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Peach-Cranberry Gelatin Salad
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, Greentown, Pennsylvania
14-18 Servings
Prep: 20 min. + chilling
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
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.
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.
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.
© Taste of Home 2009