Cooked Fresh Cranberry Jello Salad
Provided by: Megan Bolton, Activities Director
1 (10 oz) package fresh cranberries, washed
1 (10 oz) package frozen cranberries, washed
4 c water
1⁄2 tsp baking soda
2 c sugar
3 small (3 oz) package cherry or strawberry jello
4 c mini marshmallows
1 c chopped pecans
1 (9 oz) can crushed pineapple
3 (11 oz) cans mandarin oranges
Cream Cheese Topping:
1 c heavy whipping cream
1 (8 oz) package cream cheese (softened)
1⁄2 c chopped pecans
1. Cook cranberries in the 4 cups of water to a boil. Add soda (watch carefully it will bubble up). Simmer this for 10 minutes, stir in sugar, dry jello, and marshmallows. Stir until melted.
2. Let mixture cook. Add nuts, pineapple, and oranges. Stir well and pour into desired dish. Chill until it forms.
To make the cream cheese topping:
3. In large bowl, beat heavy cream until stiff peaks form. In another bowl beat cream cheese until smooth. Stir in 1⁄2 cup whipped cream. Fold in remaining whipped cream. Spread over jello mixture, sprinkle with pecans.
4. Refrigerate for at least 2 hours.
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