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Peach-Cranberry Gelatin Salad Recipe

Photo by: Taste of Home

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

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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.

Peach-Cranberry Gelatin Salad published in Taste of Home October/November 1998, p33

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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