I grew up with my grandmother and mom making this every year for the holidays. This is not your standard cranberry out of the can mush. You make it the night before and let it chill overnight. This is one less dish you have to make the next day. I have carried on the tradition and serve this for my family and friends. It is super yummy!
I always love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans added a wonderful crunch that we’d never had before in a cranberry salad.
Ingredients For Grandma’s Cranberry Salad
- 1 smpackage of cherry Jell-O (3oz box)
- 1 chot water
- 1 csugar
- 1 Tbsplemon juice
- 1 cdrained crushed pineapple (8oz can) (juice reserved)
- 1 cpineapple juice (use the reserved juice and add water to make 1 cup)
- 1 cground cranberries
- 1orange (ground)
- 1/2 cpecans, chopped
How To Make Grandma’s Cranberry Salad
1– Boil the cup of water. Dissolve the Jell-o in the hot water in an 8-inch square pan mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well.
Note: You can substitute the 8×8 dish and use a 9×13 dish, it seems to gel up a bit better that way.2– Add the remaining ingredients and mix. Chill overnight.
3– Grandma’s Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!
