The Pioneer Area Quilt Guild held their annual Christmas Luncheon early December with a wonderful array of salads, main dishes, breads, desserts and appetizers. Popular this time of year are cranberry salads - so good with turkey and ham and there were many varieties available to select.
The two I’ve selected are fresh tasting - not too sweet - and great accompaniments for your traditional Christmas meal.
Nutty Cranberry Salad
Pat Gates, OK
2 cups Boiling Water
1 large package Sugar-Free Raspberry Gelatin
1/8 teaspoon Cinnamon
1/8 teaspoon Ground Cloves
1-1/2 cups Whole Cranberry Sauce
1 Apple, chopped
1 stalk Celery, chopped
1/2 cup chopped Pecans
In a saucepan, boil water and add gelatin, cinnamon, cloves and cranberry sauce, stirring until dissolved. Place in refrigerator to chill until it just begins to thicken.
Fold in apple, celery and pecans; pour into a 9-inch dish, cover and chill until firm. Can be
easily doubled.
Cranberry Fluff
Martha Penner,
Douglas, OK
1 bag Fresh Cranberries
1 cup Granulated Sugar
8-ounce tub Cool Whip, thawed Mini-Marshmallows
1 cup drained Crushed Pineapple
1/2 cup chopped Pecans
In a food processor, coarsely grind cranberries.
Place cranberries in a bowl. Cover with sugar and let stand for 1 hour.
Fold in Cool Whip, pineapple and pecans. Cover and chill until needed.
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