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.
- 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.
Originally published as Chunky Cranberry Salad in Country Woman May/June 2006, p39
Reviews for Chunky Cranberry Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."