Cranberry-Jello Salad

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Karen Keb
Cranberry-Jello Salad is delicious anytime.

I’ve heard that “great cooking not only celebrates the ingredients, but also celebrates the moment.” Vintage cookbooks celebrate their special moment in history, whether that was the 1930s when Depression-era food consisted of making do in every possible way; the 1940s with creative “wartime” recipes that substituted or omitted rationed items like sugar and butter; or the 1950s and the dawn of highly processed “convenience foods” like condensed soup, margarine, mono-sodium glutamate, and the ubiquitous gelatin molds.

Kitchen Gems: Vintage Cookbooks

This vintage recipe for Jello salad with cream cheese would make a great holiday side dish, but it’s great for any occasion.

Cranberry-Jello Salad

From Receipts (the Van Loan family cookbook, circa 1900s to 1980s)

1 (double) large pkg of Raspberry Jello
1 1/2 cups water
2/3 cups Port wine
Let the above set for 30 min.

1 No. 2 can crushed pineapple including juice
2 cans whole cranberry sauce
1 cup nuts
Add the above three ingredients to Jello.

8 ounce pkg Philly cream cheese
1/2 pint sour cream – mix together.
Top all with sliced almonds.

Modern Translation:

1 package (6 ounces) Raspberry Jello
1 1/2 cups boiling water
2/3 cups port wine
1 can (20 ounces) crushed pineapple with juice
2 cans whole cranberry sauce
1 cup chopped walnuts

1 package (8 ounces) Philadelphia cream cheese, softened
1 cup sour cream
1/2 cup sliced almonds

In 13-by-9-inch glass baking dish, pour boiling water. Using fork or whisk, blend in gelatin, stirring for 5 minutes until entirely dissolved. Stir in port. Let set at room temperature for 30 minutes.

Stir in pineapple, cranberry sauce and walnuts. Cover and place in refrigerator for 3 hours or overnight.

To make topping: Combine cream cheese and sour cream in medium bowl. Blend on slow speed until fluffy. Using offset spatula, carefully spread topping over gelatin. Sprinkle sliced almonds on top. Cover and refrigerate until ready to serve.