Grandma's Cranberry Salad
This nostalgic cranberry salad is a bright, tangy-sweet holiday favorite with a beautiful ruby-red color. Made with cherry Jell-O, fresh cranberries, pineapple, and citrus, it sets into a refreshing, slightly tart dish with just the right crunch from pecans. It’s a make-ahead classic that always shows up on Thanksgiving tables.
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Ingredients
- 1 package cherry Jell-O 3 oz
- 1 cup hot water boiling
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1 can crushed pineapple 8 oz, drained (reserve juice)
- 1/2 cup pineapple juice reserved
- 1 cup fresh cranberries ground
- 1 orange partially peeled, seeded, and ground
- 1/2 cup pecans chopped
Instructions
- Pour boiling water over the Jell-O in a 9x13-inch dish and stir until completely dissolved.
- Add sugar, lemon juice, and reserved pineapple juice. Stir until the sugar is fully dissolved.
- Stir in drained pineapple, ground cranberries, ground orange, and chopped pecans until evenly combined.
- Cover and refrigerate overnight until fully set.
- Slice and serve chilled.
Notes
Chill overnight for best flavor and texture. Chop pecans before processing cranberries to avoid clumping. This salad keeps well for several days in the refrigerator.
Nutrition
Serving: 1servingsCalories: 95kcalCarbohydrates: 16.4gProtein: 0.7gFat: 3.4gSaturated Fat: 0.3gSodium: 28mgFiber: 1.3gSugar: 13.8g
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