Cranberry Salad has been in our family archives for many years. My mom received the recipe from an Old Tea Room in Medina, Oh. when they were closing. She was absolutely thrilled that they gave the “secret” recipe to her. She has made this for many years now at Thanksgiving and Christmas , we all look forward to it! This year my Mom gave me the honors of making it for Christmas dinner. Whenever we take this Salad to a gathering it is gone within minutes! The Cranberry Salad is the perfect pairing with Turkey or really any meat of your choice. If your looking for a light refreshing dessert this would be perfect! If you have a sweet tooth be sure to make the topping for the Salad, we did not use the topping this year since we were having the salad with dinner. The Salad also freezes wonderfully, but if you do decide to make the topping be sure to make it fresh when you serve the salad. The recipe serves 10-12 people. Enjoy!!
2 bags fresh cranberries
3 oz package Cherry Jello, blended with 1 cup boiling water, cooled to room temp
5 Granny Smith apples, peeled
Finely grated peel of 1 orange
1 1/2 cups granulated sugar
20 oz can crushed pineapple, well drained
1 cup mandarin orange sections well drained
Wash the cranberries, using a food processor coarsely chop the cranberries. Once you have chopped all of the cranberries place them in a large fridge safe container. Coarsely chop the peeled apples, the place in the container. Pour the pineapple and mandarin oranges into the container. Mix together all of the ingredients. Refrigerate the Salad overnight. Serve chilled.
1 package cream cheese softened
Small jar marshmallow cream
2 TBS orange juice
Mix together the above ingredients. Refrigerate until ready to serve. Place dollop of topping upon each serving of Cranberry Salad.