Pam's Cranberry and Orange Gelatin Salad

Pam Ellingson

By
@wmnofoz

I can't remember where I found this recipe, but I have been making it for years to go with the Thanksgiving turkey. I really like jellied cranberry sauce, so this recipe hits the spot.
I used a Google image until I can get my own photo taken.


Featured Pinch Tips Video

Comments:

Serves:

10 to 12

Prep:

3 Hr 20 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

PREP TIME INCLUDES CHILLING AND ALL OTHER PREP. COOK TIME IS FOR HEATING WATER AND DISSOLVING JELLO

2 pkg
cranberry gelatin (3 ounces each)

I HAVE BEEN HAVING A HARD TIME FINDING CRANBERRY FLAVORED GELATIN, SO SUBSTITUTE RASPBERRY IF YOU AREN'T ABLE TO GET CRANBERRY.

1 1/2 c
boiling water
1 can(s)
crushed pineapple, (8 ounces), undrained
1 medium
orange, peeled, sectioned and each section cut into 3 pieces
1/2 c
chopped celery
3/4 c
orange juice
1 Tbsp
lemon juice
1/2 c
coarsely chopped walnuts or toasted pecans
1 can(s)
jellied cranberry sauce (14 ounces)
lettuce leaves
mayonnaise

Directions Step-By-Step

1
In a bowl, completely dissolve gelatin in boiling water stirring 2-3 minutes. Add pineapple, celery, orange juice and lemon juice. Mix well. Chill until partially set. Chop nuts, section and cut the orange and cube jellied cranberry sauce into 3/4 inch cubes while waiting for it to thicken.
2
Remove thickened gelatin mixture from fridge and stir in nuts and orange segment pieces. Stir cranberry sauce carefully into chilled mixture. (Try to keep the jellied sauce cubes intact if possible) Pour into an 11-in. x 9-in. casserole dish
3
Chill until firm 2-3 hr or overnight. Cut into squares; serve each on a lettuce leaf and top with a dollop of mayonnaise.

About this Recipe

Main Ingredient: Fruit
Regional Style: American