CRANBERRY SALAD WITH MAYONNAISE CREAM

This recipe goes together quickly but it does require chilling time so remember that when making.

This is a recipe that was served many years ago at a sorority meeting in my hometown when I was a kid.  It was so popular the recipe was printed in the newspaper so the lady who made it (Mrs. West) could share it with everyone.

1 cup raw cranberries, ground
1 cup sugar
1 pkg lemon gelatin
1 cup hot water
1 cup crushed pineapple, drain and save syrup
1 cup pineapple syrup
1/2 cup English walnut pieces
1 cup chopped celery

Combine ground cranberries and sugar.  Dissolve gelatin in hot water; add the syrup.  Chill until partially set.  Add the cranberry mixture, pineapple, walnuts, and celery.  Pour into an oiled 9-inch square pan or dish.  Chill until firm.  Cut in squares.  Serve on crisp lettuce leaves or curly endive.  Pass the mayonnaise cream - recipe below.

Mayonnaise Cream
With rotary or electric beater, whip 1 cup marshmallow creme,1 tablespoon of lemon juice, and 1 tablespoon orange juice until blended.  Stir in 1/4 cup mayonnaise.  Chill before serving.

file photo of fresh cranberries