INGREDIENTS:
1/2 cup Sugar
Two 3-oz. packages Cherry Jello
1-1/2 cups boiling water
8.5 oz. can Crushed Pineapple
(drained, reserve juice)
1 Orange, quartered and seeded
(leave peel on!)
2 stalks Celery, cut in small pieces
2 cups Cranberries
1/2 cup chopped Walnuts
1/2 cup Sugar
Two 3-oz. packages Cherry Jello
1-1/2 cups boiling water
8.5 oz. can Crushed Pineapple
(drained, reserve juice)
1 Orange, quartered and seeded
(leave peel on!)
2 stalks Celery, cut in small pieces
2 cups Cranberries
1/2 cup chopped Walnuts
DIRECTIONS:
1. Combine sugar and Jello in a bowl, add boiling water and stir until dissolved. Add enough water to reserved pineapple juice to make 1 cup and add to Jello mixture.
2. Chill 45 minutes or until partly set (the consistency of egg whites).
3. Using a food processor fitted with metal blade, pulse cranberries and orange until thoroughly chopped.
4. Add the cranberry/orange mixture, chopped celery and walnuts to the partly set gelatin mixture and chill 4 hours or until firm (overnight is best). If preferred, pour the partly set mixture into a ring mold.
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Cranberry-Orange Salad
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