Cranbrosia Salad

★★★★★ 1 Review
GrannyClyta avatar
By Clyta Harris
from Stratford, OK

I hesitate to call this a salad; I think it's good enough for a dessert. I found it in a County Extension Cookbook about 35 years ago. I always make it for Thanksgiving and Christmas, and it gets better every year.

serves 10-12
prep time 1 Hr

Ingredients

  •   2 c
    fresh cranberries
  •   1 c
    sugar
  •   2
    bananas
  •   1 c
    coconut
  •   1 can(s)
    pineapple chunks
  •   2 can(s)
    mandarin oranges
  •   1 c
    chopped pecans
  •   1 c
    sour cream
  •   1 c
    whipped cream, unsweetened
  •   2 pkg
    unflavored gelatin
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How To Make

  • 1
    Coarsely chop cranberries (I do this in a blender or food processor.)
  • 2
    In a large mixing bowl, add sugar to cranberries and stir until cranberries are well coated.
  • 3
    Add bananas, cut into large chunks, coconut, and pecans.
  • 4
    Drain pineapple and Mandarin oranges, reserving juices. Add fruit to other mixture
  • 5
    Whip cream until stiff, and add it, along with sour cream to fruit mixture.
  • 6
    Sprinkle gelatin over 3/4 cup of combined juices. Heat over medium burner until gelatin is clear.
  • 7
    Add gelatin mixture and stir into fruit and cream.
  • 8
    Refrigerate until set (6-8 hours).

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