Cranberry salad is my favorite part of the Thanksgiving meal. I love to make it even when it’s not Thanksgiving. I got this recipe from a friend of mine, she made it a few years ago and ever since then I’ve been hooked.
Cranberry Jello Salad:
One large pkg Raspberry Jello (I added the hot water like requested then 1/4 less of the cold water)
Cranberry Jello Salad:
One large pkg Raspberry Jello (I added the hot water like requested then 1/4 less of the cold water)
About ¾ pkg fresh cranberries, chopped up in a food processor
1/3 to ½ C. sugar, to taste, to sweeten the chopped cranberries, let sit aside while you prep everything else.
Fresh orange zest to taste (and maybe a little chopped orange, not too much)
Chopped apple
Chopped celery
Chopped walnuts
Perhaps ½ C. or more canned crushed pineapple, very well-drained
Mix everything together and chill, best overnight to really set well. Just use your own judgment about proportions of the fruits and nuts. (The jello should be quite packed) This recipe will fill a 9×13 pan. Cut it into squares to serve atop leaf lettuce, or make individual molds.
I think when I make it again next week I will leave out the walnuts and celery because my kids didn’t like them. But I am excited to have it with some turkey!
I think when I make it again next week I will leave out the walnuts and celery because my kids didn’t like them. But I am excited to have it with some turkey!
