(On a side note, this post has two recipes and so as not to bog down the page load time, I have split it into two pages. The link to page two can be found at the bottom of this post.)
This is one of two salads that are so much a part of our family’s Thanksgiving tradition, it is unthinkable not to serve them. The disappointment level, at both Thanksgiving and Christmas, would be earth-shattering if these delectable salads didn’t show up on our holiday table. Both are scrumptious, fruit-filled and the perfect complement to turkey! They are as much a part of our family traditions as pumpkin pie or green bean casserole are in other households.
Apple Cranberry Salad is loaded with fresh fruit and vegetables, plus crunchy nuts. It’s held together with the sweet-tart raspberry gelatin and is a symphony of textures and balanced flavors that are a beautiful complement to any roasted meat, not just turkey. I would serve this next to pork loin or chops, as well as a beef roast. Other than some initial chopping, it’s easy to put together, which makes it even more perfect for holiday meals.
I think you and your family are going to LOVE Apple Cranberry Salad and Orange Tapioca Salad! Enjoy!
- 7 or 8 apples, (about 5 cups diced) peeled & cored
- 2 (12 oz) bags fresh cranberries
- 1½ cups celery, thinly sliced
- 1 cup chopped pecans
- 2 cups sugar
- 3 (3 oz) boxes raspberry gelatin
- 3 cups boiling water
- Peel, core and dice the apples.
- Grind the cranberries. If you have one, you can use a food processor. I don't have a food processor and have always done this with my blender. It's a pretty simple process. Empty one bag of the cranberries into the blender pitcher and cover with water.
- Pulse the blender several times to break up and coarsley grind the cranberries, being careful not to grind them too small.
- Pour the ground cranberries and water through a strainer to let them drain, while you grind the second bag. Be sure to press down on the cranberries with a wooden spoon or large spatula, to push all the moisture out of them, as they're draining. They will be coarse and fairly dry, crumbling apart easily when they are fully drained and ready to use.
- Put the drained cranberries into a mixing bowl and prep your other ingredients. (See that beautiful turquoise strainer? I'll tell you about that in week 7!)
- Slice the celery and chop the pecans.
- Mix cranberries, celery, apples and pecans in the mixing bowl. Aren't those colors fabulous? This is such a gorgeous dish to serve for the winter holidays.
- Stir in the sugar.
- Dissolve all three boxes of gelatin in the boiling water.
- Pour dissolved gelatin mixture over the cranberries and refrigerate until set. (I usually leave it overnight, but 4 to 6 hours is probably enough time for it to gel.) Give it a good stir, just before serving, to incorporate any liquid that may have drained and settled from the fruit, as the salad set up.
- Serve with your favorite holiday dishes.
Because these recipes are loaded with photos, I want to keep your page load time to a reasonable level. So, click this link and continue with page two of the post, which includes the Mandarin Orange Tapioca Salad recipe.