Cranberry Salad With Marshmallows

Total Time: 48 hrs 40 mins Preparation Time: 40 mins Cook Time: 48 hrs

Ingredients

• Servings: 12
• 16 ounces cranberries, frozen in the bag
• 1 medium orange, peeled, can add zest of 1/2 orange for more zip
• 1 cup granulated sugar
• 1 cup pineapple bits, drained well
• 1 cup celery, diced
• 1 cup apple, any, cored, diced, with peels
• 1 cup pecans, chopped
• 1 cup small marshmallow, snipped in half
• 3 ounces lemon gelatin
• 1 cup water, boiling

Recipe

• 1 grind frozen cranberries with orange. mix with sugar. cover and store overnight. if using a food processor, leave chunky. if you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid.
• 2 the following day:.
• 3 mix gelatin with hot water, stir until gelatin is dissolved. refrigerate and chill until gelatin is moderately set.
• 4 in the mean time, in a large bowl: snip marshmallows in half. if using large marshmallows snip into several smaller pieces. note: if you do not snip them they will float to the top of the mold and not be incorporated into the mold.
• 5 add drained pineapple to cranberry - orange mixture; add marshmallows. toss to combine.
• 6 prepare celery, apples, pecans. add to above mixture.
• 7 once gelatin is moderately jelled, add to all the other ingredients and combine well.
• 8 pour into your favorite serving bowl.
• 9 refrigerate, preferably all day or overnight. the relish will be thick like a cranberry relish, it will not set up in the bowl.
• 10 best if prepared 2 days in advance.