Cranberry Jello Salad

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:

1. Mix sugar, jello, and boiling water in a bowl; cool slightly.
2. Combine the cranberries, orange zest, orange segments and orange juice in a food processor and pulse until all is ground into small pieces.
3. Combine cranberry mixture, jello mixture, and apple pieces in a bowl. Chill until set.

Directions for Option 2:

1. Mix sugar, jello, and boiling water in a bowl; cool slightly.
2. Combine the cranberries, orange zest, and pineapple juice in a food processor and pulse until all is ground into small pieces.
3. Combine cranberry mixture, jello mixture, and apple pieces in a bowl. Chill until set.