Wednesday, November 16, 2005

Cranberry Salad

2 pkgs. fresh or frozen cranberries, well washed and drained
6-8 oranges (depending on size) scrubbed well
2 large cans crushed pineapple (well drained) save juice
3 pkgs. raspberry jello
1 1/2 cups sugar
1 1/2 cups chopped nuts
Using food chopper- quarter oranges and grind in chopper (skin and all) add cranberries to choper and grind on top of oranges saving all juices. Mix juice with pineapple juice and place in saucepan- put aside. Stir cranberry and orange mixture, mixing as evenly as possible and blend in pineapples. (let stand) Bring juice to slow boil and add jello. Stir until dissolved. Add sugar to juices and let cool for a few minutes. Mix all ingredients, ground ornages, cranberries, jello juices and nuts. Pour into large container and cover with saran wrap. Place in refrigerator and let set overnight. This recipe is large so cut in half if yu plan to serve only a few people. Do not dilute jello, use juices left over from grinding oranges, cranberries and pineapples.

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