Helen brought this salad to a Christmas potluck a few years back. Delicious. We all wanted the recipe. I had not had Jello Salad since childhood. It wasn’t my favorite growing up. Then again, I had never had a jello salad with fresh cranberries, chopped celery and walnuts adding crunch. This recipe is a keeper in our family. It’s great around holidays. Good with pork roast or poultry.
CRANBERRY CRUNCH JELL-O SALAD
1 cup fresh cranberries, ground (measure before grinding)
2 3-ounce packages cherry Jell-O
2 cups boiling water
1 cup cold pineapple juice (juice from canned pineapple plus water to make a cup)
½ cup sugar
2 tablespoons lemon juice, fresh or bottled
1 9-ounce can pineapple tidbits
¾ cup celery
½ fresh orange, chopped
½ teaspoon orange peel, grated
½ cup walnuts, chopped
1. Grind fresh cranberries.
2. Dissolved Jell-O in boiling water; add pineapple juice.
3. Add sugar and lemon juice; stir until sugar is dissolved.
4. Cool Jell-O and add pineapple, celery, cranberries, orange orange peel and walnuts.
5. Pour into a serving bowl and chill to set.
Double recipe for 9 x 13 pan.