Laural Porter's Cranberry Jello Salad

Laural Porter's Cranberry Jello Salad

Laural Porter's Cranberry Jello Salad

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by Laural Porter

kgw.com

Posted on November 16, 2012 at 3:55 PM

Updated Monday, Nov 19 at 11:55 AM

Here’s one of my family favorites. We’ve been making it for more than 20 years for all of our festive occasions. Our kids have grown up with this as the centerpiece of the table—right next to the turkey of course.

It’s a beautiful dish that looks like it took hours to make, but it’s really very simple and you can make it a day ahead of time. It’s also an elegant dish to bring if you’re visiting friends or family for Thanksgiving.

Our kids will eat the leftovers often for breakfast the next morning. It has become such a tradition in our home that a Thanksgiving without our cranberry Jello salad would be like Christmas without a tree (or so our kids think)!

Laural’s Family’s Favorite Thanksgiving Cranberry Jello Salad

  • 1 (3 oz.) pkg. black cherry Jello (you can use two if you like)
  • 3/4 c. boiling water
  • 2 (16 oz.) cans whole cranberry sauce
  • 1 orange, chopped (or use canned orange sections, which I do to save time)
  • 1 large peeled/diced apple
  • 1 c. chopped pecans
  • Lettuce leaves
  • Sour cream or salad dressing

Combine gelatin and boiling water. Stir until gelatin dissolves. Add cranberry sauce and stir until blended. Chill until slightly gelled. Fold in orange, apple, and pecans.

Pour into large Jello mold or bundt pan, which I spray with nonstick spray first (this is the key to a beautiful presentation!). Refrigerate until firm.

Unmold on lettuce leaves and you can top with sour cream or salad dressing. But, we really like it without any dressing at all.

Enjoy and Happy Thanksgiving!

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