Grandma's Cranberry Salad
|Cooking Method:||No-Cook or Other|
|1 small||package of cherry jello (3oz box)|
|1 c||hot water|
|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|
|1/2 c||pecans, chopped|
Try Diamond of California Nuts
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!
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.
Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way.