Drema's Cranberry Congealed Salad

Drema's Cranberry Congealed Salad

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Drema Bryant


I got the original recipe from my Mom and updated it a bit as we love lots of nuts! This is a great side dish for any type of meat - especially ham, chicken or turkey. Adds a colorful splash to any dining table!


★★★★★ 1 vote

20 Min


  • 2 pkg
    large cherry jello
  • 1 can(s)
    lg crushed pineapple (drained) reserve liquid
  • 1 can(s)
    cranberry sauce (whole berry)
  • 1
    granny smith apple (chopped coarse unpeeled)
  • 1
    red delicious apple (chopped coarse unpeeled)
  • 1 1/2 c
    pecans (chopped coarse pieces)
  • 1/4 c
    granulated sugar
  • 1/4 c
    orange zest
  • 2 c
    boiling water
  • 1/2 c
    reserve pineapple juice (from above)

How to Make Drema's Cranberry Congealed Salad


  1. This works better in pyrex or glass oblong dish approximately 13 x 9 x 2. I spray a small amount of non-stick unflavord coating and gently wipe out excess with paper towel. Set aside dish.
  2. In large mixing bowl place boiling water and dissolve all jello by stirring thoroughly. Set aside.
  3. In separate bowl mix wholeberry cranberry sauce, crushed pineapple and the 1/2 cup reserve liquid, 1/4 cup granulated sugar, chopped apples, orange zest and pecans. Mix well. Fold and stir gently into the dissolved jello mixture above.
  4. Chill overnite in fridge. The mixture will be very firm. At serving time I cut squares and serve on a nice serving platter decorated with curly lettuce leaves or you can create your own serving ideas.
  5. Optional ingredient that can be added is 1/2 cup chopped celery. Enjoy!

Printable Recipe Card

About Drema's Cranberry Congealed Salad

Course/Dish: Gelatin Salads

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