Monday, November 12, 2012

Fresh Cranberry-Pecan Jello Salad

This recipe is so yummy. I always passed up the Cranberry sauce at our Thanksgiving celebrations. Now, I can't wait for an excuse to make this yummy rendition of an old tradition.

1 package fresh cranberries
1-1/2 cups sugar
1 large package raspberry Jello
1 cup boiling water
1 can crushed pineapple (drained)
¾ cup diced celery
2 apples (grated)
½ cup pecans

Preparation time: 15 minutes. Servings: 12.

Grind or chop cranberries in blender or food processor. Work sugar into cranberries until completely dissolved. Dissolve Jello in boiling water and add to cranberries. Add pineapple, celery, apples and nuts. Chill for a few hours before serving.

*This yummy recipe was shared by Jennifer Gregory Van Ryswyk at our Thanksgiving celebration November 1999 in Stockton, California. It was her mother’s recipe. It was an instant hit and I’ve been making it every year since.

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