Fresh Cranberry Salad

I know it is way past the Thanksgiving and Christmas holiday season, in fact Easter is just right around the corner, but for me, anytime is a good time for cranberries. I love these tart little berries, and thankfully, so does my husband. So not too long ago I pulled out this recipe to serve alongside a chicken dish. If you don't have fresh frozen cranberries on hand, please do keep this recipe in mind as the holiday time comes around later this year. It is very simple to prepare and very good. I like to serve it to guests because it combines gelatin with fresh cranberries for a sweeter salad. This is nice for guests who don't care for the tartness of fresh berries in conserves and relishes. Blessings...

Recipe:

2 cups water
3/4 cup sugar
3 cups cranberries, rinsed and picked over
1 package (6 ounces) raspberry gelatin or your favorite flavor
1 can (8-1/4 ounces)crushed pineapple in juice
1/2 cup chopped pecans

1. Heat water and sugar to boiling in a 2-quart saucepan; boil 1 minute. Add cranberries. Heat to boiling; boil 5 minutes.
2. Stir in gelatin until dissolved. Stir in pineapple (with juice) and pecans.
3. Pour into a 6-cup mold or a 8"x 8" pan. Refrigerate until firm, about 6 hours. Unmold on salad greens, such as red leaf lettuce, or cut the pan of gelatin into 9 servings.

Yield: 9 servings
Tips: For a sweeter salad, use crushed pineapple in syrup.
Celery, or other kinds of nuts, make good additions in place of the pecans.