1 (about 12 oz.) Small bottle of stemless Maraschino Cherries – Drain the juice
1 (6 oz.) Large box of Raspberry Jello
2 Cups of Heated Water
2 Cups of Sugar
1 Can of Crushed Pineapple – (about 15 0z.) Drain the juice
Using a food processor or blender – grind the cranberries, apples, oranges, and cherries
*So, the blender or food processor doesn’t get bogged down – You may want to grind a small amount at a time.
The mixture should be a little course for texture. Don’t grind it too fine
In the meantime, heat the water in a saucepan
Add the jello and sugar to the heated water
In a large bowl, combine the ground mixture, and the liquid
Add the drained crushed pineapple, and stir
Chill in the refrigerator for at least a couple of hours, or even a day in advance
Serve and enjoy!
The older recipes paid no attention to the amount of calories in recipes. This recipe has 2 whopping cups of sugar! The sweetness is a big hit with my kids, and us. I like the balance of tart and sweet. But, if you would like the tartness of the cranberry to show through a little more, just cut back on the sugar. I’d start with 1 cup and add more if it needs it. If, after tasting it, you think you’d like to add more sugar to the salad, just dissolve more sugar in a small amount of hot water, and fold in before refrigerating. 🙂
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