Cranberry Orange Nut Salad (Grandma's)
- Reviews 1
Ready In: 24 hrs
Serves: 6-10
Ingredients
- 2 cups cranberries (1 12 oz package)
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 orange (peel, pulp, juice, but no white from peel)
- 1 1⁄2 cups sugar
- 1 cup chopped celery
- 1 cup chopped pecans (walnuts work well too)
- 1⁄4-1⁄2 cup white wine, Zinfandel (or a nice fruity German Wine) (optional)
Directions
- Wash, then grind the cranberries.
- Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
- Chop the celery.
- Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
- Refrigerate covered, overnight if possible (it is really not as good if you don't).
- The next day:
- Chop the nuts.
- Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
- Add cranberry mixture from previous day & nuts.
- If you are using wine, add the rest of it now.
- Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
- Refrigerate covered (minimum of 2 hours or so) or until set.
- I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
- And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.
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