Скачать или смотреть Vintage Cranberry Jello Salad | Easy Make-Ahead Holiday Side Dish

This week on Jack Mormon Kitchen, I’m making Cranberry Jello Salad, a bright and festive side dish that adds a pop of color to any Thanksgiving or Christmas table.

The recipe comes from A Century of Mormon Cookery, but it’s one I also remember my mom serving in individual portions on a bed of lettuce at Thanksgiving. The combination of raspberry Jello, cranberries, crushed pineapple, pecans, and a little sugar makes it sweet, tangy, and full of texture.
It’s simple to make, easy to prepare ahead, and a wonderful balance to the rich foods of the holiday season.

📗 Recipe Source: A Century of Mormon Cookery
🍽️ Perfect for: Thanksgiving, Christmas, or any festive meal

Cranberry Jello Salad
Ingredients
1 Small Can Crushed Pineapple
1 Medium Orange, whole
1 C Pecans or Walnuts
1 Package Fresh Cranberries
1 C Sugar
2 Small or 1 Large Package Raspberry Jello
3 C Hot Water
Leafy Lettuce for presentation if desired

Directions
• Drain the Crushed Pineapple thoroughly
• Grind up the Orange either in a food processor or blender or by hand if you're feeling ambitious
• Add the Cranberries to the the food processor or blender and pulse to chop roughly, or, if you're feeling patient, by hand
• Transfer the Orange and Cranberries to a bowl and add the Pecans and Sugar. Mix well
• In a large bowl mix Raspberry Jello and Hot Water
• Add Crushed Pineapple to the Jello
• Stir Orange/Cranberry mixture into the large bowl of Jello and Pineapple
• Spoon mixture into the mold of your choice - this can be as simple as a mixing bowl or as fancy as a Jello mold. Consider individual molds if you are having a special meal
• Cover and let the Jello set overnight in the refrigerator
• Dip the mold in warm water to loosen the edges
• Uncover the mold and, if using, place lettuce leaves over the open top. Place serving plate over the lettuce and flip to unmold. Fingers crossed for a lovely release. Enjoy!

#JackMormonKitchen #VintageRecipes #HolidayCooking