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Cranberry Salad III

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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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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

WOODANGELA
18
12/1/2003

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.

KIRPLNK
15
12/21/2007

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.

BBIATCH20
14
10/15/2004

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