Cranberry Salad III

10 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    45 m
Carri Hyche
Recipe by  Carri Hyche

“This recipe is what I've looked forward to on the holidays since I was a little girl. It is my Meamaw's recipe, and it is great for Christmas and Thanksgiving.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a food processor, combine the cranberries, oranges, carrot and pecans. Process until finely ground; add sugar and pineapple, mix well.
  2. In a mixing bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved and add cold water.
  3. Mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled.

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Reviews (10)

Rate This Recipe


This was a very good base recipe. I didn't add sour cream, and I only had sugar free strawberry and surar free orange jello. I used them both and they tasted great! I also used a can of crushed pinapple and substituted some of the cold water with the pineapple juice I drain from the can. It was the favorite side this thanksgiving. Everyone loved it including my two yr old son. There were no leftovers.



Fantastic recipe!! I changed a few things though. I omitted the carrots and pecans. I used cranberry and raspberry gelatin. Other than that this was a huge hit at my Thanksgiving. It has the PERFECT amount of sweetness and tartness. Even my 80 year old grandmother that only likes canned cranberry sauce gobbled this right up.



THIS WAS AWESOME! ive used this recipe for like 2 yrs and everyone has loved it!

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Amount Per Serving (7 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 60.2 g
  • 19%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet



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Cranberry Gelatin Salad


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Cranberry Apple Salad