Cranberry Jello Salad
An old school version of a cranberry salad that lends a little extra sweetness to the tartness of cranberries.
Yield: 10 servings
Ingredients:
- 3 oz pkg Raspberry Jello
- 1 cup Boiling Water
- 1/2 cup Sugar
- 1/2 cup Cold Water
- 1 8 oz can Crushed Pineapple
- 1 cup Fresh Cranberries
- 1 small Clementine or Mandarin Orange (or 1/2 a regular size orange)
Instructions:
- Empty the package of jello into a bowl. (This can be made directly in the bowl you wish to serve the jello in).
- Add the cup of boiling water and stir to dissolve the jello.
- Add the 1/2 cup of sugar and stir to dissolve.
- Add the 1/2 cup of cold water and stir. (see note below)
- Add in the can of undrained crushed pineapple. (see note below)
- Place the cranberries in a food processor. Peel the orange and add the orange sections to the food processor too. (If you don't have a small clementine or mandarin orange, just use 1/2 of a regular size orange). Pulse a few times to process the fruit into very small pieces.
- Add the ground cranberries and oranges to the jello mixture and stir.
- Place the jello mixture in the refrigerator to gel. This will take about 8 to 10 hours.
Notes:
Alternatively, you can drain the juice from the can crushed pineapple into a measuring cup. Then fill the measuring cup the rest of the way with cold water to measure 1 cup of cold liquid to add to the jello. I find this usually turns out to be about a 1/2 cup of drained juice to which I add another 1/2 cup of cold water.