Cranberries Jello Salad

Cranberries Jello Salad, a cherished favorite in American households, stands out as a classic holiday side dish, particularly popular during Thanksgiving. This flavorful salad not only delights the taste buds but also showcases the versatility and health benefits of fresh cranberries. The recipe emphasizes the seasonal availability of fresh cranberries, urging enthusiasts to purchase and freeze them for later use, as the prime season typically falls around late October or November.

Beyond their delicious taste, cranberries are hailed for their vitamin-rich composition and reputed medicinal properties. Ancient American Indians utilized cranberries to treat stomach pain, and in contemporary medicine, medical scientists recommend cranberry juice for preventing and curing urinary infections. The Cranberries Jello Salad captures the essence of this vibrant fruit by incorporating a package of fresh cranberries, an orange (peeled and unpeeled), an apple, and celery into a delightful medley of flavors.

To prepare this holiday favorite, the cranberries, orange, apple, and celery are finely chopped in a food processor, creating a colorful and textured mixture. In a large pot, water is brought to a boil before adding raspberry-flavored gelatin and sugar, creating a sweet and tangy base for the salad. The chopped fruits, celery, and optional chopped walnuts are then added to the pot, thoroughly mixed to ensure a well-balanced combination.

The Cranberries Jello Salad is poured into a gelatin mold or container, covered, and refrigerated overnight to allow the flavors to meld. Served cold, this refreshing and festive salad is a delightful addition to holiday gatherings, offering a balance of sweetness and tartness. Its vibrant colors and diverse textures make it a visually appealing and delicious side dish that captures the spirit of American holiday celebrations.

Ingredients

Directions to make Cranberries Jello Salad

1. Chopped cranberries, orange, apple and celery in a food processor, when done, set it a side.
2. Cook 2 cups water in a large pot till water bubbling, add raspberries jello and sugar to boiling water, stirs till sugar dissolved then turn off the stove.
3. Add chopped fruits, celery, walnut and remaining cup of water to the pot, stirs well.
4. Pour cranberries mixture in to gelatin mold or container, covered with lid or plastic wrap and refrigerated it over night.

Serve cold.

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