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Cranberry Salad

This is the mold I made for Thanksgiving (along with the Classic Orange) and it’s a take on the cranberry salad my grandmother usually made. I decided to leave out the celery and nuts she usually added and just do a fruit mold. Even though this isn’t the traditional recipe, it was a big hit! I think I’ll tweak it a bit next time so I’ve included the modified recipe below.

Cranberry Salad

Ingredients:

1-3 oz. package of Raspberry Jell-O (or 6 tablespoons (half) of a 6 oz. package )

1 packet of Knox unflavored gelatin

1 cup of canned crushed pineapple

1 cup of whole jellied cranberry sauce

1 orange (peeled and cut fine)

2 cups of boiling water

Mix the Jell-O and Knox together in a bowl and slowly stir in all the boiling water. Let cool in the fridge until it thickens slightly. Stir together the pineapple (must be canned! fresh pineapple is too acidic and the jello won’t set), whole jellied cranberry sauce, and chopped up orange. Slowly stir the fruit into the thickened jello and pour into your mold. Let set overnight and unmold when you’re ready to serve.

You could easily use a different flavor of Jell-O or add/subtract some of the fruit. Maybe Cranberry Jell-O instead? Use more orange instead of the pineapple? This recipe is easy to adjust so get creative!

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2 Comments leave one →
  1. Nice styling. 🙂

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