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Cranberry Christmas Salad

Submitted by Carolyn Atkinson, Cumberland

3­oz. pkg. (90 mL) raspberry Jello
1 cup (250 mL) water
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) pineapple juice
1 cup (250 mL) finely chopped cranberries
1 cup (250 mL) chopped pineapple, drained

Dissolve jello in hot water and add juices. Chill until slightly thickened. Add cranberries and pineapple. Turn into a mould and chill until set. Makes 6-8 servings.

Note: Cranberries can be frozen before chopping in a blender, food processor or grinding in a food mill. This makes much less mess.

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