cranberry salad

Carol's Cranberry Pineapple Jello Salad

 

 

Carol's Cranberry Pineapple Jello Salad
Chef: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
 
This festive cranberry salad dish brightens up the table. The gelatin can be served over green leaves or put in a crystal bowl to add lovely color to your meal.
Ingredients
  • 1 6oz package Raspberry Jello
  • 1 16 oz can whole cranberries OR cooked fresh cranberries (see below for cooking cranberries)
  • 1⅓ cups boiling water
  • ⅓ cup orange juice
  • 1 8-oz. can crushed pineapple, drained
  • ⅔ cup diced celery
  • ⅔ cup chopped pecans
Instructions
  1. If using fresh cranberries, go ahead and cook the cranberries. Normal cranberry sauce recipe is one 16 oz bag fresh cranberries, 1 cup water, 1 cup sugar – then cook until berries split and are soft. Cool.
  2. While cooling cranberry sauce, dissolve Jello in 1⅓ cup boiling water and stir for two minutes. Then add ⅓ cup orange juice.
  3. Chill, until thick, but not set. Add drained crushed pineapple, whole berry cranberry sauce, ⅔ cup diced celery, and ⅔ cup chopped pecans.
  4. Chill until firm. This festive dish brightens up the table. The gelatin can be served over green leaves or put in a crystal bowl to add a lovely color to meal.
Notes
Can put it in the freezer to cool more quickly.

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