Prep 15 mins
Cook 0 mins
This was my great-grandmother's recipe. We've never had a Thanksgiving or a Christmas dinner without this.
- 2 quarts ground cranberries
- 2 cups sugar
- 1⁄2 orange, rind of, ground
- 2 peeled oranges
- 3⁄4 cup walnuts, semi coarsely chopped
- 2 (3 1/2 ounce) boxes orange Jell-O
- Grind cranberries, oranges, rind and fold in the sugar.
- Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved.
- Add to the cranberry mixture, add nuts.
- Refrigerate overnight.
Decided not to "cheat" and get it at the deli. I'm so glad we tried this! Very refreshing with a good balance of flavors. We tried chopping the orange in my mini food processor. That didn't work so well. It was much better when I did it by hand with a knife. Next time, I'll zest a whole orange into the mixture instead of using the rind. The pith (white part of the rind) added a hint of bitterness that you could taste at times. And it serves WAY more than 8! Easily 12-16 unless you take huge portions. We thought it might be good with some chopped apple in it too.
I cut this recipe in half to serve 2 & that worked out well enough! Using a large orange & the zest from half of it, I diced the fruits quite small! I enjoyed this kind of salad & might just keep it as a winter holiday item for anyone who might not go for the usual cranberry sauce! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]