I like cranberry sauce. I do not like raw celery. It's something about the strings. I know. I'm odd.
Last year, one of my co-workers, Dawn, brought in this cranberry salad to work and forced (yes, forced) me to try it. Oh. My. Word! It was so yummy and I learned that I DO like raw celery! It just has to be cut up really small so the strings are not noticeable! Wow...the things you learn about me by reading my blogs!
Anyway. The recipe below is the recipe she gave me cut in half. It makes a little over 3 cups. If your family loves cranberry sauce, then double the recipe below. My Curtis and Allison love the cranberry jelly right out of the can so I serve both.
1 can (14 oz.) whole cranberry sauce, mashed
1 small can (approx. 8 oz.) crushed pineapple, drained
1 small box (3 oz.) raspberry Jello
1/2 cup celery, finely chopped
1/2 cup water, hot
1/2 cup chopped pecans, (optional...I don't add this)
1. Dissolve jello in a sauce pan of hot water.
2. Add whole cranberry sauce, crushed pineapple, celery and nuts to jello mixture. Stir well.
3. Pour into a pretty serving dish and refrigerate until firm.
Note: This recipe is great for doing the day before!
Thanks for stopping by my kitchen!