When my grandma was still cooking Thanksgiving dinner I always remember this, so I've picked up the ball and now I'm the one making it. Even people who don't normally want cranberry love this. I use the old fashioned metal, clamp to the edge of the counter, type of grinder to grind the cranberries, but you can use something else, perhaps a food processor. However, I do not recommend using a food processor or other type of chopper for the nuts, or celery as the quality and texture is better when they are hand chopped. When you use the orange peel (zest) make sure you are only using the orange part of the peel, and not any of the white (it's very bitter). When the cranberries are in season around Thanksgiving, I usually buy a couple of extra bags and freeze them so that I can make this anytime of year. This is great for brunches, luncheons, or in the summer, to take along to potlucks or picnics as well, it's so refreshing.

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Ingredients

2 cups cranberries (1 12 oz package)

1 (3 ounce) package lemon Jell-O gelatin

1/4-1/2 orange (peel, pulp, juice, but no white from peel)

1 1/2 cups sugar

1 cup chopped celery

1 cup chopped pecan (walnuts work well too)

Directions

1
Wash, then grind the cranberries.
2
Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
3
Chop the celery.
4
Mix cranberries, orange parts, sugar & celery.
5
Refrigerate covered, overnight if possible (it is really not as good if you don't).
6
The next day:
7
Chop the nuts
8
Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
9
Add cranberry mixture from previous day & nuts.
10
Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
11
Refrigerate covered (minimum of 2 hours or so) or until set.
12
I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other.

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Nutrition Facts
Serving Size 1 (136g) Recipe makes 6 servings
Calories 392
Calories from Fat 118		(30%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 80mg		3%
Potassium 157mg		4%
Total Carbohydrate 70.3g		23%
	Dietary Fiber 3.6g	14%
	Sugars 65.0g
Protein 3.1g		6%
Vitamin A 117mcg		2%
Vitamin B6 0.1mg		3%
Vitamin B12 0.0mcg		0%
Vitamin C 7mg		13%
Vitamin E 0mcg		2%
Calcium 25mg		2%
Iron 0mg		3%
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Ingredients

Directions

1

2

3

4

5

6

7

8

9

10

11

12

Questions about this recipe?

Spot an error in this recipe?

| Edit...
My Notes: