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.