Cranberry Apple Salad

I did some research on cranberries and why they're so darn popular during the holidays.

Did you know that the cranberry is one fruit that is native to the United States and was grown by Native Americans, who introduced them to the Pilgrims? Not only were they used as a food source (and a right healthy one at that!) but also pressed and used for dying fabrics, crushed and used as a healing balm, and also used as "money" for bartering! Amazing!

There's just something about the cranberry during the holidays.  Given a great combination of ingredients, cranberries can enhance a turkey dressing, a bread, a jello, or a drink (Crantini? Delicious!)

This cranberry jello dish is a delicious combination of sweet and tart all at once. If you use Granny Smith apples, the tartness of the apple blends with the sour of the cranberry in a delicious way.  You will absolutely love this one for your holiday table!

Cranberry Apple Mold

1-½  cup boiling water

1 pkg (8 serving size) OR

    2 pkgs (4 serving size) cranberry jello or ANY RED FLAVOR

1 can (16 oz) whole berry cranberry sauce

1 cup cold water

½ tsp ground cinnamon

1 medium apple (preferable Granny Smith), chopped

Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.  Stir in cranberry sauce, cold water, and cinnamon.  Refrigerate about 1 to 1-1/2 hours or until thickened.  Stir in apple and spoon into 5-cup mold. Refrigerate 4 hours or until firm.  Unmold and garnish as desired.