Cranberry Jello Salad is a jello salad recipe made with fresh cranberries, cherry jello, pineapple and chopped pecans.
Top it with whipped cream and serve it as a dessert.
Not only is it delicious, it is healthy too, full of antioxidants and other good nutrition.
is a perfect accompaniment to your old fashioned Christmas dinner of
roasted turkey or baked ham. Substitute for regular cranberry sauce and watch the happy faces.
Native Americans introduced our early settlers to this tart berry, which they ate raw or cooked.
Most commercial cranberries are grown in the United States, mainly in Wisconsin and Maine, because of the climate.
They are harvested in the fall, September through November. Because of their short shelf life, the fresh berries are hard to find, until a couple of weeks before Thanksgiving.
It is best to purchase them at the market just prior to using. Refrigerate promptly to slow down deterioration and use ASAP.
They can be frozen for a few months in a deep freezer. When thawed, use immediately.
1 package (20 oz.) fresh cranberries
1 cup sugar
4 cups liquid (water and drained pineapple juice)
1 can (15 oz.) crushed pineapple, drained
1 large package (6oz.) Cherry Jello
1 cup broken pecan pieces
Wash and crush or coarsely grind (about 18-20 seconds in food processor) cranberries. Place in a mixing bowl and stir in sugar until all berries are coated. Cover with lid or plastic wrap. Refrigerate overnight.
The next day, using another mixing bowl pour in 2 cups boiling water and stir in dry Jello for about 3 minutes until all granules are dissolved. Cool.
Add drained pineapple juice with enough cool water to make 2 cups. Stir in cranberries, crushed pineapple, and pecans.
Pour into a 8" x 11" oblong dish. Refrigerate about 4 hours until congealed.
To serve, place in individual serving dishes. May serve on top of a lettuce leaf, if desired.
To use as a dessert instead of a salad, top with whipped cream.
Note: This makes a soft unmolded salad. Keep refrigerated when not being served.
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