Real Recipes From Real Home Cooks ®

grandma's cranberry salad

(33 ratings)
Blue Ribbon Recipe by
Leah Stacey
Huntsville, AL

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 served this for my family and friends. It is super yummy!

Blue Ribbon Recipe

We 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 add a wonderful crunch that we'd never had before in a cranberry salad.

— The Test Kitchen @kitchencrew
(33 ratings)
yield 10 -12
prep time 23 Hr 10 Min
cook time 5 Min
method No-Cook or Other

Ingredients For grandma's cranberry salad

  • 1 pkg
    cherry Jell-o (3 oz box)
  • 1 c
    hot water
  • 1 c
  • 1 Tbsp
    lemon juice
  • 1 c
    drained crushed pineapple, juice reserved (8 oz can)
  • 1/2 - 1 c
    pineapple juice (use the reserved juice and add water to make 1/2 to 1 cup liquid)
  • 1 c
    ground cranberries
  • 1
    orange, ground
  • 1/2 c
    pecans, chopped

How To Make grandma's cranberry salad

  • Boiled Jell-o, sugar, lemon juice, and pineapple juice stirred into baking dish.
    Boil the cup of water. Dissolve the Jell-o in the hot water in a 9x13-inch pan; mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well.
  • Remaining ingredients added to the baking dish.
    Add the remaining ingredients and mix. Chill overnight.
  • Ingredients prepped in bowls.
    Grandma's Notes: Chop up the pecans first before getting the 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!