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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Holiday Cranberry Salad
Contributed by: Annelle Williams
  • 2 3 oz. packages of cranberry or black cherry jello
  • 2 cups boiling water
  • 2 15 oz. cans whole berry cranberry sauce
  • 11â�„2 cups chopped pecans
  • 1 cup chopped celery
  • 1 large apple, cored and chopped
Bring 2 cups of water to boil in medium sauce pan. Remove from heat and add jello, stirring until all gelatin is dissolved. Add the cranberry sauce and stir until combined.
Pour mixture into a medium bowl and refrigerate until gelatin begins to thicken.
Remove from refrigerator and fold in pecans, celery and apple. When thoroughly mixed, pour into serving dish, cover with plastic wrap, and return to refrigerator for at least 3 hours or overnight.
(This is a great dish to make the day before.)
(This recipe was contributed as part of a "Cook of the Week" feature.)

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