Christmas is past, but, oh, how memories linger! My hope is that every blessing you enjoyed be magnified in the new year! Shared family time, often with a baby or several, means a new generation of your family growing and changing right in front of your eyes, and is there anything finer than Christmas excitement reflected in their eyes? The days after Christmas are sweet as well with all busyness finished and stopping to catch our breath before the new year begins. The holiday tables set with favorite dishes linger in my memory especially then. Our celebration this year was made sweeter with this cranberry salad. This old recipe of mama’s is a beautiful addition to any holiday table; it looks so festive plated with a Christmas turkey or ham. The sweetened tartness of the cranberry sauce is a perfect complement to the “snow” topping. This tastes even better the second day, or for a sweet late-night snack, after the flavors have mellowed. It is such a special dish, do try it!

Cranberries in the Snow

Ingredients

1 lb. pkg. fresh cranberries
3/4 cup water
1 cup crushed pineapple, drained
1 cup pecans, chopped
1-(8 oz.) block cream cheese, softened
1 large box cherry flavored gelatin
2 cups sugar
1 cup celery, sliced thin
1-(7 oz.) jar marshmallow crème
1/2 pt. carton whipping cream

Directions Cook cranberries in water until tender and they begin to pop. Mix dry gelatin and sugar in large bowl and add cooked cranberries. Stir and allow to cool. Add pineapple, celery and nuts. Pour into a 9×13 glass pan and refrigerate until set.

Topping: Whip the cream and mix well in large bowl with cream cheese and marshmallow crème. Use a rubber spatula or a flat wooden spoon for this as it takes effort to get the marshmallow crème blended with the whipped cream. Keep blending until you reach a good spreading consistency. Spread on top of gelatin mixture and refrigerate, covered, overnight.