Sunset’s Host and Hostess Book

Cranberry and Avocado Salad

This recipe is a recommended side dish for their suggested Thanksgiving Menu


2 cups washed cranberries
1 cup water
1 1/2 cups sugar
1 tablespoon (1 envelope) plain unflavored gelatin
1/4 cup cold water
1/2 cup diced celery
1/2 cup chopped walnuts


Cook washed cranberries with one cup of water over low heat for 15 minutes. Just before removing from heat, add the sugar, and the gelatine which has been softened in the 1/4 cup cold water. When the mixture is cool, fold in the diced celery and chopped walnuts. Pour into small molds and chill. 

Arrange crisp watercress on individual salad plates. Pare in avocado, remove the pit, and cut in thin slices. Place 3 or 4 slices in the form of a crescent on each plate, and unmold a cranberry salad with the curve of each crescent. Pass fruit dressing or mayonnaise separately. 

Author: Helen Kroeger Muhs
Publisher: Lane Pubishing Company, San Francisco
Year Published: 1940
Pages: 180