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Carol’s Cranberry Salad

Carol Rusnak of Tomah won second place in our Fall 2007 “Harvest Season Favorites” contest with this salad recipe featuring two of Wisconsin’s major fruit crops – cranberries and apples.

  • 1 3-ounce package raspberry gelatin
  • 1-1/2 cups hot water
  • 1 12-ounce package fresh cranberries
  • 1 Granny Smith apple, chopped
  • 1/2 orange (leave peel on)
  • 10 ounces crushed pineapple, drained
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 1 cup mini marshmallows

In a large bowl, prepare gelatin with hot water; stir until completely dissolved. Let cool. Using a food processor, grind cranberries and orange. Add the ground cranberries and orange, along with the pineapple, sugar, walnuts and marshmallows to gelatin. Transfer to a serving dish or gelatin mold and refrigerate until set.

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