Chunky Cranberry Salad Recipe
Chunky Cranberry Salad Recipe photo by Taste of Home
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Chunky Cranberry Salad Recipe

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I found this recipe while taking a cooking class. Full of mixed fruit, celery and nuts, it's a lively alternative to jellied cranberry sauce. When cranberries are in season, I buy extra and freeze them so I can make this salad year-round.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 4 cups fresh or frozen cranberries
  • 3-1/2 cups unsweetened pineapple juice
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 2 cups sugar
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1 cup chopped pecans
  • 1 cup green grapes, chopped
  • 1/2 cup finely chopped celery
  • 2 teaspoons grated orange peel

Nutritional Facts

3/4 cup: 288 calories, 7g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 57g carbohydrate (52g sugars, 3g fiber), 3g protein.


  1. In a large saucepan, combine the cranberries and pineapple juice. Cook over medium heat until berries pop, about 15 minutes.
  2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 5 minutes. In a large bowl, combine the berry mixture, sugar and softened gelatin. Chill until partially set.
  3. Fold in the pineapple, pecans, grapes, celery and orange peel. Pour into individual serving dishes. Chill until firm. Yield: 12 servings.
Originally published as Chunky Cranberry Salad in Country Woman May/June 2006, p39

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Ellensasylum User ID: 2812158 110349
Reviewed Nov. 25, 2009

"My mom made this when I was a kid but I couldn't find the recipe. This is the closest I've found and it's delicious."

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