Cranberry Salad

• 2 boxes Cranberry Jello*
• 2 cups Boiling Water
• 1 cup Cold Water
• 16 ounces, weight Fresh Or Frozen Cranberries
• 1 can Mandarin Oranges (15 Oz)
• 2 whole Oranges, Pulp Only
• 4 whole Apples, Peeled And Chopped
• 3/4 pounds Pecan Pieces
• 1 bag Miniature Marshmallows

1. In a large bowl, make Jello according to the package directions, substituting 1 cup of cold water with the juice from the can of the Mandarin Oranges.
2. Pour into 9x13 inch casserole dish.
3. Chill Jello in the refrigerator while preparing the fruit.
4. Chop the cranberries into small pieces (this is easiest with a food processor).
5. The easiest way to pulp the oranges is to cut the orange in half and use a grapefruit knife or a grapefruit spoon to separate the segments.
6. Peel and chop up the apples into small chunks.
7. Stir the prepared fruit and the pecans together in a large bowl.
8. Stir the fruit and pecans into the cool, but still liquid, Jello, evenly distributing the ingredients.
9. Top with miniature marshmallows. Smoosh the marshmallows down so that they are coated with the Jello.
10. Chill in refrigerator for 4 hours or overnight.
11. *You can also use raspberry or cherry Jello or leave out the Jello and make it a relish.

cranberry jello, boiling water, water, cranberries, oranges, oranges, apples, ube, marshmallows

Taken from tastykitchen.com/recipes/salads/cranberry-salad/ (may not work)