Cranberry Salad
This is really good for Thanksgiving and Christmas. My grandma serves it as a relish for ham or turkey but I like it with whipped cream.
Equipment
- Food Processor
- Knife
- Cutting Board
- Liquid Measuring cups
- 9x13 dish
Ingredients
- 1 bag Fresh Cranberries
- 2 Apples chopped
- 2 Oranges peeled and separated
- 1 cup sugar
- 3 boxes Raspberry Jello mix
- 3 Cups Hot Water
Instructions
- Wash the apples and cranberries in some vinegar water and dry well.
- Cut and core the apples, then dice to make it easier on your food processor
- I had to do the processing in batches because my machine is really small. But if you have a full size one place about half the cranberries, apples and orange segments in the processor and pulse till finely chopped, the apples will start to resemble applesauce. Pour the processed fruit into a bowl and take care of the other half.
- Once all the fruit is made to look like red applesauce with flecks of cranberry skin and in the bowl add the sugar and mix well, set aside.
- For your Jello, mix the powder with the hot water and stir till dissolved, mixing well. Then add to the fruit mixture. If you follow the directions on the box you’ll get a very loose cranberry salad, so just the hot water.
- Pour into a 9x13 dish and refrigerate till the jello is set, about 3 hours or overnight if serving the next day.
- Serve alongside meats like you would canned cranberry sauce or as a dessert with whipped cream.