Salads:

Thanksgiving Salad

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Ingredients

1 quart fresh cranberries, rinsed
1 cup water
2 cups sugar
1 package (3 ounces) lemon jello
1 tablespoon unflavored gelatin
1 cup red grapes, cut in half and seeded
1 cup canned chunk pineapple, drained
1/2 cup chopped celery
1/2 cup chopped walnuts or pecans

Instructions

In a large Dutch oven, boil cranberries in water until they start popping. Add sugar, lemon jello and gelatin; cool. Add grapes, pineapple, celery, nuts and stir until everything is covered in jello mixture. Pour into serving bowl or mold. Refrigerate until set.

Margie Martin
Cambridge