Jello salads and molded jello salads were all the rage in the 70’s and they still are for my family in the Pacific Northwest. Most jello salads I don’t particularly care for, but I eat enough to be polite. There is one exception. My Great Aunt Arlene makes this wonderful raw cranberry jello salad every Thanksgiving. It’s bright, cold, and refreshing, which is a nice contrast to the heavy hearty Thanksgiving meal.
Since I’m not with my family for Thanksgiving this year, I emailed Aunt Arlene for the recipe and made it for my family.
It didn’t disappoint.
My son said “this is the best jello I’ve ever had. And he had 3 helpings!
I think what makes this jello salad so delicious is that it has all fresh fruit…none of the canned stuff.
Try it…you’ll really like it!
Ingredients Option 1:
- 1 c. raw cranberries
- zest of 1 orange
- orange segments and juice from 1 orange
- 1/2 c. sugar (or Stevia)
- 1 small box of sugar free raspberry jello
- 1 1/2 c. boiling water
- 1 apple, peeled, cored, and diced
Ingredients Option 2:
- 1 c. raw cranberries
- zest of 1 orange
- 6 oz. can of pineapple juice
- 1/2 c. sugar (or Stevia)
- 1 large box of sugar free raspberry jello
- 1 1/2 c. boiling water
- 1 apple, peeled, cored, and diced
Directions for Option 1:
- Mix sugar, jello, and boiling water in a bowl; cool slightly.
- Combine the cranberries, orange zest, orange segments and orange juice in a food processor and pulse until all is ground into small pieces.
- Combine cranberry mixture, jello mixture, and apple pieces in a bowl. Chill until set.
Directions for Option 2:
- Mix sugar, jello, and boiling water in a bowl; cool slightly.
- Combine the cranberries, orange zest, and pineapple juice in a food processor and pulse until all is ground into small pieces.
- Combine cranberry mixture, jello mixture, and apple pieces in a bowl. Chill until set.
Cranberry Jello Salad:
