118. This Thanksgiving was delicious!!! I pulled out one of my dear friend's recipes for Cranberry Jello Salad. Each time we visit, Char makes this yummy side salad, that we all just love.
Since cranberries are plentiful at the end of the year, this recipe would compliment any meal where you are serving turkey or chicken. And, it is beautiful. Try molding it in a decorative bowl, or slice an orange in half, scoop out the fruit sections and pulp, then pour the salad into each orange half and refrigerate. I find this recipe sets up beautifully if it is made a day in advance. You could also mold the salad in separate serving bowls.
The recipe calls for walnuts, but if you want to eliminate them or to substitute them for chopped oranges or mandarine oranges...it works beautifully...and changes the flavor subtly. We love nuts and followed the original recipe. If you want the jello to be "slice-able", use only 1 cup of cold water. This salad is soft and very tasty.
"Char's Cranberry Jello Salad"
2 cups fresh cranberries
1 cup sugar
1 cup water
2 pkg. small flavored jello, strawberry, raspberry, cherry
2 cups cold water
1 can crushed pineapple, drained (discard liquid)
¾ cup walnuts, chopped fine
Place cranberries, sugar and 1 cup water in a 4 quart saucepan. Heat and stir on medium till boiling. Berries will begin to pop and become soft.
Remove from heat and smash down berries with a mashers. Add 2 boxes of jello and stir for 5 minutes making sure the gelatin has dissolved. Add 2 cups cold water, pineapple and the walnuts, (or oranges, orange zest or mandarine orange slices.)
Pour into a decorative bowl (you lightly oiled if unmolding), small serving bowls or container. Cover with saran wrap and place in a refrigerator, preferably overnight.
To serve, if unmolding from a decorative bowl, place the bottom of bowl in hot water to loosen the jello from the sides. Turn out onto a plate and garnish. To garnish, toss cranberries in white sugar and place on and around the salad. It gives them a frosted look.
Serves 6 - 8