L.A. SCHOOLS JELLIED RAW CRANBERRY SALAD
From the Los Angeles City Unified School District.
The recipe card, dated December 1953, suggests serving this with sour cream icing on special occasions.
2 oranges
1 (12 ounce) package cranberries
3 packages (3 ounces each) strawberry gelatin
1 1/4 cups sugar
4 cups hot water
Cold water (as needed)
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts, optional
Squeeze juice from oranges and reserve. Grind orange rinds and cranberries together. Set aside.
Dissolve gelatin and sugar in 4 cups hot water. Add cold water to orange juice to make 2 cups. Add to gelatin mixture. Chill.
When gelatin is thick and syrupy, add cranberry-orange mixture, pineapple and walnuts. Pour into a 13x9-inch baking dish and chill until set, about 2 hours.
Makes 16 servings
Source: Los Angeles Times newspaper, August 25, 1999
From the Los Angeles City Unified School District.
The recipe card, dated December 1953, suggests serving this with sour cream icing on special occasions.
2 oranges
1 (12 ounce) package cranberries
3 packages (3 ounces each) strawberry gelatin
1 1/4 cups sugar
4 cups hot water
Cold water (as needed)
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts, optional
Squeeze juice from oranges and reserve. Grind orange rinds and cranberries together. Set aside.
Dissolve gelatin and sugar in 4 cups hot water. Add cold water to orange juice to make 2 cups. Add to gelatin mixture. Chill.
When gelatin is thick and syrupy, add cranberry-orange mixture, pineapple and walnuts. Pour into a 13x9-inch baking dish and chill until set, about 2 hours.
Makes 16 servings
Source: Los Angeles Times newspaper, August 25, 1999
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