Ann Webster of Morehead City shared this recipe for Cranberry Salad, which may be the perfect addition to this week’s Thanksgiving feast.
Webster notes that this cranberry Jell-O salad won her first place in a Recipe of the Week contest in Aurora, Ill., in 1982. She serves it at Thanksgiving, Christmas and anytime family members request it.
Tell us about your most-requested recipe. If we publish it, you’ll be entered in a quarterly drawing for a gift card. Send it to Signature Dish, The N&O, P.O. Box 191, Raleigh, NC 27602; or email firstname.lastname@example.org.
From Ann Webster of Morehead City. She notes that you can make this recipe up to two days in advance.
1 cup cranberry juice
2 cups of water
2 (3-ounce) packages regular or sugar-free black cherry Jell-O
8 ounces softened regular or fat-free cream cheese
1 (20-ounce) can crushed pineapple, drained
1 cup chopped nuts
1 (14-ounce) can whole cranberry sauce
Bring cranberry juice and water to a boil in a medium saucepan. Add black cherry Jell-O and stir to dissolve.
In a separate bowl, mix cream cheese, crushed pineapple, nuts and cranberry sauce until fully combined. Add cranberry juice and stir to combine.
Pour into a 9-by-13-inch glass dish. Put in refrigerator, uncovered, to cool. When it has cooled but is not completely set, cover with plastic wrap and leave in refrigerator until set.
Yield: 12-15 servings.