![]() ![]() Spray a small amount of non-stick cooking spray on the inside and pour in your cranberry jello salad.See below for instructions on how to use the Bundt pan. However, if you’re like me and don’t have a Jello mold, you can use a Bundt cake pan. If you want to get a little fancier, you can use a Jello mold . If you are making it for a very large group, you can use a casserole dish. You have a couple of options for how to serve your Cranberry Jello Salad. When you’re ready to serve cut it into squares and serve with a dollop of whipped cream on top! Step 7 – Cover and refrigerate – Cover with plastic wrap and refrigerate overnight. Pour mixture into a 2 quart casserole dish (11×7 inches) or gelatin mold. Step 6 – Mix ingredients – Pour the jello mixture into a large bowl with cranberry mixture and mix well. You won’t need cold water for this recipe the cranberry mixture will take it’s place. Add both boxes of gelatin to the boiling water and whisk until completely dissolved. Step 5 – Boil water and mix Jello – Bring water to a boil. This allows the sugar to sweeten the cranberries similar to our recipe for cranberry fluff. Step 4 – Let mixture sit – Let mixture sit in refrigerator for 2-3 hours or overnight. Step 3 – Sugar cranberry mixture – Stir pecans into cranberry mixture, add sugar and mix thoroughly. Step 2 – Chop pecans – Pulse pecans in food processor until finely chopped. Remove mixture and place in a large bowl. Step 1 – Chop cranberries, orange, and apple – In a food processor, pulse cranberries with orange and apple until finely chopped. Raspberry Jello – The tartness of the raspberry gelatin blends well with the sweetness of the other ingredients.Some people like to use strawberry jello instead, but we really like the way the cherry mingles with the raspberry. Cherry Jello – Cherry jello compliments the raspberry for a delicious blend of flavor.You can sub this with walnuts, almonds, or any nuts you wish. Pecans – Chopped to give a good crunch to your dish.You can also substitute with crushed pineapple or fresh pineapple if you wish. You can use clementine, navel, or mandarin oranges, whichever you prefer. Orange – Gives a delicious citrus flavor and texture to the dish.Apple – The crisp apple chunks give not only texture and crunch to your dish but also a sweetness to off-set the tart of the cranberries.Cranberries – Fresh and chopped, this is why we call the dish cranberry salad. Some versions just a whole cranberry sauce but we prefer this fresh version.If you have a smaller mold, you can either make two, or simply put the extra layers of the jello recipe into a small mold. This recipe fills my jello mold to the brim. **My jello mold (listed above is a 6 cup). And now, I’m kind of cracking myself up, I just looked it up online, and yes, they still sell the exact same “ring mold.” Obviously, if it lasts all these years, and the jello pops out easily, it’s worth having!! Oh my good golly, that means, excluding the years we spent traveling on Thanksgiving, I’ve made this salad probably 50 times! I’ve also been making it in the exact same Tupperware Jello mold for all those years. This Cran-Raspberry Jello Salad was given to me by a gal that I worked at the bank with probably 35 years ago. I love remembering the old friends that shared recipes with me. It’s that good! The center layer of sour cream is just enough to offset the sweet jello and the tartness of the cranberries. I’m not much of a Jello salad fan, but this one deserves to be sitting next to the turkey on your holiday table. This Cran-Raspberry Jello Salad has been on my Thanksgiving and Christmas dinner table ever since I first tasted it. ![]()
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