Cranberry Salad II

35 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    1 h
Recipe by  Jackie

“A fabulous blend of cranberries, nuts, and fruit! Cranberry or Cherry jello may be used instead of raspberry.”

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Adjust Servings

Original recipe yields 6 - 8 servings



  1. Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

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Reviews (35)

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I've been making this salad for several years and it's always well received. I reduced the hot water to 1 cup, dissolve the jello and add 3/4 cup of the drained pineapple juice. I also add 1 tsp. lemon juice. The smaller amount of liquid makes the salad firmer as I usually pour it into a jello mold.



Great recipe! I left out the celery and added a small peeled apple instead. I find that it really helps if you use some of the excess pinapple juice in the blender with the cranberries first. I don't blend the oranges or apples. I agree with only using 1 cup of water, too. (you can also use strawberry gelatin mix) Everyone in my family LOVES this cranberry salad! Yummy!!!



Yummy! My whole family loved it. It is made easier with the use of mandarin oranges.

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Amount Per Serving (7 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 61 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Salad IV


next recipe:

Cranberry Apple Salad