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If you enjoy cranberry sauce with a kick then this is the recipe for you. The orange and the rind give this cranberry salad lots of zippy zing. I love all the flavors in this cranberry sauce as they mesh together well. It’s like eating a bowl of Thanksgiving and Christmas magic. Now, doesn’t that just sound lovely! I swear, I could eat this stuff every single day of the year. And get this, it’s loaded with antioxidants and vitamins. Yay! Talk about a double whammy of flavor and health benefits. Citrus cranberry sauce is my new best friend 🙂
I actually started making a cranberry salad just like this about 10 years ago and my mother loved it so much she got the recipe from me!
1 small package of cherry Jello (3oz box)
1 c hot water
1 c Domino sugar
1 Tbsp lemon juice
1 c drained Dole crushed pineapple (8oz can) (juice reserved)
1 c Dole pineapple juice (use the reserved juice and add water to make 1 cup)
1 c ground Ocean Spray cranberries
1 orange (ground)
1/2 c Fisher pecans, chopped
Boil the cup of water. Dissolve the jello in the hot water in an 8in square pan mix well. Add the sugar, lemon juice and pineapple juice. Stir to dissolve well.
Note: You can substitute the 8×8 dish and use a 9×13 dish, it seems to gel up a bit better that way.
Add the remaining ingredients and mix. Chill overnight.
Grandma’s Notes:Chop up the pecans first before getting blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded and partially peeled. The chopped peel gives it that special zing!