Tuesdays are recipe days on my blog, but last week I dropped the ball! Many apologies to those of you who follow my blog expecting a Tuesday recipe, and a special apology to Christian fiction writer Beth Westcott, whose recipe was scheduled to appear last Tuesday. Beth’s recent release Meadow Song became available on Amazon the week of Thanksgiving and was featured in my blog on Thanksgiving Day.
With the Christmas holidays approaching, you may be looking for something different to prepare, and as a person who doesn’t much care for the cranberry relish in a can, this looks like the perfect (and better) alternative. Thanks, Beth, for sharing this with us.
Recipe for Cranberry Gelatin Salad
My mother used to make this for family dinners for Thanksgiving and Christmas. It’s sweet and fruity. We ate it with our meal, but it could be a dessert. I love the red color—appropriate for the season. Easy to make.
1 pkg. (6 oz.) cherry gelatin
1 ½ cups boiling water
1 can (20 oz.) crushed pineapple
1 can (16 oz.) whole-berry cranberry sauce
1 ½ cups seedless red grapes, halved
¼ cup chopped pecans
Dissolve gelatin in water; stir in pineapple and cranberry sauce. Refrigerate 30 minutes. Stir in grapes and pecans. Pour into 2-quart serving bowl. Refrigerate until firm. Yield: 8-10 servings
Life As I know it 