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Holiday Cranberry Salad

My mom made this every Thanksgiving and Christmas, and I have continued the tradition. We now are on our fourth generation of sharing and enjoying this salad, as my grandson makes a special request for it every year. I also serve this as a side dish when I make a chicken pot pie. —Peggy Tagge, Stokesdale, North Carolina
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    12 servings (1/2 cup each)

Ingredients

  • 1-1/2 cups boiling water
  • 1 package (3 ounces) lemon gelatin
  • 1 package (3 ounces) cherry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 celery rib, finely chopped
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cranberry sauce. Refrigerate 30-40 minutes or until slightly thickened. Stir in pineapple, celery and pecans. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.

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