Jellied Cranberry Salad

Jellied Cranberry Salad

A Taste of Holiday Nostalgia: Jellied Cranberry Salad from 1983

Close your eyes and take a step back in time to November 1983. The pages of Southern Living rustle in your hands, and the scent of crackling fireplaces and simmering spices fills the air. That’s when you stumble upon this gem: Jellied Cranberry Salad, a vibrant, retro dish that’s as much a feast for the eyes as it is for the palate.

Jewel Tones on a Sparkling Canvas:

Imagine ruby-red cranberries, their tart jewels popping against the emerald green of chopped celery and the golden flecks of chopped apples. This isn’t just a salad; it’s a mosaic of festive colors, a visual testament to the joys of the holiday season.

A Symphony of Sweet and Tart:

The cranberries, bursting with tangy goodness, are tamed by the gentle sweetness of sugar and apple juice. Each bite is a delightful dance of flavors, the tartness of the cranberries playing a lively counterpoint to the apple’s honeyed notes.

A Textural Surprise:

But wait, there’s more! Crunchy chopped pecans add a delightful textural surprise, their richness offsetting the cranberry’s tartness and creating a symphony of sensations on your tongue. And then there’s the jiggle of the gelatin, a playful element that adds to the charm of this retro classic.

A Taste of Home:

This Jellied Cranberry Salad isn’t just a dish; it’s a portal to a simpler time. It’s the memory of family gatherings, candlelit dinners, and the joy of sharing homemade treats. It’s a taste of grandma’s kitchen, with its warmth, laughter, and scent of spices wafting through the air.

More Than Just a Side Dish:

This salad is a chameleon, gracing your holiday table with versatility. Serve it alongside your Thanksgiving turkey, nestled beside roasted ham on Christmas Eve, or as a refreshing counterpoint to spicy New Year’s Eve fare. Each time, it brings a taste of festive cheer and nostalgia to the table.

So, grab a copy of that vintage Southern Living, dust off your grandma’s recipe box, and whip up a batch of Jellied Cranberry Salad. With every bite, you’ll taste the sweetness of the holidays, the warmth of home, and the enduring charm of a recipe that’s stood the test of time. Happy holidays!

Jellied Cranberry Salad

Jellied Cranberry Salad
A vintage handwritten recipe from the November 1983 edition of Southern Living for a Jellied Cranberry Salad. Make this cranberry salad with fresh cranberries, sugar, unflavored gelatin, apple juice, celery, apples, and pecans.
Print Recipe


  • 4 cups fresh cranberries, coarsley chopped
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup apple juice
  • 1/4 cup finely chopped celery
  • 1/4 cup peeled, finely chopped apples
  • 1/4 cup chopped pecans


  • Combine cranberries and sugar in a large mixing bowl; let stand 15 minutes, stirring occasionally.
  • Sprinkle gelatin over apple juice in a small saucepan.
  • Let gelatin soften for five minutes.
  • Cook over low heat, stirring occasionally until gelatin dissolves.
  • Add gelatin mixture, celery, apples, and pecans to cranberries; mix well.
  • Pour into a lightly oiled 4 cup mold.
  • Chill.

Kitchen Helper 2

Large Mixing Bowl
medium saucepan
Salad Mold 1
Print Recipe Pin Recipe
Course Salad
Cuisine American
Keyword Congealed Salad, Cranberry, Thanksgiving


Yield: 6 to 8 servings. 

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