Anita's Cranberry Salad Circa 1960s

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Blondie Pussycat


I used to work in Dallas, TX in the 70s. My co-worker would bring this dish to our potlucks. At the time, none of us had tasted anything like it, but after looking on this site, I can see variations of it are pretty popular. So thanks, Anita for sharing this with me, so I've been able to make it 40 or 50 times since then.
My family and friends always want me to bring this to Thanksgiving and Xmas I do!


★★★★★ 1 vote

30 Min
No-Cook or Other


  • 2
    10 oz. pkgs of fresh or frozen whole cranberries, minced
  • 1 c
    minced celery
  • 1 1/2 c
  • 8 oz
    pecans, chopped
  • 2 c
    small marshmallows
  • 1 large
    tub of cool whip

How to Make ANITA'S CRANBERRY SALAD circa 1960s


  1. In a colander, wash cranberries and remove any darkened or smashed ones. In 4 batches, put cranberries in blender and fill w/cold tap water till just covered. Pulse until they are minced. Drain in fine mesh strainer or said colander, using a wooden spoon to press out as much water as possible. Put in container that has a lid.

    Cut celery into 2" slices. In blender process and drain like you did the cranberries. Put in container w/cranberries.
  2. Now add sugar to cranberries and celery. Mix well with wooden spoon. Cover and chill for 4 hrs or overnite.
  3. In large mixing bowl, combine cranberry mixture, pecans, marshmallows, and cool whip. Mix well with wooden spoon.

    Place in a pretty crystal or clear glass bowl for a nice presentation.

Printable Recipe Card


Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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