My dear friend, Beth, shared this recipe with me. So if you’re looking for a colorful cranberry jello option, look no further. Beth has a lot of great recipes on her own food blog, so be sure to check her place out: Scraphappy Mama!
From Beth:
Molded Cranberry Salad
Serves 10-12
Soak 1 Tbsp of unflavored gelatin in 1/4 cup water
Wash: 1 qt fresh cranberries (4 cups)
2 small oranges
Cut oranges into quarters, removing seeds. Put oranges and cranberris through a meat grinder, using a medium knife. Reserve the juices.
Dissolve over heat: 3/4 to 1 cup sugar in 1/4 cup water.
Add 1 pkg (3 1/4 oz box) lemon jello (NOTE: I like to use raspberry or cranberry jello when I can find it) and the soaked gelatin over heat. Stir until gelatin is dissolved. Add the ground fruit.
Place the salad in a wet mold or in a wet ring mold. Chill until firm. Unmold on lettuce. Serve with mayonnaise (Optional – I’ve never done this).
I have a very clear memory of eating cranberry jello as a child at Thanksgiving. It’s been years since I’ve had it, but this recipe sure brought back memories!
Barb
