Cranberry Jello Salad

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Cranberry Jello Salad is one our favorite side dish or dessert. Mom makes it for Thanksgiving, Christmas, and any time we have guests! Although usually she puts the salad in a glass serving dish to set up, this time she put it in a Bundt mold. It turned out beautifully!

Mom got this recipe out off a little cookbook she purchased long ago. We thought we’d share it with you, and we hope you enjoy it!

 

Spiced Cranberry-Orange Jell-O Salad

 

1 bag (12 oz.) cranberries (1 16-oz. can whole-berry cranberry sauce may be used; omit sugar and reduce water to ½ cup)

½ cup sugar

2 packages (4 serving size) Jell-O, orange or lemon flavor

1 ½ cups boiling water

½ cup cold water

1 Tablespoon lemon juice

¼ teaspoon cinnamon

⅛ teaspoon cloves

1 orange, diced (or a can of pineapple tidbits)

½ cup chopped walnuts

 

Using blender or food processor, chop cranberries until very fine, but not mashed. Mix with sugar; set aside. Dissolve gelatin in boiling water. Add cold water, lemon juice, and spices. Chill until slightly thickened. Fold in cranberry mixture, orange sections, and walnuts. Spoon into a 5-cup serving bowl or mold. Chill until firm, about 4 hours.

If releasing from a mold: Gently take a knife around the edges. Turn upside down onto the serving platter. Set hot wet cloths on top of it to loosen the jello, and after a few minutes it should fall out!

Note, if using a Bundt cake pan: Double the recipe! Also, grease the bundt pan and let it sit so that you can wipe out any excess oil.

 

Happy Holidays!

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