Holiday Cranberry Salad from Adele Ashworth

My family has made this recipe for as long as I can remember. I’ve made it for friends who rave… It’s really, really good, and a great item to bring to pot luck parties! One caution — it does contain nuts, and I don’t think it would be very good without them. And I use raspberry jello instead of strawberry because I like the flavor better, but that’s just me. Anyway, it’s easier to make than it sounds, and it’s even better after a day of refrigeration. Try it, especially if you need something different to take to Aunt Martha’s this holiday season!
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HOLIDAY CRANBERRY SALAD

(approx. 20 generous servings – can make 1/2 size with 0.3 oz. Jello pkg. and half all ingredients)

1 box sugar free JELL-O (0.6 oz) – red, may be strawberry or raspberry
1 bag fresh cranberries
1 20 oz. can crushed pineapple (in its own juice)
2 medium oranges (peeled)
2 medium red apples (may be peeled or not)
1 cup chopped nuts (pecans or walnuts)

Directions
1. Grind/chop the cranberries, oranges, and apples in a food processor and set aside
2. Pour 1-1/2 cups boiling water into a medium to large bowl, gradually add and dissolve the JELL-O in the water
3. Add the whole can (including juice) pineapple, nuts, cranberries, apples, and oranges to the mixture, stir well,
4. Add 1 to 1-1/2 cup cold water (depending on desired consistency) and stir again
5. Put in refrigerator and stir once or twice until begins to set (about an hour); salad will be completely set and ready to serve in approximately 6 hours.

This recipe is easy to prepare a day ahead. Cover with wrap until needed.

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