MIMI'S CRANBERRY SALAD

2 cups raw ground cranberries (1 pound)
2 cups sugar
2 oranges
1 can crushed pineapple (8 ounces)
2 stalks celery, diced
1 cup pecans, browned and chopped
3 boxes raspberry jello (3 ounces)

Rinse and dry cranberries, then grind in a food processor. Put in a large bowl with the sugar and mix thoroughly. Let sit for at least one hour. Meanwhile, grate the orange peel from the oranges and set aside in a small bowl. Peel oranges making sure you remove as much pith as possible. Crush the oranges in the processor and add to the rind. Chop the celery and add to the oranges. Add also the crushed pineapple with juice.

When the cranberries have set an hour, in a medium bowl mix thoroughly the raspberry jello with 1 cup of boiling water. Add to the cranberries along with the orange mixture and pecans. Pour into serving container and cool overnight. Serves 12.

This has been a Thanksgiving recipe in my family for many years. As the family has dwindled, I like to use half for Thanksgiving and freeze the other half for Christmas. For this year you might want to make serving portions for 2 and call it Covid Cran…it really does freeze well.

This is the best part! With leftovers, the most divine sandwich ever…slice of turkey (with or without gravy), bacon, cranberry relish and lettuce on your choice of bread…you might just want to hurry on through the holiday meal to get to leftovers! Happy Thanksgiving Ya’ll!