December seems to be the month of get-togethers. Whether it is a large crowd or a small gathering, I always seem to be busy making food for friends and family. This particular dish is one of my favorites to make (and eat) for Christmas gatherings. It is quick and easy and you can make it ahead of time! It comes from a cookbook that my mom made for me several years ago; it is filled with recipes that have been passed down in my family.
Banana Cranberry Salad
This recipe comes from my great-grandmother and has been our alternative to plain ‘ole cranberry sauce for many years.
2 cups of boiling water
4 medium bananas – sliced
2 cans of whole cranberry sauce
1 cup chopped pecans
Dissolve gelatin in boiling water. Add cranberry sauce; stir until blended. Pour into 9 x 13 pan. Add bananas and pecans. You can stir these into the gelatin mix before you pour it into the pan. I like to line the bananas in the pan to make sure they are distributed evenly, then sprinkle with pecans; it looks prettier! Chill until set. I let it chill overnight.
The result is a favorite dish with kids and adults. The raspberry gelatin works well with the tartness of cranberry sauce. You can change it up however you like. I have used regular cranberry sauce, different types of nuts, made half without bananas, etc. It is a recipe your guests will love and you will love the simplicity of preparing it.
If you can’t have (or don’t like) pecans, try this allergy-friendly alternative…
1 pound fresh cranberries
2 cups sugar
2 packages raspberry, cranberry, or cherry gelatin (6 oz. each)
3 cups boiling water
1 cup minced/finely chopped celery
Grind cranberries and orange(pulp and all, slice and remove seeds from orange). Add 2 cups of sugar, simmer for 10 minutes, then let cool. Dissolve gelatin in boiling water. Let the gelatin cool, not set. Add the cranberry mixture to gelatin. Add celery to mixture. Pour into 9 x 13 pan or mold. Refrigerate until set.
~ by Heidi