You will be well-remembered for years when Pam’s salad is part of your holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.
My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.
Thanksgiving, Hanukkah, Christmas or Anytime
Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.
Holiday Cranberry-Pecan Salad
1 12 oz. bag of raw cranberries
1 6 oz. box of raspberry gelatin
1 6 oz. box of orange gelatin
3 cups orange juice
3 cups boiling water
1 large orange
2 large apples of your choice (I use sweet/tart/firm apples)
1 tablespoon orange rind
½ cup chopped pecans
Curly leaf parsley
3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.
- Boil water. In large mixing bowl pour water over raspberry and orange gelatin and stir until dissolved. Wait a few minutes until the gelatin cools down (keep stirring). Add orange juice and stir again. Place in refrigerator until gelatin is the consistency of raw egg whites. This is tricky step since, if you don’t let it set up enough, the fruit will sink to the bottom. When set too much the fruit mixture won’t blend with the gelatin.
- In food processor finely chopped cranberries. By hand cut orange and apples into small bit-size pieces. Combine chopped cranberries, apples and orange. Fold in grated orange rind and pecans. Set this aside while waiting for the gelatin (see above).
- Fold fruit mixture into the gelatin. With a large spoon scoop up mixture and transfer it to a Bundt pan. Cover with plastic wrap and return to the refrigerator for several hours or until set.
Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.
This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!
Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals. Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.