small saucepan, bring cranberry, pineapple and lemon juices to a boil. Remove from heat  

and add gelatin, stirring until it is dissolved. Add whole cranberry and stir, breaking up with

a fork. Refrigerate until the gelatin is set, about an hour. Blend in the pineapple and celery and

pour into a serving dish. Cover and chill until firm. Serve.