Jellied Raw Cranberry Salad
Author: Kitchens
  • 2 oranges
  • 1 package cranberries (12-ounce)
  • 3 packages strawberry gelatin (3 ounces each)
  • 1 1/4 Cups sugar
  • 4 Cups hot water
  • cold water
  • 1 can crushed pineapple (8 ounces); drained
  • 1/2 Cup chopped walnuts; (optional)
  1. Squeeze juice from oranges and reserve. Grind orange rinds and cranberries together. Dissolve gelatin and sugar in hot water. Add cold water to orange juice to make 2 cups. Add to gelatin mixture. Chill.
  2. When gelatin is thick and syrupy, add cranberry-orange mixture, pineapple and walnuts. Pour into 13- by 9-inch baking pan and chill until set, about 2 hours.
NOTES: Recipe from the Los Angeles Unified School District. The recipe card, dated December 1953, suggests serving this with sour cream icing on special occasions.

This recipe yields 16 servings.

Each serving: 103 calories; 6 mg sodium; 0 cholesterol; 0 fat; 23 grams carbohydrates; 4 grams protein; 0.39 gram fiber.
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