Cranberry jello salad is a must for our family on Thanksgiving because we love eating it with turkey. Most Slavic people may find it strange eating something sweet with savory meat. Some of my relatives don’t even eat any kind of teriyaki or sweet and sour chicken because the thought of sweet meat is just too weird for them. I totally understand them. It’s something they aren’t used to. My mother on the other hand always loved trying new things in the kitchen, and this cranberry jello happens to be one of them. Fortunately, everyone in my family loved it. Because of her, it’s now considered a “necessity” at the Thanksgiving table. However, if you prefer not to eat it with your turkey, pour it into little individual cups and enjoy it just as a dessert. It’s a very refreshing dessert with the delightful texture of crushed pineapple and walnuts.
Ingredients:
2 (6 oz) packages raspberry jello
2 cups hot water
2 cups cold water
1 cup walnuts, chopped
2 (14 oz) cans whole berry cranberry sauce
2 can (20 oz) crushed pineapple
How to make cranberry jello salad
1. In a large measuring cup dissolve the raspberry Jell-O powder with 2 cups of hot water. Then add 2 cups of cold water.
3. In a large bowl, combine the whole berry cranberry sauce, crushed pineapple, and chopped walnuts. Then pour in the jello and stir until well mixed in.
4. Pour the jello into either a large pan with raised edges or individual cups. Refrigerate overnight until it sets.
- 2 6 oz packages raspberry jello
- 2 cups hot water
- 2 cups cold water
- 2 14 oz cans whole berry cranberry sauce
- 2 can 20 oz crushed pineapple
- 1 cup walnuts chopped
- In a large measuring cup dissolve the raspberry Jell-O powder with 2 cups of hot water. Then add 2 cups of cold water
- In a large bowl, combine the whole berry cranberry sauce, crushed pineapple, and chopped walnuts. Then pour in the jello and stir until well mixed in.
- Pour the jello into either a large pan with raised edges or individual cups. Refrigerate overnight until it sets.
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