Cranberries Jello Salad
My family favorite cranberries jello salad is one of American classic holiday foods. This side dish recipe is very popular on Thanksgiving menu.
If you love fresh cranberries as much as my family does, you should buy and freeze it now for later use because the only time you can get fresh cranberries is when it in season, which around late October or November.
Cranberries not only taste good, has good sources of vitamins but is also well known to have many cure powers in medicine. Ancients American Indian used cranberries to treated stomach pain. In modern medicine, medical scientists recommend drinking cranberries juice for prevent and cure urinary infections.
Ingredients
| 1 package (8 oz or 230 gram) of fresh cranberries, rinsed under cold water, drained | ||
| 1 orange, peeled only 1/2 other 1/2 unpeeled and cut to small chunks | ||
| 1 apple, unpeeled, removed cord, seeds, and cut to small chunks | ||
| 1/2 stalk of celery, chopped | ||
| 3 cups of water | ||
| 1 cup of sugar | ||
| 2 small packages of raspberries jello | ||
| 1/2 cup of chopped walnut (option) |
Directions to make Cranberries Jello Salad
- Chopped cranberries, orange, apple and celery in a food processor, when done, set it a side.
- 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.
- Add chopped fruits, celery, walnut and remaining cup of water to the pot, stirs well.
- Pour cranberries mixture in to gelatin mold or container, covered with lid or plastic wrap and refrigerated it over night.
Serve cold.
Please enjoy
Related Recipe: Swiss Steak
Nutrition Facts
Serving Size: 3
Calories Per Serving: 495
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