Description
Cranberry Apple Salad is a jewel-tone lovely that includes tart cranberries, crisp fall apples, celery, orange zest and pecans.
Ingredients
- 1 (12-ounce) bag fresh cranberries, ground in food processor
- 2 large (3 small) Gala or Honey Crisp apples; peeled, cored & small diced
- 3 stalks celery, thinly sliced
- 1 cup chopped pecans or walnuts
- 2 (3 oz) boxes raspberry jello
- 1 lg. orange, juice and zest
- water to bring juice level to 2 cups
- 1 cup sugar
Instructions
- Use a food processor or blender to grind the cranberries. You will want them to be about the size of really coarse sanding sugar. That small size helps spreads the tartness throughout the salad more evenly. I grind these dry in my food processor. If you are going to use a blender, put them in the blender pitcher, cover with water and pulse to grind them. Then drain.
- Peel and small dice the apples. Cut the celery into thin slices.
- You can buy the pecans already chopped or chop pecan halves into pieces.
- Zest the orange and set it aside. Juice the zested orange and add just enough water to bring the juice to 2 cups.
- In a medium (at least 2.5 quarts) bowl, mix the cranberries, apples, celery, pecans and orange zest. Stir to distribute everything evenly.
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Heat the juice, sugar and water to boiling. Then add the raspberry gelatin to the hot liquid and stir until the sugar and gelatin are dissolved.
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Pour the gelatin mixture over the cranberry apple mixture and stir to coat all the ingredients.
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Refrigerate until set. Once it is set, I usually stir the salad to redistribute anything that has floated to the top of the gelatin. There won’t be much, because the gelatin is fairly equal to the amount of other ingredients, but gelatin should be broken up and stirred throughout all the fruit. Cover the salad with a lid or plastic wrap until ready to serve it. You can make it up to two days ahead.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad, Side Dish
- Method: Cold Prep
- Cuisine: American