Happy Thanksgiving! Michael and I enjoyed a delicious dinner with his family — and this cranberry Jello salad was on our menu. It’s one of my personal holiday favorites, because it’s a family recipe that I grew up eating for every Thanksgiving and Christmas dinner. We hope you give it a try!
Cranberry Jello salad
By Jane and Michael’s Gourmet Extravaganza
- 12 oz. of fresh cranberries
- 1 cup sugar
- 1 can (20 oz.) of crushed pineapple
- 3 packages of orange or pineapple jello (3 ounces each)
- 2 cups boiling water
- 2 cups cold water
- 2/3 cup chopped apple
- 2/3 cup chopped celery
Rinse and drain the cranberries, discarding any bad berries. Use a food processor to grind the cranberries into small pieces. Combine the ground cranberries, sugar, and crushed pineapple (including juice) in a medium bowl. Cover and let stand for 2-3 hours.
Dissolve 3 packages of Jello in 2 cups boiling water. Add 2 cups cold water. In a large glass bowl, combine the Jello, cranberry mixture, apples, and celery. If desired, transfer to a jello mold or decorative serving bowl. Chill until set, overnight is best. The cranberries and apples tend to float to the top while it’s setting, so you may want to stir the mixture after a few hours (but before it’s fully set). Enjoy!
Pairs well with:
Roasted turkey and gravy