I think one of the reasons I don’t really care for the typical jellied cranberry sauce out of a can is because I never had it growing up. Then when I actually did get to try it at not-my-mother’s-Thanksgiving-table, I wasn’t a fan. Our alternative was this sweet cranberry salad that begins with cherry Jell-o. Finely chopped nuts and celery give it some texture and the celery makes this a salad entree’, right? And kids think it’s a dessert! Who doesn’t love Jell-o?
- 1 large box cherry Jell-o (6 oz.)
- 4 cups water
- 1 large box cream cheese (8 oz), softened
- 2 cans whole cranberries
- ½ cup finely chopped celery
- ½ cup finely chopped walnuts
- In a medium bowl, dissolve gelatin in 2 cups boiling water. Add 2 cups ice water.
- In a separate mixing bowl, pour half of the gelatin mixture (about 2 cups) and add the softened cream cheese. Very slowly, blend the cream cheese into the gelatin until smooth. Pour into a 9 x 13 inch casserole dish and chill until semi-firm, about 30-45 minutes.
- Put the remaining gelatin in the refrigerator to chill until semi-firm, as well.
- After 30-45 minutes, take out both of the gelatin mixtures from the refrigerator and add the celery and nuts to the plain gelatin. Stir to incorporate.
- Pour this mixture over the cream cheese gelatin mixture and return to the refrigerator until completely set.
Et cetera: I reversed the order of the layers on the recipe that what the picture shows. I prefer the cream cheese layer on the bottom, but you can do it either way.