Peach-Cranberry Gelatin Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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Harvest colors and flavors give this refreshing salad a delightful twist that's just right for Thanksgiving or any special meal. I use lime gelatin instead of peach for green and red salad at Christmastime. —Patty Kile, Elizabethtown, Pennsylvania. Ingredients:
2 packages (3 ounces each) peach or orange gelatin |
4 cups water, divided |
1 cup orange juice |
2 cans (15 ounces each) sliced peaches, drained |
1 package (6 ounces) cranberry or raspberry gelatin |
1 cup cranberry juice |
2 large oranges, peeled |
2 cups fresh or frozen cranberries |
1 cup sugar |
Directions:
1. Place peach gelatin in a large bowl. Bring 2 cups of water to a boil; pour over gelatin. Stir until dissolved. Add orange juice and mix well. Chill until partially set.
2. Fold in peaches. Pour into a 3-qt. serving bowl. Chill until firm. Place cranberry gelatin in another bowl. Bring remaining water to a boil; pour over gelatin. Stir until dissolved. Add cranberry juice and mix well.
3. In a food processor, combine the oranges, cranberries and sugar; process until the fruit is coarsely chopped. Add to the cranberry gelatin. Carefully spoon over gelatin. Chill until set. Yield: 14-18 servings.
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