Our church recently held its annual chicken and biscuit dinner. I was involved in fixing one of the salads. Shirley Unke offered a recipe for a cranberry jello salad, which turned out to be pretty much the cranberry relish recipe I use added to jello. The difference was that Shirley added chopped celery and nuts while I added a can of crushed pineapple. We combined our recipes and now it’s “our” salad recipe. Shirley thought the pineapple added flavor and said from now on she will add it.
We had compliments and requests for the recipe and I know it will be on my holiday menu so I am sharing it with you today!
Cranberry Jello Salad:
1 pkg fresh cranberries, ground
1 cup sugar
1 medium orange
1 medium apple
1 medium can pineapple, undrained
chopped nuts (optional)
1 large pkg cherry Jello
2 cups boiling water
1 1/2 cups cold water (can use ice cubes if you want to hurry the gel process)
Grind the cranberries, orange and apple (I use the food processor, peel the orange first), add the sugar, set aside. Dissolve jello in the boiling water, stir until dissolved, add cold water, then stir in the remainder of the ingredients. Pour into a bowl or 9x13 pan and let chill until set. Makes 12-14 servings. The relish part freezes well so you could freeze that, thaw and add to the jello anytime you want to make the salad. Have a great week!