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Moore's Cranberry Gelatin Salad

  • Prep

  • Ready In

Mary T. Moore

This recipe uses fresh cranberries, pineapple, orange, grapes and apples. Delicious with turkey, chicken or ham.

Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet


  1. Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick.
  2. Finely grind the cranberries and the orange in food processor or run through the meat grinder.
  3. Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9x13 inch pan or a large bowl. Refrigerate overnight before serving.
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This cranberry salad was wonderful! So much so that my guests on Christmas found themselves filling up on this rather than meat and potatos. Full of texture and flavor much like that of my grandmothers. Loved it. Thanks Mary.


This turned out to be awesome! I would give it 5 stars but I had to change some things according to what ingerdients I had. I used cranberry jello, can pineapple chunks, sweetened cranberries, and cherries. I didn't have an orange so I used a can of mandarin oranges. I also used only 1/2 cup sugarand a little less water------it was soooo good!!!


this was a huge hit. i will no longer be serving canned cranberry.thanks for the recipe.:)