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    Home » Top Amish Recipes » Amish Side Dishes

    Plain Kansas Recipe: Brethren Cranberry Jello Salad

    Published: Nov 13, 2014 · Updated: May 2, 2022 by Kevin Williams | 5 Comments

     CRANBERRY JELLO SALAD

    By Kevin Williams

    Cranberry Jello Salad: Cranberries seem to be the "fruitcake" of Thanksgiving.  People either love them or hate them.  I'm not really a fan.  I often dab a spoonful onto my plate at Thanksgiving just because that seems like what you're supposed to do,but they are not my favorite.  So this cranberry jello salad doesn't seem all that appealing.  On the other hand, my wife LOVES cranberries so she'd  probably be all over this dish.  So for the cranberry lovers out there, enjoy this salad recipe from Rosanna, our Plain Kansas columnist.  This is her mother's "signature dish" at Thanksgiving so it must really be good if you like cranberries!

    Plain Kansas Recipe: Cranberry Jello Salad
     
    Print
    Prep time
    30 mins
    Cook time
    3 hours
    Total time
    3 hours 30 mins
     
    Serves: 1 salad
    Ingredients
    • one pound bag of raw cranberries to make 2 cups of cranberries.
    • 2 cups of sugar
    • 2 tablespoons of water
    • 2 cups apples
    • 3 cups boiling water
    • 2-3 ounce boxes of cherry Jell-o
    • 2 cups undrained, crushed pineapple
    Instructions
    1. Shred a one pound bag of raw cranberries to make 2 cups of cranberries.
    2. Cook together cranberries, sugar and water until cranberries are softened.
    3. While cranberries are cooling, shred enough unpeeled apples to make 2 cups.
    4. Then mix together boiling water with jello.
    5. Stir into the jello shredded apples, cooled cranberries, and pineapple.
    6. Pour mixture into a bowl or ungreased Jell-o ring mold.
    7. Chill several hours until set.
    8. To remove the salad from the ring mold, run hot tap water over the mold before inverting onto a serving platter. (Cook time listed below reflects "chill time")
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Linda from KY

      November 15, 2014 at 8:54 pm

      Why would you shred the cranberries? That's an unnecessary step because the cranberries will soften on their own as they cook. I know this because I make whole cranberry sauce during this time of year.

      Reply
      • Kevin

        November 16, 2014 at 8:59 am

        Linda, we'll have to ask Rosanna, she must have some reason. I'll let you know!

        Reply
    2. Barbara Miller

      November 20, 2015 at 3:42 pm

      If you ever make your own cranberry sauce with a bag of whole cranberries, you won't like the canned stuff (jelled or whole) ever again. No flavor!

      I use a 4-cup pyrex measuring cup. Pour in a bag of fresh cranberries (can be straight from the freezer), add one cup water and one cup sugar. cook in microwave on high until soft I use an old potato masher and mash them a little bit when they're done. Pour into a plastic container. It thickens as it cools, and will last in the fridge for an indefinite amount of time! I buy and freeze in the fall months when they are for sale in grocery stores. So easy, and so GOOD!!!

      Reply
      • Linda

        November 16, 2021 at 11:56 am

        Hi, Barbara--

        Some of us like the canned jellied cranberry sauce. I never eat the homemade whole cranberry sauce. My daughter and son-in-law won't eat any cranberry sauce so when they do Thanksgiving, I always bring a can of jellied cranberry sauce and take home the leftovers.

        Reply
        • Kevin Williams

          November 16, 2021 at 3:28 pm

          I Definitely like the jellied kind more than the whole kind!

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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