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Mom’s Cranberry Salad

Yields1 Serving

I always make a ton of cranberry sauce for the holidays because it's so easy, takes minutes to make and it keeps well. There’s just no reason to buy canned. BUT, when I’m a lazy gal, opening a can works for this salad.

The raw (enzyme rich) ingredients in this salad make it delightfully refreshing and even better the next day for breakfast.

Grain Free Cranberry Salad

 1 cup cherry juice
  cup of your favorite sweetener
 1 thin-skinned orange with peel
 2 cups fresh cranberries
 1 ½ cups whole cranberry sauce
 sour cream
 24 tbsp port wine (optional)
 ½ cup diced celery
 ½ cup chopped walnuts
  tsp cinnamon
  tsp stevia or pure monk fruit sweeten
1

Line a bundt cake pan, jello mold or large bowl with plastic wrap (or coat with mild tasting oil or cooking spray).

2

In a small saucepan, stir together the sweetener and gelatin.

3

Slowly stir in the cherry juice. Warm and stir over low heat until dissolved. Set aside to cool.

4

Chop and de-seed the orange, put it into your blender, leaving the skin on.

5

Add half the cranberries to the blender.

6

When the juice/gelatin mixture is cooled a bit, add to the blender and blend until the orange is in small pieces.

7

Add the rest of the cranberries and pulse to chop, set aside.

8

In a large bowl, stir together the rest of the ingredients.

9

Stir in the contents of the blender until well combined.

10

Pour into the prepared bowl or mold and refrigerate until set, about 3 hours.

11

Unmold and serve with sauce: Stir together 1/3 cup sour cream, zest and juice of one orange.