Recipe courtesy of La Mae Gundonson

Cranberry Salad and la Mae's No-Fail Pie Crust

  • Level: Easy
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Ingredients

CRANBERRY SALAD: 

1 (6-ounce) package raspberry gelatin (can substitute orange or cherry)

1 (16-ounce) can whole cranberry sauce

1 teaspoon ginger

1/2 cup red grapes

1/2 cup walnuts or pecans (chopped)

1/2 cup chopped celery

1 large apple, diced

1 can Mandarin oranges, drained, juice reserved

SAUCE:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon orange zest

2 tablespoons orange juice

LA MAE'S NO-FAIL PIE CRUST:

2 cups flour

Pinch salt

1 cup shortening that has been refrigerated (guest prefers Crisco butter flavored sticks)

1/4 cup water

Directions

  1. Prepare gelatin with 2 cups boiling water. Dissolve completely. Add cranberry sauce and ginger. In the refrigerator let gelatin reach a soft set (about 1 hour). Fold in grapes, nuts, celery, apples, and liquid from oranges. Spray mold with vegetable spray to prevent sticking. Place drained oranges in bottom of mold. Pour gelatin mixture over oranges and refrigerate until firm. Un-mold after firmly set. Serve with sauce on side. A layer of cream cheese may be added on top of the oranges. Mini marshmallows mixed in are a treat for the kiddies.

LA MAE'S NO-FAIL PIE CRUST:

  1. Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.