Although I grew up enjoying this “salad”, the adaptations I’ve made are lower in carbohydrates making it more suitable for diabetics and people counting carbs. By the way, my mother was a big fan of jello. Any dish made with jello was called a “salad’ at my childhood home. Orange jello with marshmallows? Salad. Raspberry jello with canned mandarin oranges? Salad. This still makes me laugh.
|Photo by Andrew Yee|
2 cups fresh cranberries
1 cup sugar
1 cup xylitol or stevia (powdered form)
1 package orange jello
1 cup boiling water
1/2 cup diced orange wedges
1/3 cup pecans, chopped
Grind cranberries in food processor. Dump into bowl. Add sugar and xylitol/stevia and stir well with the cranberries.
In a separate medium size bowl, pour boiling water over jello and stir until completely mixed. Add the cranberry mixture while the water is hot. Stir in orange bits, celery and pecans. Refrigerate until set. This is best if made the day before serving.
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