Cranberry Salad

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• Cranberry Salad

• 1 orange
• Wash the exterior of the orange well. Leaving the skin on the orange, slice it into 8 pieces.
• In a food processor, coarsely grind the orange slices (skins and all), about 10 to 15 seconds.
• 2 cups cranberries, frozen or fresh
• Add cranberries to food processor and process with oranges until finely ground, about 30 seconds.
• Transfer to a medium sized bowl.
• 1 ½ cups sugar
• Add sugar and stir well to combine. Cover with foil and let stand for 1 hour.
• 1 cup finely chopped celery
• ½ cup crushed pecans
• Add celery and pecans to bowl and stir well.
• 1 box non-instant Jello, lemon (recommended) or orange flavored
• 1 ¼ cups hot water
• In a separate bowl, dissolve Jello in hot water. Immediately pour into cranberry mixture and stir quickly to combine.
• Cover and chill in fridge until Jello sets, about 2 to 3 hours.

• 1 orange
• 2 cups cranberries, frozen or fresh
• 1 ½ cups sugar
• 1 cup finely chopped celery
• ½ cup crushed pecans
• 1 box non-instant Jello, lemon (recommended) or orange flavored
• 1 ¼ cups hot water

1. Wash the exterior of the orange well. Leaving the skin on the orange, slice it into 8 pieces.
2. In a food processor, coarsely grind the orange slices (skins and all), about 10 to 15 seconds.
3. Add cranberries to food processor and process with oranges until finely ground, about 30 seconds.
4. Transfer to a medium sized bowl.
5. Add sugar and stir well to combine. Cover with foil and let stand for 1 hour.
6. Add celery and pecans to bowl and stir well.
7. In a separate bowl, dissolve Jello in hot water. Immediately pour into cranberry mixture and stir quickly to combine.
8. Cover and chill in fridge until Jello sets, about 2 to 3 hours.