T rudie's Salad

Trudie Folwieler

1 8 oz. can crushed pineapple

1 can cranberry sauce

1 pkg Knox gelatin

1/4 cup water

1/4 cup fresh lemon juice

1 pkg raspberry jello

1 cup boiling water

1/2 cup nuts, chopped fine

1/2 cup celery, chopped fine

Dissolve gelatin (Knox) in 1/4 cup water. Heat cranberry sauce, break apart, add Knox, stir until gelatin is dissolved. Add pineapple and lemon juice. Set aside. Dissolve jello in 1 cup boiling water, cool, when thick, add cranberry mixture, chopped nuts, and celery. Pour into a suitable container. Chill till set.

Linora's Cranberry Sauce

Linora Meek

1 12 oz. pkg fresh cranberries

1 & 1/2 cups sugar (can reduce amount of sugar to suit your taste)

1 cup cabernet sauvignon

1 cinnamon stick

1 piece of orange peel

In heavy pot put wine and sugar. Heat medium till it boils. Add rest of ingredients, put on high and bring to a boil. Put on low and stir occasionally for 10 minutes or until cranberries start to split. Remove from heat and remove cinnamon stick.

Cranberry Sauce

Nancy McArtor

3 cups of fresh cranberries

1 c sugar

1/4 cup juice & peel of one lemon

3/4 cup juice & peel of orange

1/4 cup chopped crystallized ginger

Combine sugar, peel, ginger and o.j. Simmer 10 minutes. Add cranberries and cook for 15 minutes.

Remove from heat, add lemon juice. Cool, then chill. Makes 2 cups of relish.

This is a recent addition that is not in the family cookbook. The McArtors are long-time family friends. Marion McArtor was Dad’s friend throughout their school and college years. They were both part of a quartet that played at various school and community events. After Marion died, Dad kept in touch with his wife, Jane and daughters Becky, Nancy and Carol. This recipe was sent to me in 2018 by Becky McArtor. - DLL

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