Cranberry Jello Salad


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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