Ingredients:

  • 12 oz (340 g) fresh or frozen cranberries
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) water (for cooking)
  • 1 teaspoon orange zest (freshly grated)
  • 2 tablespoons fresh orange juice
  • 6 oz (170 g) Raspberry or Cherry Gelatin Powder (large box)
  • 2 cups (475 ml) boiling water
  • 1 cup (240 ml) cold water or ice water
  • 1/2 cup (75 g) finely diced celery
  • 1/2 cup (60 g) chopped walnuts or pecans (lightly toasted)

Instructions:

  1. Simmer the Cranberries: Combine the cranberries, sugar, and 1/2 cup of water in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
  2. Rupture and Thicken: Cook for about 8–10 minutes, or until most of the berries have popped and the mixture has thickened slightly.
  3. Flavour and Cool: Remove from heat. Stir in the orange zest and orange juice. Transfer the mixture to a heatproof bowl and allow it to cool completely (approx. 30 minutes in the fridge or 1 hour at room temperature).
  4. Dissolve the Gelatin: Pour the gelatin powder into a large mixing bowl. Add the 2 cups of boiling water and whisk vigorously for 2 minutes until the powder is fully dissolved and no granules remain.
  5. Add Cold Water: Stir in the 1 cup of cold water (or ice water) to bring the temperature down quickly.
  6. Temper the Mixture: Ensure both the cooked cranberry mixture and the gelatin mixture are fully cooled and slightly thickened (viscous). Combining hot fruit with cold Jello causes separation.
  7. Combine Ingredients: Gently fold the cooled cranberry base, diced celery, and toasted nuts into the prepared gelatin mixture. Wait until the Jello is slightly viscous before adding solids to prevent sinking.
  8. Pour and Set: Pour the entire mixture evenly into a 9x13 inch dish or decorative mold.
  9. Chill: Cover the dish loosely and refrigerate for a minimum of 4 hours, or until the salad is completely firm and set through.
  10. Serve: Cut into squares or, if using a mold, invert onto a serving platter just before serving.