Cranberry-Walnut Salad
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 (3 ounce) packages cherry Jell-O
- 3⁄4 cup sugar
- 2 cups hot water
- 1 -2 teaspoon lemon juice
- 1 (15 ounce) can crushed pineapple
- 1 1⁄2 cups ground cranberries
- 1 small unpeeled orange, ground
- 1 cup chopped celery
- 1⁄2 cup chopped walnuts
directions
- Place 1/2 cup of the water into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining water and the sugar into a small saucepan, place over high heat and bring just to a boil.
- Remove from the heat and add to the juice and gelatin mixture, stirring to combine.
- Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes.
- Fold in remaining ingredients.
- Pour into mold.
- Chill until firm.
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Reviews
-
Are you in my family??? :) This has been in my husband's family FOREVER!! If I don't make this at Thanksgiving, they might disown me!!! Thanks for posting - my copy is old - and cranberry stained - plus doesn't use accurate mearuements b/c it was written prior to the size cans of pineapple we now have. This is so much better than cranberry sauce - tart and refreshing - perfect with turkey!!! I think I drain the pineapple and then use the liquid for part of the liquid component - I use my food processor for the cranberries, celery and orange. It is tedious the way my in-laws do it - this is easier!!!
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I just made this salad twice in two days! I got the recipe from my cousin, who's been using it for over 30 years. Her recipe used 1/2 cup sugar, omitted orange, and added a little pineapple juice after mixing hot water and jello. We all loved the recipe and will include it for all holidays. It has a thick relish-like texture and sets up beautifully. I made it in a jello mold. If you're in a hurry, set the bowl on top of a bowl of ice water and it will set much faster. After it's set up pretty well, I put it in my mold. Thank you so much for sharing your family recipe. Roxygirl in Colo.
RECIPE SUBMITTED BY
Mike McCarthy
United States