Friday, November 9, 2012

Cranberry Jello Salad

Cranberry Jello Salad
When I was growing up, every year for Thanksgiving my mother would make a Cranberry Jello Salad.  It was a recipe given to her by one of my aunts.   It had  lots of yummy ingredients in it - cranberries, apples, pineapple, celery and pecans.  My job was to use the food grinder and chop up the cranberries.  All the ingredients were mixed together and then added to Cherry Jello.  She poured the mixture into a mold and refrigerated it over night.
I continue the tradition of making this salad yearly for my family.  The kids enjoy helping me like I did with my mom.  I serve the salad by itself or sometimes topped with a dollop of creme fraiche.  Either way, it tastes great.  You have the tartness of the cranberries mixed with the sweetness of the apples and pineapple.  The nuts and celery give the salad a nice crunchy texture.  A delicious addition to any Thanksgiving Day feast.

Cranberry Jello Salad
Special Equipment: Two quart mold


2 cups fresh cranberries, chopped
1 1/2 cups diced apples
1 cup chopped celery
1 cup chopped pecans
1 (20-ounce) can crushed pineapple - do not drain
1 package (6-ounce) cherry Jello
1 cup sugar
2 cups boiling water
Cooking Spray

1. Lightly spray the mold with cooking spray.  Set aside.
2. Stir together the cranberries, apples, celery, and pecans in a medium mixing bowl.  Add the crushed pineapple and stir until well mixed.
Cranberries, Apples, Celery, Pecans
3. Stir the cherry Jello and sugar together.  Add the hot water and stir until the Jello and sugar are dissolved.

4. Add the cranberry mixture to the Jello and stir well.
5. Pour the Jello mixture into the prepared mold.  Cover with plastic wrap and refrigerate until firm - 4-5 hours or overnight.
6. Place mold in a bowl of warm water (the top of the mold should not be submerged in the water) for a few seconds.  Invert the mold onto a platter. Lift the mold carefully.  Repeat placing the mold in warm water if necessary.  Serve
Makes 12 servings


Cranberry Jello Salad


  1. Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  2. Thanks for linking this super pineapple post in to Food on Friday. I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

  3. This sounds good. I love recipes that come down through the generations. My mom's apple cake is like that. And my mother-in-law's stuffing.

  4. I love jello molds like this. Thanks for sharing!