Cranberry Jello Salad. The recipe is from my mother-in-law and it's my favorite gelatin salad to make for Thanksgiving and Christmas. This year I wanted to change it up a little and decided to try it with some orange juice and a bit of orange zest. I wish I had added a can of mandarin oranges instead of the zest because that would have added more color and better "orange" flavor. The zest pretty much got lost in the cranberry sauce. Next time I am definitely adding the oranges. But even without them, I now like this salad better with the orange juice.
CRANBERRY ORANGE SALAD
adapted from Cranberry Jello Salad
2 boxes (3 oz each) cranberry Jello (raspberry or black cherry will also work)
1 (14 oz) can whole cranberry sauce
1 (20 oz) can crushed pineapple, well drained
2 (15 oz each) cans mandarin oranges, drained
1 1/2 cups orange juice
1 1/2 cups boiling water
In a large bowl, dissolve Jello in boiling water. Add cranberry sauce and stir until well mixed and no lumps (other than cranberries) remain. Add pineapple, oranges, and orange juice and stir until combined. Pour into 2 qt. serving dish and refrigerate at least 4 hours or until set.
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