Mom's Cranberry-Buttermilk Salad

Renée G.


For years my family has held a pot luck Family Reunion the second Saturday in October. My mother always made a big pan of chicken & dressing, and one of this cranberry salad to take. Since Mom passed away - nobody brought her favored dishes. This year my daughter and granddaughter thought they'd try to make her salad to take as my sister was taking the chicken & dressing.

Posting the recipe here for them, but feel free to pinch and try it for your own family. Everyone seems to love it.

I'm not sure what the recipe is actually called - we just called it Mama's Reunion Salad.


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8- 10 depending on serving size


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2 cups cherry cranberry juice
1 (6 oz.) box cherry jell-o
1 (14 oz.) can whole cranberry sauce
½ cup finely chopped celery
½ cup chopped pecans
1 ½ cups buttermilk
mayonnaise, optional
lemon yogurt, optional
powdered sugar or splenda, optional

How to Make Mom's Cranberry-Buttermilk Salad


  • 1Lightly spray a 9” x 13” glass dish, 6-cup bundt pan or gelatin mold with non-stick cooking spray.
  • 2In a large microwave-safe bowl or measuring pitcher, heat juice until just about to boil (about 4 minutes).
  • 3Stir in gelatin until dissolved; stir in cranberry sauce until well combined.
  • 4Refrigerate until slightly thickened, about 30 minutes. Fold in celery and pecans.
  • 5Stir in buttermilk, just until combined; pour into prepared pan/mold. Cover with plastic wrap and refrigerate until cold and least 8 hours, overnight or up to 2 days.
  • 6To serve – cut into squares or wedges and place on lettuce leaf, served with a dollop of mayonnaise, mixed with lemon yogurt. If you prefer it sweeter, add a little powdered sugar or Splenda. This dollop is optional – Sometimes Mama made it and sometimes’s up to you.

Printable Recipe Card

About Mom's Cranberry-Buttermilk Salad

Course/Dish: Gelatin Salads
Main Ingredient: Fruit
Regional Style: Southern

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