A vintage handwritten recipe from the November 1983 edition of Southern Living for a Jellied Cranberry Salad. Make this cranberry salad with fresh cranberries, sugar, unflavored gelatin, apple juice, celery, apples, and pecans.
Print Recipe
- 4 cups fresh cranberries, coarsley chopped
- 1 cup sugar
- 1 envelope unflavored gelatin
- 1/2 cup apple juice
- 1/4 cup finely chopped celery
- 1/4 cup peeled, finely chopped apples
- 1/4 cup chopped pecans
Combine cranberries and sugar in a large mixing bowl; let stand 15 minutes, stirring occasionally.
Sprinkle gelatin over apple juice in a small saucepan.
Let gelatin soften for five minutes.
Cook over low heat, stirring occasionally until gelatin dissolves.
Add gelatin mixture, celery, apples, and pecans to cranberries; mix well.
Pour into a lightly oiled 4 cup mold.
Chill.
Print Recipe
Share by Email
Pin Recipe
Course Salad
Cuisine American
Keyword Congealed Salad, Cranberry, Thanksgiving