Cranberry Salad

A Thanksgiving meal is not complete without cranberries.  Here is a new twist on a cranberry salad.

1 (6 oz) pkg. cherry Jello
2 cups boiling water
2 large golden delicious apples (you can use any apple you have)
1 cup chopped pecans
1 can cranberry sauce 
1/2 jar of Marciano cherries cut in half 
Topping
1 (8 oz) pkg. whipped cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract
8 oz. whipped topping
1/2 cup chopped pecans
Chop your apples finely or grate.  You can peel them if you like.  The recipe calls for a golden delicious for color, but if you want to use a red apple that would be just as pretty.  The original recipe called for peeling the apple so it would not matter.  I’m leaving the skin on.
Cut your cherries in half.
Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13 x 9 inch dish and chill until firm.
Blend whipped cream cheese with powdered sugar until smooth.  Add vanilla to whipped topping and fold with wooden spoon. Gradually add whipped topping mixture to cream cheese mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.
Variation 
  • Add some of the cherry juice to the whipped topping for red color. 
  •  Replace the cherries with pineapple.
  • You can use walnuts or your favorite nut 
  • You can use fresh cranberries.  I just put them in a food processor, chop finely, and add sugar to taste.  I let them set over night for the cranberries to absorb the sugar before making the recipe.   
Don’t forget the cranberries.  You can’t have turkey without them.
Have a great day.  Be happy and may God bless you and yours.  

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