Leah Stacey Recipe

Grandma's Cranberry Salad

By Leah Stacey CookingMaven


Recipe Rating:
 31 Ratings
Cooking Method:
No-Cook or Other

Leah's Story

I grew up with my grandmother and mom making this every year for the holidays. This is not your standard cranberry out of the can mush.You make it the night before and let it chill overnight. This is one less dish you have to make the next day. I have carried on the tradition and serve this for my family and friends. It is super yummy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
I always love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans added a wonderful crunch that we'd never had before in a cranberry salad.

Ingredients

1 small
package of cherry jello (3oz box)
1 c
hot water
1 c
sugar
1 Tbsp
lemon juice
1 c
drained crushed pineapple (8oz can) (juice reserved)
1 c
pineapple juice (use the reserved juice and add water to make 1 cup)
1 c
ground cranberries
1
orange (ground)
1/2 c
pecans, chopped
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
boil the cup of water. Dissolve the jello in the hot water in an 8in square pan mix well. Add the sugar, lemon juice and pineapple juice. Stir to dissolve well.

Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way.
2
Add the remaining ingredients and mix. Chill overnight.
3
Grandma's Notes:Chop up the pecans first before getting blender wet. Or you could just buy pre chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded and partially peeled. The chopped peel gives it that special zing!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Collection: Thanksgiving Table
Other Tag: Quick & Easy