Despite my tour of the Jell-O Museum in LeRoy, NY, I’ve never been partial to the dessert. While the 50s had a love affair with jellied anything — from tuna salad set in lemon gelatin to tomato aspic — I was born a decade too late to be acclimatized to this particular culinary craze. Once a staple of any pot luck, the jellied salad seldom makes an appearance at social events these days.
But food, like fashion, goes through phases. (Hands up if your mother owns a fondue set. I think mine has two.) Wait long enough and someone will revive a fad thought long dead. If the 60s’ hip huggers can return as the low-rise jeans of the new millennium, then I don’t see why jellied salad can’t make a comeback, too.
To keep you on the leading edge of gastronomic chic, here’s a recipe for jellied salad that is actually very tasty. Our family uses it instead of cranberry sauce at Thanksgiving and Christmas. So, get out of that Jell-O tree, head straight to the kitchen, and surprise your guests with a giggly blast from the past.
Blast from The Past Cranberry Jellied Salad
- 1 package orange Jell-O
- 3/4 cup boiling water
- juice and grated rind of 1 orange
- 3/4 cup cranberry sauce (whole berry works best)
- Dissolve Jell-O in boiling water. Stir in orange juice, rind and cranberry sauce.
- Chill, stirring occasionally to keep fruit and rind evenly distributed.
- Don bobby socks and saddle shoes. Serve with poultry.