Cranberry Orange & Mandarin Berry Jello Salads

I like all different kinds of cranberry recipes for the holidays.  Often though with main dishes, your side dishes and appetizers things can get hectic in the kitchen.  Especially if you do everything yourself. You know because your husband promised to help but now he’s glued to the football game on television. 😉  So, I have something tasty and simple for you.

I had to be on a liquid diet a while back and I made a lot of jello.  Thankfully, I like jello.  I’m actually kind of addicted to it.  When I could eat normal again, I found myself still hooked on the jiggly stuff but, adding different things to it.  I made these two recipes around Halloween and both went over well, so I thought they would be a perfect holiday addition that you don’t really have to think or worry about.  You mix ingredients, put it in the refrigerator and forget it.  That’s the kind of dishes I like.  They’re kid and adult friendly too.  If you want you can use the sugar free jello.  I just grabbed jello, I don’t really care what kind I buy!

Since there are two jello salads, let’s get started.

Cranberry Orange Jello Salad

1 (6 oz.) box of orange jello
1/2 c. pecan or walnut pieces
1/2 c. cranberries
1/2 c. mandarin oranges

Drain mandarin oranges in a colander.

In a medium saucepan, add 1 cup of water and 1 1/2 cups whole cranberries (berries will break down to about 1/2 cup packed down cranberries for each recipe).  Bring to a boil, lower heat to medium high when cranberries start to burst.  Let cranberries burst for 3-4 minutes and remove from heat.  If some cranberries are still whole that is fine.  Strain in a separate colander.  Smash berries down with the back of a spoon to remove excess water.In a large bowl mix the jello with 1 cup boiling water.  Stir until dissolved.  Add 1 cup cold water.  Put covered jello in refrigerator for about 1/2 hour to 45 minutes (depends what temperature your refrigerator is on and how full it is).

Mix pecan (or walnut) pieces, 1/2 c. cranberries and 1/2 c. mandarin oranges in a small bowl.After jello is partially set, add the fruit and nuts.  Cover and refrigerate until fully set. Serve topped with whipped cream if desired.

Mandarin Berry Jello Salad

1 (6 oz.) box raspberry jello
1/2 c. cranberries (see above)
1/2 c. maraschino cherries
1/2 c. mandarin oranges

Drain mandarin oranges in a colander.

Cut maraschino cherries in half and place on paper towels to soak up excess cherry juice.In a large bowl mix the jello with 1 cup boiling water.  Stir until dissolved.  Add 1 cup cold water.  Put covered jello in refrigerator for about 1/2 hour to 45 minutes (depends what temperature your refrigerator is on and how full it is).

Mix your three fruits in a small bowl.  After jello is partially set, add the fruit.  Cover and refrigerate until fully set. Serve topped with whipped cream if desired.  Enjoy!

I’ll be posting a quick and easy appetizer tomorrow and then it’s off for the rest of the week to enjoy the holidays.

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About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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8 Responses to Cranberry Orange & Mandarin Berry Jello Salads

  1. Jorie says:

    Looks delicious, Suzie!

  2. Love cranberry and orange together, this is a beautiful jello salad. I have a pot of cranberry orange sauce on the stove right now.

  3. I need this salad in my life… No greens 😉
    Yum!

    Cheers
    Choc Chip Uru

  4. Veronica says:

    YUM. I don’t usually eat jello but I do like it. These salads are really close to the cranberry salads people make at Thanksgiving anyway, so they’re perfect. I want both of them right now. I need to eat breakfast!

  5. biz319 says:

    Growing up I couldn’t stand my Dad’s cranberry salad – it had orange zest in it – now I love it! And I was watching Ten Dollar Dinners while working out at lunch today – she made a salsa using leftover cranberry sauce with 1/2 a can of Mexican stewed tomatoes, cilantro and garlic – it looked like a sweet/tart version of salsa – I am going to try it. 😀

  6. Jello salad…it’s a die hard midwestern thing I think! lol These look delicious! Happy thanksgiving Suzie! I made your pineapple ham cheeseball today for my Thanksgiving appetizer line up! Can’t wait to enjoy it! I might have added a few drops of hot sauce to it! YUM!

  7. Twice now, you’ve put me in such a festive mood! I love the pops of color you’re using! I’m glad you weren’t adverse to eating so much jello on your new liquid diet…you are brave, I think I would’ve gone a bit mad but this is making me really excited about jello, which rarely happens but you look at it and it just makes you happy! =)

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