Recipe Cranberry Jell-O® Salad

[kaneohegirlinaz]

This recipe makes for either a nice side dish or as a dessert on it's own.
My Mother made this for as long as I could remember, but as she aged, she stopped.
Mom always just called it Cranberry Jell-O® Mold ...
I finally got the (general idea of it) recipe from her a few years back and even found Cranberry flavored Jell-O® online.


Cranberry Jell-O® Salad
Yields 8-10 servings


Ingredients:

6 oz. pkg. Cranberry flavored Jell-O® (Raspberry or Cherry flavor can be used as a sub)
1 ½ C. Water, boiling
14 oz. can Wholeberry Cranberry Sauce
8 oz. can Crushed Pineapple, well drained
8 oz. can Mandarin Orange segments, well drained
2 - 2 ¼ oz. Slivered Almonds


Method:

In a medium sized bowl, dissolve the Jell-O® in the boiling water
Let the Jell-O® stand to cool off a bit
Combine all of the remaining ingredients
Pour mixture into a Mold or *round bottom bowl
Cover and refrigerate at least 4 hours, overnight is better
* If using a bowl, be sure to place plastic wrap directly on to the top of the Jell-O® and wrap tightly

**Cook's Notes: This Salad will keep in the refrigerator 5-7 days.

I have a Tupperware® Jell-O® mold that makes this salad look lovely.

 

[medtran49]

My mother used to make something similar - cherry jello, a homemade relish made from sugar, navel oranges and cranberries, crushed pineapple, finely chopped celery and walnuts. She made it in a ring mold too. It was NOT a favorite of mine, but I was in the minority. My aunt called me for the recipe the first Thanksgiving after mother passed since she always brought that and everybody wanted it. I had to dig deep in the memory because I hadn't had it on my table since mother moved back to Kentucky over 15 years ago at that time.

 

[kaneohegirlinaz]

Yum medtran49 that sounds good, excluding the celery not a big fan of celery ... but interesting that you say "relish", how so?

 

[medtran49]

She took oranges, cut into sections, peel, pith, seeds, all of it, plus a bag of cranberries and sugar, and blitzed it in a blender. She would make several batches and freeze some of them so she could make the jello salad year round. I don't remember the proportions, but I could probably find in my old computer files if anyone is interested.

It always had a horribly bitter taste to me, but apparently not others. It wasn't until years later that I realized the pith was the bitter taste. Plus, i wasn't fond of the celery and walnuts either.

When I gave the recipe to my aunt, i suggested she peel the zest, discard the pith, and get rid of the seeds, and cut down the sugar a bit to get rid of the bitter.

Oh, i always got to drink the drained pineapple juice. That was the best part of that salad to me.

 

[TastyReuben]

Yes, please!