Food & Drink

Signature Dish: Cranberry Salad

Ann Webster of Morehead City shared this recipe for Cranberry Salad, which may be the perfect addition to this week’s Thanksgiving menus.
Ann Webster of Morehead City shared this recipe for Cranberry Salad, which may be the perfect addition to this week’s Thanksgiving menus. jleonard@newsobserver.com

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 aweigl@newsobserver.com.

Cranberry Salad

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.

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