This Cranberry Jello Salad combines simmered cranberries, crisp apples, pears and buttery sweet pecans in a festive cherry jello mold. This gorgeous mold is perfect for your Thanksgiving holiday meals.
Provided by Beth Pierce
Categories Fruit Sides
Time 45m
Number Of Ingredients 6
Steps:
- 1. In large saucepan combine water and cranberries. Bring to a simmer and cook for 10 minutes; stirring occasionally. The cranberries will burst.
- 2. Remove from the heat and add jello; stir until dissolved. Stir in ice cubes. Chill for 30-45 minutes to slightly thicken but not set. Stir several times so it cools but does not begin to set on the sides.
- 3. Stir in pecans, apples and pears. Pour in mold or bundt pan. Refrigerate for 6 hours or overnight.
- 4. Dip mold in hot water for 10-20 seconds. Carefully invert onto final serving platter. If mold does not release dip in hot water for another 10 seconds.
- 5. Garnish with cranberries and fresh bay leaves. Do NOT use holly leaves.
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