Cranberry Salad

I would like to introduce you to your new favorite side dish for Thanksgiving. Cranberry salad!

Ok, so I didn't want to take a big ol' scoop out of it before I took it to the inlaws' house tomorrow, so you get a picture of the whole pan instead of a nice plate or something more fancy.

This really is my favorite part of Thanksgiving! Forget the turkey and potatoes, I'll just take a big ol' helping of cranberry salad! It's a lot sweeter than regular cranberry sauce, so it goes down much easier. Here is how you make it.

First, put a 12-16oz bag of cranberries in your food processor and pulverize them. I usually freeze my cranberries because the grocery stores don't always carry them all year-round. Then I take them out and let them thaw for about 15 min. That way, when I pulverize them, they chop easily but don't squish.

These are the perfect size chunks.

Then, take 4-5 medium apples (I like Gala or Fuji). Get out your handy slicer and core & slice them.

Put them in your food processor and pulverize them.

Pour the cranberries and apples into a 9x13 pan. Add a drained can of pineapple in. Mix everything up. (The picture above was before I mixed them up). Add 3/4 cup sugar and stir in well.

Take a large (6 oz) package of raspberry jello and a small (3 oz) package of lemon jello. Mix together. Add 3 cups boiling water and dissolve. Then add 1 1/2 cups of cold water and mix.

Pour the jello over the fruit in the pan. Mix slightly to combine.

Let set in fridge about 4 hours and then try not to eat it all in 1 sitting!

Cranberry Salad

1- 6 oz. pkg raspberry jello

1- 3 oz. pkg lemon jello

3 cups boiling water

1 1/2 cups cold water

1 lb. cranberries

4-5 medium apples

1- 20 oz. can pineapple (partially drained)

3/4 cups sugar

1. Mix together jello and boiling water until dissolved.

2. Add cold water. Set aside.

3. Chop cranberries and apples in food processor.

4. Mix in pineapple and sugar.

5. Pour jello and fruit mix into 9x13 baking pan.

6. Let set in refrigerator for 4 hours.

Total Time: 4 1/2 hours

Yields: 12 servings