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Cranberry recipes = = =

CRANBERRY RELISH

1 pound raw cranberries
1 c. crushed pineapple (optional)
3 raw apples
2 cups sugar
2 oranges
1/2 cup nuts (walnuts or pecans)

Grind cranberries, apples and oranges through coarse blade of food grinder. (Use peeling of 1 orange).

Add sugar and let stand for 6 or 8 hours in the refrigerator.

Add nuts just before serving.

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CRANBERRY SALAD

1 pkg. cranberry , cherry or raspberry Jello
1/2 cup chopped celery
1 c. sugar
1/2 cup chopped walnuts (some say black walnuts)
1 sm. can crushed pineapple, drained
1 c. ground cranberries

Dissolve Jello according to package directions. Use pineapple juice drained from pineapple as part of the liquid. Add sugar and stir until dissolved. Can let it begin to jell before adding the rest if the ingredients or it can be added to warm mixture if you prefer. If cranberries are real juicy, you might want to drain them before adding to the Jello (or include liquid in first part). Refrigerate until set.

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CRANBERRY-ORANGE SALAD

6 oz. pkg. of cherry Jello*
1 orange, ground fine (use juice)
1-1/4 c. hot water
1 c. drained, crushed pineapple
3/4 c. sugar
1 c. chopped celery
1 T. lemon juice
1/2 c. chopped walnuts or pecans
1 c. pineapple juice Lettuce, mayonnaise
1 c. ground raw cranberries

Dissolve Jello in hot water. If it isn't dissolving well in 1-1/4 c., add a little more. Dissolve the sugar in the hot mixture. Squeeze orange. Mix orange, lemon and pineapple juices,(not quite 2 cups)-- add to Jello.

Grind cranberries and orange peel/pulp. Add with pineapple and nuts to Jello, including any juice from grinding. Chill until partially set. Stir and pour into individual molds or a larger mold, (or just put in any suitable dish).

*You can also use 3 oz. cherry & 3 oz. lemon Jello.