Holiday Cranberry Salad

This is a 1990 recipe from a Kentucky restaurant. They used all fresh fruits - and I "tweaked" it to use canned fruits. Great for Thanksgiving or Christmas meals!

Holiday Cranberry Salad


2  6 oz. boxes raspberry jello
Dissolve in 2 1/2 c. boiling water.
Set in frig to thicken but not set up.

Dice and set aside:
(be sure to put apples in lemon water to keep from turning brown)

1 red Fuji apple - cored, peeled and diced
1 granny smith apple - cored, peeled & diced
1 c. chopped celery
1 c. chopped nuts

Open and put into a LARGE bowl:

2  16 oz. cans whole berry cranberry sauce
1  20 oz. can pineapple chunks, drained good
2  15 oz. cans mandarin oranges, drained good

Add partially set up jello to above items.
Add fruits and nuts and stir all items together thoroughly.
Put in frig to "set up."

Serves 15/18 people.

Photo courtesy, Creative Commons License.

Contact Us

The Florida Conference of The United Methodist Church

450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815

(863) 688-5563 or toll free (800) 282-8011