Drema's Cranberry Congealed Salad
By
Drema Bryant
@atthehopchick
1
I got the original recipe from my Mom and updated it a bit as we love lots of nuts! This is a great side dish for any type of meat - especially ham, chicken or turkey. Adds a colorful splash to any dining table!
Rating:
★★★★★ 1 vote
Serves:
10-12
Prep:
20 Min
Ingredients
- 2 pkg
- large cherry jello
- 1 can(s)
- lg crushed pineapple (drained) reserve liquid
- 1 can(s)
- cranberry sauce (whole berry)
- 1
- granny smith apple (chopped coarse unpeeled)
- 1
- red delicious apple (chopped coarse unpeeled)
- 1 1/2 c
- pecans (chopped coarse pieces)
- 1/4 c
- granulated sugar
- 1/4 c
- orange zest
- 2 c
- boiling water
- 1/2 c
- reserve pineapple juice (from above)
How to Make Drema's Cranberry Congealed Salad
- 1This works better in pyrex or glass oblong dish approximately 13 x 9 x 2. I spray a small amount of non-stick unflavord coating and gently wipe out excess with paper towel. Set aside dish.
- 2In large mixing bowl place boiling water and dissolve all jello by stirring thoroughly. Set aside.
- 3In separate bowl mix wholeberry cranberry sauce, crushed pineapple and the 1/2 cup reserve liquid, 1/4 cup granulated sugar, chopped apples, orange zest and pecans. Mix well. Fold and stir gently into the dissolved jello mixture above.
- 4Chill overnite in fridge. The mixture will be very firm. At serving time I cut squares and serve on a nice serving platter decorated with curly lettuce leaves or you can create your own serving ideas.
- 5Optional ingredient that can be added is 1/2 cup chopped celery. Enjoy!
About Drema's Cranberry Congealed Salad
Course/Dish: Gelatin Salads
