Wach and chop cranberries. A few pulses in a food processor works well.
Pare and core apples then chop finely. Add chopped oranges, nuts, and. sugar to the cranberries.
In a separate mixing bowl, dissolve the gelatin in hot water and whisk vigorously for two minutes. Add the cold water and mix well. Allow the gelatin to cool and to start to set and then stir in the cranberry mixture.
Pour the mixture into a salad mold or a bundt pan prepared with a non-stick cooking spray. Allow cool and congeal completely and then unmold onto a bed of salad greens.
Garnish with additional whole cranberries, if desired.
Notes
My Top 3 Tips for Making This Cranberry Jello Salad
Dissolving the Gelatin: Ensure that the gelatin powder is fully dissolved in boiling or very hot water. This is essential for achieving a smooth texture and ensuring the jello sets properly.
Adding Cold Water: After the gelatin has been fully dissolved in hot water, it's crucial to add cold water (or sometimes ice water) to begin the cooling and gelling processes.
Chilling: Pouring the mixture into molds or a container and placing it in the refrigerator to set is essential. The jello must be chilled for several hours (usually 3-4 hours or overnight for best results) to achieve the desired consistency.