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Reviewed: Jan. 22, 2008

I have made this salad twice and everyone loved it both times. The first time, I forgot to get rasberry jello and used cherry instead. It was still great. I also added crushed walnuts to the recipe. I was asked for the recipe both times. Highly recommend!

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Reviewer:

HOLDOSH


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Reviewed: Jan. 21, 2008

I don't know what I was thinking, I agreed to make a jello dish for an anniversary luncheon. Nobody eats jello, and I knew I would be stuck with lots of left overs. When I saw the reviews for this dish, I was willing to take a chance. I did use dried cranberries, that I chopped up. I also chopped up pecans and threw those in. I also cut the grapes smaller, since I knew there would be babies eating it. I think the real key is, it needs to be in the fridge 24 hours. when I blended the ingredients, it didn't look good at all. I tasted it, and was not pleased. Then after sitting 24 hours in the fridge, it was totally different in appearance & flavor. Out of the hundreds of events I have been too, there is always left over jello. Until now, not only did I come home with a clean bowl, I had many people asking for the recipe. Thanks for all the reviews for their helpful suggestions!

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Reviewer:

eonoby


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Reviewed: Nov. 27, 2007

I was sooooo upset to learn after putting lots of hard work into this recipe, that not only was I not crazy about the taste, but my family did not like it either. Two whole pans was wasted this Thanksgiving. :( What can I say...us, Southerners are used to our salty, homemade cornbread dressing.

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Reviewer:

Stacy


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Reviewed: Nov. 23, 2007

This was so good! Everyone loved it. I used pineapple juice for the water, sugar free jello, splenda, and I also added celery, walnuts, and pomegrante. I will have to make this every year at Thanksgiving.

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Reviewer:

PICKINICKI


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Reviewed: Nov. 22, 2007

This is a great recipe. I made this for Thanksgiving and everyone loved it! I used cherry gelatin instead just because thats what I had on hand.

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Reviewer:

Maggie

	Cooking Level: Intermediate Living In: Eldora, Iowa, USA
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Reviewed: Nov. 26, 2006

Loved this recipe! I will definitely make it again. I replaced some of the water with pineapple juice and added some chopped pecans. Yum! My young children loved it. Thanks for a great recipe!

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Reviewer:

Michelle M.


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Reviewed: Jan. 23, 2005

Delicious! We had this for both Thanksgiving and Christmas. My oldest son begs for this to be made. Easily adapts to different fruit variations. Thank you.

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Reviewer:

Breeze

	Cooking Level: Expert
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Reviewed: Jan. 14, 2005

Absolutely outstanding! This is a wonderful side dish to compliment chicken, turkey, or pork. Yum!

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MANDT2

	Cooking Level: Expert
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Reviewed: Sep. 24, 2004

THIS IS A KEEPER! This recipe tastes vey yummy and is a good source of natural Vit-C and anti-oxidents. Great for the winter season.

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Reviewer:

IRONCHEFARYN


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Reviewed: Dec. 29, 2003

Served this at Christmas and it received rave reviews; tool a while to set, so would recommend making the day before. Used fresh cranberries and ran through a food processor. Great with both turkey and ham.

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4 users found this review helpful

Reviewer:

SCHRAMM40


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Reviewed: Dec. 22, 2003

This recipe will become our new family tradition. It is delicious. We like the fruit-a-plenty texture and flavor. I followed it exactly except did not find raspberry flavored gelatin in the store so used mixed fruit flavored. Overly particular mother-in-law said she could make a meal of it. I made it for T'giving and think I will make it for Christmas again. Thanks for sharing the recipe, MTM.

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Reviewer:

91CHEVY


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Reviewed: Dec. 22, 2003

I made this for Thanksgiving, and everyone loved it, even those that don't usually like cranberry salad. They requested it again for Christmas, and it was a big hit again. This is a keeper.

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Reviewer:

CHINAMOMMY


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