Peach-Cranberry Gelatin Salad
1 (16oz) pkg. peach gelatin
4 c. boiling water, divided
1
c. orange juice
2 (15ox) cans sliced peaches,
drained
1 (6 oz) pkg. cranberry gelatin
1 c. cranberry juice
2 large oranges, seeded and peeled
2
c. fresh or frozen cranberries
1 c. Sugar
In a bowl, dissolve peach gelatin in 2 cups of boiling water. Add orange juice; mix
well. Chill until partially set.
Fold
in peaches. Pour into a 3 quart serving bowl. Chill until firm.
In a bowl, dissolve the cranberry gelatin in remaining boiling water. Add cranberry juice; mix well.
In a blender or food processor, combine oranges, cranberries and sugar; process until
fruit is coarsely chopped. Add to cranberry gelatin.
Carefully
spoon over peach gelatin.
Chill until set.
Makes 14-18 servings
From: Beyond Peach Cobbler, by Janet Gray
