|the jello era|
We frequently had jello salad. When Mommy baked a chicken or a chicken casserole, this was her go-to side to accompany the green veggies. We also had it every Thanksgiving.
It was easy to make in advance and served a crowd. Sometimes she added toasted pecans in with the apples. It gives the salad a nice crunch.
1 3-oz. box strawberry or mixed fruit jello
1/8 t. salt
1 1/4 c. boiling water
1 can cranberry sauce
2 c. finely chopped apple
Dissolve jello and salt in boiling water. Break up cranberry sauce with a fork. Add to gelatin mixture. Chill until very thick. Fold in apples and pour into mold or pan. Chill until firm. Makes about 4 cups.