Back to Cranberry Pecan Salad

Print Options


Card Sizes


Cranberry Pecan Salad Recipe

We harvest close to 500,000 pounds of pecans on our land here in West Texas. So, of course, I use pecans in many recipes. This tasty, colorful salad is great for holiday gatherings.—Janice Rogers, Odessa, Texas
TOTAL TIME: Prep: 10 min. + chilling YIELD:12-16 servings


  • 3 packages (3 ounces each) orange gelatin
  • 3 cups boiling water
  • 2-1/2 cups fresh or frozen cranberries
  • 1-1/2 cups finely chopped celery
  • 2 oranges, peeled, sectioned and diced
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 tablespoons grated orange peel
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • Dash salt
  • 3/4 cup chopped pecans


  • 1. In a bowl, dissolve gelatin in boiling water. Stir in cranberries, celery, oranges, pineapple with liquid, orange peel, sugar, lemon juice and salt. Chill until partially set. Stir in pecans. Pour into 8-cup mold. Chill until firm. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 piece) equals 132 calories, 4 g fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.