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Chunky Cranberry Salad

 Chunky Cranberry Salad
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.
12 ServingsPrep: 25 min. + chilling


  • 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


  • In a large saucepan, combine the cranberries and pineapple juice.
  • Cook over medium heat until berries pop, about 15 minutes.
  • 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.
  • Fold in the pineapple, pecans, grapes, celery and orange peel. Pour
  • into individual serving dishes. Chill until firm. Yield: 12
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 288 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 9 mg sodium, 57 g carbohydrate, 3 g fiber, 3 g protein.