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Fresh/Frozen Cranberries
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CRANBERRY APPLE SALAD
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
1 teaspoon orange rind
1 cup sugar
l 6-ounce package lemon Jello
1 cup boiling water
½ cup cold water
½ cup celery finely diced
l apple diced
Leaves of lettuce
Mayonnaise
Wash and grind raw cranberries and combine with orange rind and sugar. Let stand 30 minutes. Meanwhile, dissolve the Jello in boiling water, add the cold water, and chill until slightly congealed and syrupy. Add the CAPE BLANCO CRANBERRIES, celery and apple. Turn into a mold or dish that has been rinsed in cold water. Chill and serve on lettuce leaves and top with mayonnaise.
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