23 November, 1979

Fay's Cranberry-Orange Jell-O Salad

Fay's Cranberry-Orange Jell-O Salad ingredients
Makes 6 servings
1  (3-oz) pkg strawberry Jell-O
1 cup boiling water
1/2 cup cold water
1 small orange
2 cups fresh cranberries
3 Tbsp sugar
1 cup pecan pieces

Dissolve Jell-O in boiling water; add cold water. Chill until thick.

Cut orange in wedges and remove seeds. Put orange and cranberries through food processor (chop).

Mix fruit with sugar and fold into Jell-O. Chill until firm.


Lottie's Cranberry Jell-O Salad ingredients
Servings not stated
1 (8-oz) can crushed pineapple drained and juice reserved
2 Tbsp lemon juice
1/2 cup water
1 (3-oz) pkg raspberry gelatin
1 (16-oz) can whole berry cranberry sauce
1/2 cup chopped celery

Mix and partially congeal salad
In a saucepan, combine the pineapple and lemon juices, and water; bring to boil and remove from heat.

Add gelatin, stirring until dissolved. Then, stir in cranberry sauce and pour into decorative mold or bowl and refrigerate just until set, about forty-five to sixty (45 to 60) minutes. 

Finish and serve
Stir in pineapple and celery and chill until firm. If using, release from decorative mold onto serving dish. 

Page Last Updated 19 April 2015

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