Cranberry Salad for Thanksgiving recipe

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Ingredients

1 (20 ounce) can crushed pineapple, drained and juice reserved
1 cup water
1 cup orange juice
2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
1 (16 ounce) can whole berry cranberry sauce
1 Granny Smith apple, diced
⅓ cup coarsely chopped fresh cranberries
⅓ cup chopped pecans

Nutrition Info

173.9 calories
carbohydrate: 38.3 g
cholesterol: : -
fat: 2.5 g
fiber: 1.5 g
protein: 2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 63.2 mg
sugar: 36.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.

  2. Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.

Recipe Yield

12 servings

Recipe Note

Even people who don't like cranberries or the canned cranberry sauce seem to like this recipe. It is easy to make and keeps for weeks after it is made. I sometimes top it with a dollop of whipped cream. Double the recipe for the holidays. It will fill a mold or a trifle bowl and makes a beautiful presentation on the Thanksgiving or Christmas table.

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