I have eaten this salad every year for Thanksgiving for as long as I can remember.  It’s great the day after with leftover turkey or on a turkey sandwich.

Ingredients:

2 cans  (16 oz.) whole berry cranberry sauce or one bag fresh cranberries 
                            cooked according to package directions
1 apple, chopped
1-2 celery ribs, chopped
1 orange, zested and juiced
2/3 cup  chopped walnuts or pecans  (optional)
Place (canned or cooked) cranberries, apple, celery, orange juice and zest into bowl.
Refrigerate at least 2 hours.

STIR in nuts before serving.

Helpful Hints

My mom used to add jello to bring the entire recipe together but is just as good without it.  My oldest daughter is allergic to food coloring so I tend to omit it.

2 pkg.  (3 oz. each) JELL-O Raspberry Flavor Gelatin

Add enough cold water to reserved orange juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce mixture. REFRIGERATE 4 hours or until firm.