Practically Mom's Cranberry Salad for the Holidays

There used to be a sauce that you could buy in the frozen food section of the grocery called Indian Trail Orange Cranberry Sauce. My Grandmother and Mom used to buy this for the convenience and to speed up the process. Unfortunately it is no longer available so I did some research and this copycat sauce is adapted to be as close to the original as I can remember. The rest of the salad is pretty close, I believe my mom used celery and no nuts, and my Grandma used nuts and no celery. I like both so I am using both here. Enjoy

Servings: 8 to 10

Servings: 8-10

subheading: For the Orange Cranberry Sauce (Indian Trail Copy Cat):

1 bag (12 oz.) fresh Cranberris

1 whole Orange including peel, pith (this can be removed if desired), and flesh, quartered with seeds removed

1 cup sugar

subheading: For the gelatin salad:

2 - 3 oz. pkg. Raspberry flavored gelatin mix

2 ½ cups boiling water

10 oz. Orange Cranberry Sauce

1 cup crushed pineapple with juice

½ cup diced celery (optional)

½ cup chopped pecans or walnuts (optional)

subheading: For the Orange Cranberry Sauce:

Place cranberries, orange, and sugar in a food processor or food grinder. Chop until desired consistency, still a bit course, but do not puree.

Combine well and let mixture drain a bit before using with gelatin mixture. Refrigerate until ready to use.

subheading: For the Salad:

Dissolve gelatin in boiling water

Stir in remaining ingredients and mix well

Pour into dish (Mom always used a Pyrex Casserole dish like shown above) or mold and refrigerate at least four hours. Overnight is best.

The Orange Cranberry sauce can be frozen. Can be made the night before. Serve this for Thanksgiving or Christmas dinner.

Servings: 8 to 10

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