🍇 Grandma’s Cranberry Salad (Old-Fashioned Holiday Recipe)
Ingredients
(Serves about 8–10)
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1 (12 oz) bag fresh cranberries
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1 cup sugar
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1 (8 oz) can crushed pineapple, undrained
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1 medium apple, finely chopped (Granny Smith or Honeycrisp work well)
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½ cup chopped celery (optional, for crunch)
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½ cup chopped pecans or walnuts
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1 (3 oz) package raspberry or cherry Jell-O
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1 cup boiling water
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¾ cup cold water
🧑🍳 Instructions
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Prepare the cranberries:
Rinse cranberries and pulse in a food processor until finely chopped (but not puréed).
Transfer to a bowl, stir in the sugar, and let sit for at least 1 hour (up to overnight in the fridge) to draw out the juices. -
Make the Jell-O base:
In a medium bowl, dissolve Jell-O in 1 cup boiling water.
Add ¾ cup cold water, stir, and allow to cool until just slightly thickened (refrigerate about 30–40 minutes). -
Combine everything:
Stir in the sugared cranberries, pineapple (with juice), chopped apple, celery, and nuts.
Mix well to evenly distribute fruit and nuts. -
Chill to set:
Pour mixture into a serving bowl or a decorative mold.
Refrigerate at least 4 hours or until firm. -
Serve:
Unmold onto a serving plate (if molded) or serve directly from the bowl. Garnish with a dollop of whipped cream if desired.
🥄 Tips & Variations
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Make it ahead: This salad tastes even better after a day — the flavors meld beautifully.
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No Jell-O version: Skip the gelatin and mix the sugared cranberries with pineapple, apple, celery, and nuts for a fresh-style relish.
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Add oranges: Substitute part of the apple with finely chopped orange (including some zest) for a citrusy twist.
Would you like me to give you a no-Jell-O vintage version or the fluffy “Grandma’s Cranberry Cream Salad” next (the one made with whipped cream and cream cheese)?
