Cranberry Jello Salad

I hope everyone enjoyed their Thanksgiving Feasts. We were invited to spend the day with friends and the hostess covered the gammet of traditional Turkey Day treats from the 20 pound organic free range turkey to loaded mashed potatoes and gravy, candied sweet potatoes, relish tray, green bean casserole, steamed broccoli, fresh rolls and a lovely selection of appetizers including a made from scratch homemade cheese ball. Delicious! I will have to get the recipe from her and see if she minds me posting it on the blog.

My contribution to the meal was embarassingly simple but a favorite nonetheless - my mother's Cranberry Jello Salad. It is the ultimate potluck dish as it does not have to be kept warm, can be made ahead of time, and preserves and travels well.

Cranberry Jello Salad
From my mother's Recipe Box

6 ounce package Raspberry Jello
2 Cups Hot Water
1 Cup Cold Water
1 small can mandarin oranges drained
1 small can crushed pineapple drained
1 can whole berry cranberry sauce
1 cup chopped walnuts

Dissolve Jello in 2 cups hot water. Once dissolved, add Cold water and stir. Add remaining four ingredients and stir thoroughly. It's easier if you stir the cranberry sauce before adding it so that it doesn't clump together. Cover with saran wrap and refrigerate until set.