Aunt Brennie's Holiday Cranberry Salad

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READY IN: 2hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces red Jell-O (strawberry, raspberry, cranberry)
  • 1
    small orange, un peeled (preferably organic)
  • 2
    cups apples, approx. 2 medium (diced)
  • 1
    cup walnuts, chopped (pecans also ok)
  • 1
    cup crushed pineapple in juice (refrigerated)
  • 1 12
    cups water, cold
  • 4
    cups raw cranberries (about 1 bag if you find a fresh one)
  • 12
    cup sugar (I only add 1/3 a cup)
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DIRECTIONS

  • Dissolve Jello in boiling water.
  • Add pineapple and the cold water.
  • Chill until thickened (optional, but recommended).
  • Cut orange into wedges and remove seeds. The orange peel adds a nice tang, but if you want to cut back on the tang, then you can peel some of the orange, but the peel makes it good.
  • Put orange and cranberries through food processor and pulse as you would cole slaw -- don't puree. May take several batches. I do about a cup of cranberries and a wedge of orange per batch in my VitaMix blender. Pour results into a large bowl.
  • Mix in diced apples and sugar and chopped nuts.
  • Fold in thickened jello.
  • Pour into a mold or just a bowl and chill for a few hours. (I've never used a mold and tried to turn it out myself, I just pour directly into a nice looking serving bowl.
  • This is best if you make it the day before.
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