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Categories: Christmas, Fruits, Holidays, My Baking & Cooking, Thanksgiving, Valentine's Day

Cranberry Salad



Cranberry Salad with Jell-O

This particular recipe is from an ex’s grandmother. She always made it for holiday get-togethers.  This was my first attempt, and it was every bit as wonderful as I remembered it.

When I found my scribbles several months ago (my recipes were locked away in storage for a couple of years), it immediately hit my mental “must make during holidays” list. The irony is Chip and I barely did any grocery shopping (and baking too!) the weeks leading up to Christmas since we were heading out of town.  After returning from our trip, our fave grocery store was completely out of raw cranberries. I was kickin’ myself for not buying a couple bags when I spotted ’em earlier in the month!  Luckily, Whole Foods had lotsa bags left.

There’s half a bag inside my freezer right now and have up until the end of this year to use it apparently.  I didn’t realize cranberries last that long, but I’m sure I’ll put ’em to good use in the next few weeks. The lesson I’ve learned is to stockpile them when they’re in season otherwise I could very well miss out on making this sweet and tangy salad.



All the yummy ingredients right here



I food processed the cranberries for a few seconds



All set to go in the fridge



Nearly 4 hours later
Wasn’t quite ready yet; patience may be a virtue, but it has never been one of my strong suits :p



Some desserts are obviously worth the wait

Recipe
Cranberry Salad
INGREDIENTS:

  • 1 pound fresh (raw) cranberries
  • 1 ripe orange, peeled, seeded, and cut up – we used a Navel Orange
  • 1 cup pecans, chopped
  • 2 teaspoons lemon juice
  • 2 (8 ounce) cans crushed pineapple, drained
  • 1 (6 ounce) or 2 (3 ounce) packages Jell-O Cherry flavored gelatin
  • 1 cup sugar
  • 2 cups boiling water
  • 1 cup cold water

PREPARATION:

  • Wash cranberries and coarsely chop in food processor
  • Peel orange and remove as much white membrane as possible before chopping up into small pieces
  • Chop pecans – I used a knife, but next time I may toss in with the cranberries in food processor
  • Juice lemon
  • Drain crushed pineapple
  • Boil 2 cups water

DIRECTIONS:

  1. In large bowl, combine Jell-O with sugar. Add 2 cups boiling water. Stir until gelatin is dissolved.
  2. Add remaining ingredients (add the 1 cup cold water last).
  3. Pour into a mold or glass Pyrex (ours is ~3 quarts). Let chill in the refrigerator until set.

Don’t go too far! Blondie Brownie and chocooooolate are comin’ up.

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Cranberry yummies:
Two years ago (2010):
Three years ago (2009):
« « Voodoo Doughnut: Came, saw, conquered :P | For Blonde Brownie Day… » »

Discussion

One comment for “Cranberry Salad”

  1. I did basically the same except used 1 c of boiling water and the pineapple juice to the jello. Also, while the jello was boiling, added a can of jellied cranberry sauce until dissolved. It’s how my MIL made it and I can’t find her exact recipe. She recently passed. I hope it tastes like hers 🙂

    1 Posted by Danielle Hudson | November 26, 2015, 10:33 am

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