Thanksgiving Special Cranberry Salad

Bettyskitchen's picture

Feb. 07, 2011

Betty demonstrates how to make Favorite Holiday Cranberry Salad. This is a gorgeous and tasty blend of cherry gelatin, whole berry cranberry sauce, orange juice, crushed pineapple, diced celery, and chopped pecans.


Cherry jello 6 Ounce (I Used The Sugared Type, But You May Use The Sugar
Boiling water 1 1/3 Cup (21.33 tbs)
Orange juice 1/3 Cup (5.33 tbs)
Crushed pineapple can 8 Ounce , drained (The Pineapple Juice Is Not Needed For This Salad)
Canned whole berry cranberry sauce 15 Ounce , oz. can whole berry cranberry sauce
Diced celery 2/3 Cup (10.67 tbs)
Chopped pecans 2/3 Cup (10.67 tbs)


Dissolve (2) 3-oz. packages cherry Jello in 1 1/3 cup boiling water and add 1/3 cup orange juice. Chill, until the consistency of uncooked egg whites. When the mixture has thickened, add 8-oz. crushed pineapple that has been well-drained, 15-oz. can whole berry cranberry sauce, 2/3 cup diced celery, and 2/3 cup chopped pecans. Chill until set. Serve on a salad plate over fresh green spinach or lettuce leaves, or put it on your holiday table for everyone to spoon out as much as they want. This is a beautiful salad, and it is very easy. The taste is festive, and I hope you enjoy it! --Betty

Recipe Summary

Difficulty Level: Very Easy
Servings: 4