No matter what holiday, this is always on our table!

Thanksgiving is beyond the turkey and the pies.
It’s a day that gives us a chance to find reasons to smile
and bond with family, friends and loved ones.
It gives us a reason to stop and reflect on all the
things we should be thankful for.

May your day be filled with Thanks and Giving!

1 Lb. Bag Fresh Cranberries – rinsed and picked over
1 C. Granulated Sugar
2 Large Green Apples – cored and roughly chopped in food processor
1 C. Walnuts – chopped
1-2 Envelopes Unflavored Gelatin – dissolved in 1/2 c. liquid such as water or apple or orange juice

This recipe works well in a Tupperware fluted bowl with a lid so it looks quite festive when unmolded!

Chop cranberries in a food processor and pour into a bowl. Gradually add 1 cup of sugar, a little at a time and stirring well after each addition. Let sit for about 45 minutes to an hour. Put apples in the food processor but only rough chop. Do not make small pieces. After the cranberries have melded with the sugar, add the apples, and chopped nuts. Then slowly dissolve the gelatin in the water or juice over low heat. When clear and slightly cooled, toss with the cranberry mixture and pour into a mold. Cover and let set in the refrigerator for at least 6 hours or overnight. Unmold on a plate with a lip. 

Note: This is a recipe from West Milford days and I don’t think we have ever had a holiday or special occasion, since then, when this salad wasn’t served. It is a family favorite and it looks so pretty when unmolded. Sometimes we even save it for dessert. 

GOD BLESS AMERICA

GOD BLESS ALL THOSE WHO SERVE