Issues → November/December 2011 → Food →

December Monthly Menu

COMMENT

SINGLE PAGE

EMAIL

PRINT

SHARE:

Yankee prepares a new menu for you each month.

Cranberry Star Salad

From Yankee Magazine

Vegetables Recipes | Fruit Recipes

Yield: 12 to 18 servings

This, my mother's cranberry recipe, is mandatory at our Thanksgiving gatherings. I can't imagine eating turkey without it.

Recipe prepared by Victoria Shearer

• 1 cup finely chopped raw cranberries, well packed
• 1 cup sugar
• 1 package cranberry gelatin
• 1 cup hot water
• 1 cup crushed pineapple, well drained, syrup reserved (20-ounce can)
• 1 cup chopped celery
• 1/2 cup finely chopped walnuts, optional (2-ounce package)
• 1/2 pound green grapes
• 1 egg white, beaten
• 1/2 cup granulated sugar

Up to 3 days ahead: Wash and dry cranberries. Chop finely in a food processor. (One 12-ounce package of whole cranberries makes 2 cups finely chopped berries. Freeze the second cup for another use.) Combine cranberries and sugar in a small bowl. Cover mixture with plastic wrap and refrigerate. In a large bowl, dissolve gelatin in hot water. Add 1 cup reserved pineapple syrup. Mix well, refrigerate, and chill until partially set, about 1 hour. When gelatin is partially set, add cranberry mixture, pineapple, celery, and walnuts. Pour into a mold that has been lightly coated with cooking spray. Refrigerate and chill until firm.