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Cranberry salad brings holiday cheer Temple resident Hilde Cort shared her favorite holiday recipe with Tex Appeal.
his delicious cranberry salad has been a favorite of ours for about 20 years. My mother-in-law gave me the recipe after she moved here from California. After I served it for my family’s Christmas dinner that first year, I got special requests to bring it to all of our holiday gatherings, including Thanksgiving. This year for Thanksgiving, it headed to Georgetown to my niece’s family gathering. I also started taking it to my club’s Christmas get-togethers, and I end up getting requests for the recipe. Everyone just loves it! The first time I made the recipe, I headed to the grocery store for the ingredients. The store had no fresh or frozen cranberries. I was so upset and talked to the produce manager about it. He said, “Why don’t you use a can of whole berry cranberry sauce?” I explained that it only called for fresh or frozen and not canned. I never knew how to substitute, so this threw me for a loop! If you can’t find fresh or frozen, you can use one 16 ounce can of whole berry cranberry sauce. It works just fine. HILDE’S CRANBERRY SALAD 1 3-ounce box lemon flavored gelatin 1 3-ounce box cherry flavored gelatin 2 cups boiling water 2 cups sugar 1 20-ounce can crushed pineapple (do not drain)
2 apples peeled and diced (I like the red tart ones) 1 12-ounce bag fresh or frozen cranberries, chopped 1 cup chopped pecans Dissolve gelatins in water.
Add sugar; stir until dissolved. Stir in pineapple. Chill until thickened. Add remaining ingredients; chill until firm. Serve chilled. Makes 15 servings. TEXAPPEALMAG.COM