cherry-cranberry-salad

Cherry Cranberry Salad

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    3 h 20 m
trindadc
Recipe by  trindadc

“My mom has made this every year for Thanksgiving and Christmas for as long as I can remember, and now I am the one making it for her to continue the tradition. We always use frozen cranberries, but fresh works fine too. Don't ever settle for cranberry salad from a can when you can make something this tasty so easy. I've had many people say they don't like cranberries but love this!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Combine cranberries and water in a saucepan. Bring the water to a boil, reduce heat to medium, and cook until all the cranberries have softened and popped, 5 to 7 minutes; remove from heat to cool slightly.
  2. Stir sugar and gelatin into the cranberry mixture until dissolved completely. Add pineapple with juice, apples, and walnuts into the cranberry mixture; pour into a 2-quart serving bowl.
  3. Cover bowl with plastic wrap and refrigerate until chilled and firm, 3 to 4 hours.

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Review (1)

Rate This Recipe
LeslieD
0

LeslieD

I found this recipe here about 3 years ago. I came here looking for an inexpensive substitute for the $4 a pound salad I used to get at a large chain grocery store. While I loved that store bought salad, it seemed a bit pricey. This was just what I was looking for. I've made this dish many times. I usually make it exactly as written. I've also made it with pecans instead of walnuts and it was just as fabulous. It has become an expected holiday dish in my family. Not only is it delicious, but it also looks very festive on my holiday table.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Cranberry Salad VII

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