Cranberry Orange Congealed Salad is a mixture between sauce and relish chock full of fresh cranberries, Mandarin oranges and nuts.
Cranberry Orange Congealed Salad
By Sue Lau | Palatable Pastime
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Cranberry Orange Congealed Salad is my recipe of the day. It’s Thanksgiving Week! And I am posting a few last minute recipes for the holiday. If you haven’t dotted your I’s and crossed your T’s yet for your menu, this is perfect.
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Cranberry Orange Congealed Salad
A congealed salad is essentially a Jello or gelatin salad. It is often made with fruit added, such as the common Jello with fruit cocktail.
In decades past, however gelatin mixtures would often contain more. In this particular salad, I have used chopped fresh cranberries with canned Mandarin oranges, walnuts, and just a touch of minced celery for crunch.
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Cranberry Orange Congealed Salad
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Cranberry Orange Congealed Salad
Equipment
- 1-1/2 quart small casserole dish
Ingredients
- 12 ounces fresh cranberries can use thawed frozen cranberries
- 6 ounce box cranberry flavored Jello gelatin
- 1/4 cup chopped toasted walnuts
- 1/4 cup minced celery
- 11 ounce can mandarin oranges in syrup
- 1 cup ice
Instructions
- Chop the cranberries (I used a food processor).
- Drain the mandarin oranges and reserve the syrup.
- Add the syrup to one cup boiling water and stir in the Jello powder.
- Whisk until it is fully dissolved.
- Stir in the cup of ice and continue to stir until that melts.
- Place the chopped cranberries, mandarin orange sections, walnuts and celery in a 1-1/2 quart shallow dish. Mine was a small oblong, like a brownie pan.
- Cover with gelatin and refrigerate until set and firm, several hours or overnight.
- Cut into squares and serve.
Notes
Nutrition
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Cranberry Orange
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