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Cranberry Star Salad

by

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

Ingredients:

  • 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

Instructions:

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.

1 day ahead: Divide grapes into small clusters. Dip clusters into beaten egg white, then roll in sugar to coat. Place on a paper-towel-lined plate and refrigerate.

Thanksgiving Day: Unmold salad on a large plate. Garnish with frosted grapes.
Updated Tuesday, October 8th, 2002
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