Thanksgiving is Jell-O mold-making’s peak season. Even families who have largely given up on Jell-O the rest of the year will welcome Aunt Judy’s mold on Thanksgiving.
Come from an Aunt Judy-less family, and want to pioneer a new Thanksgiving dinner tradition? Try this classic Jell-O Cranberry Waldorf Salad. Even those who make it as a goof might be surprised at just how beautiful, delicious and, most importantly, light this is – in short, still perfect for America’s heaviest meal. This recipe is from the Thanksgiving Sampler section of my Jell-O: A Biography.
- 1 1/2 cups boiling water
- 1 (6-ounce) package cranberry Jell-O gelatin
- 1 (16-ounce) can whole cranberry sauce
- 1 cup cold water
- 1/2 teaspoon ground cinnamon
- 1 medium apple, chopped and peeled (Granny Smith is best)
- 1 medium orange, peeled and cut into half-sections
- 1/2 cup diced celery
- 3/4 cup chopped walnuts or pecans
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water and cinnamon. Refrigerate about 1 1/2 hours or until thickened (when a spoon drawn through leaves a definite impression).
Stir in apple, orange, celery and nuts. Spoon into 5-cup mold. Refrigerate 4 hours or until firm. Unmold. Decorate center of mold and/or plate with orange peel or slices, fresh mint leaves and/or whole cranberries.
Yield: 10 servings