I found some old photocopies of the cards from my mother's recipe file. This is my WLS take on one of her favorite holiday recipes. This Cranberry salad is lightly tart and a refreshing palate cleanser between the heavy courses of holiday dinners.
Cranberry Relish Salad
1 pound fresh or frozen cranberries
1 cup Splenda Granular
1/2 cup pecans
1/2 cup chopped celery
juice of 1 orange
zest of 1/2 orange
1 pkg sugar-free Lemon flavored gelatin mix
3/4 cup boiling water
In your food processor combine cranberries, sweetener, nuts, and celery.
Process until finely chopped - do not puree.
Dissolve gelatin in boiling water. Allow to cool.
Combine with other ingredients and pour into mold.
Refrigerate until serving.
Cook's Notes: You may need to adjust the sweetener amount to your own taste and the inherent sweetness of the cranberries, which varies from crop to crop.
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