Souder Family Cranberry Jello Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Its not Thanksgiving for me unless I have cranberry jello salad. This recipe comes from my mother's side of the family and has been a tradition at Souder Thanksgiving meals for as long as I have been alive. Super easy and delicious! Cooling and chilling take several hours, so prepare at least a day before you plan on serving. I always double the recipe; if you do this, split between at least two containers before chilling or it will take forever to set. (Its still good if it doesn't set!) Ingredients:
1 lb fresh cranberries |
1 3/4 cups sugar |
3 1/2 cups water |
2 (3 ounce) packages of raspberry gelatin powder |
1 cup finely chopped celery |
1 cup finely chopped walnuts |
20 ounces crushed pineapple (with juice) |
Directions:
1. Cook cranberries and sugar in 1 1/2 cups of water until cranberries have popped (split open).
2. Pour raspberry gelatin mix into cooked cranberries and stir until dissolved.
3. Add 2 cups cold water and let cool for 2 hours.
4. If desired, transfer to a serving bowl or storage container.
5. Mix in celery, walnuts and undrained crushed pineapple.
6. Chill in refrigerator until firm, approximately 3 - 4 hours, overnight is ideal.
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