Drema's Cranberry Congealed Salad

Drema's Cranberry Congealed Salad Recipe

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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


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2 pkg
large cherry jello
1 can(s)
lg crushed pineapple (drained) reserve liquid
1 can(s)
cranberry sauce (whole berry)
granny smith apple (chopped coarse unpeeled)
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


  • 1This 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.
  • 2In large mixing bowl place boiling water and dissolve all jello by stirring thoroughly. Set aside.
  • 3In 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.
  • 4Chill 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.
  • 5Optional 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
Hashtags: #Dish, #salads, #main, #Congealed

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