I grew up with my grandmother and mom making this every year for the holidays. This is not your standard cranberry out-of-the-can mush. You make it the night before and let it chill overnight. This is one less dish you have to make the next day. I have carried on the tradition and served this for my family and friends. It is super yummy!
Ingredients
1 package cherry jell-o (3 oz box)
1 cup hot water
3/4 cup sugar
1 tablespoon lemon juice
1 cup drained crushed pineapple, juice reserved (8 oz can)
1/2 cup reserved juice
1 cup ground cranberries
1 – orange, ground
1/2 cup pecans, chopped
How To Make grandma’s cranberry salad
Step 1
Boil the cup of water. Dissolve the Jell-o in the hot water in a 9×13-inch pan; mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well.
Step 2
Add the remaining ingredients and mix. Chill overnight.
Step 3
Grandma’s Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!
Blue Ribbon Recipe
We love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans add a wonderful crunch that we’d never had before in a cranberry salad.
Blue Ribbon Recipe
We love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans add a wonderful crunch that we’d never had before in a cranberry salad.
— The Test Kitchen