A vintage handwritten recipe for a Holiday Cranberry Salad made with cherry flavored gelatin, sugar, boiling water, crushed pineapple, lemon juice, fresh cranberries, oranges, chopped celery, lettuce leaves, sugar frosted cranberries, and orange twists.
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- 3 pkg cherry flavored gelatin 3-ounce package
- 1 cup sugar
- 2 cups boiling water
- 1 can crushed pineapple 15.25 ounce can
- 2 tbsp lemon juice
- 2 cups fresh cranberries, ground
- 2 small oranges, unpeeled and seeded
- 2 cups chopped walnuts
- lettuce leaves
- sugar coated cranberries
- orange twists
Dissolve gelatin and sugar in boiling water.
Drain pineapple, reserving juice; set aside.
Add water to pineapple juice to measure 1 cup.
Stir in lemon juice.
Stir juice mixture into gelatin mixture.
Chill until consistency of unbeaten egg whites.
Add cranberries, orange, celery, and walnuts to gelatin mixture; mix well.
Pour into a lightly oiled 10-cup mold, chill until set.
Unmold on lettuce leaves; garnish with frosted cranberries and orange twists.
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Course Salad
Cuisine American
Keyword Christmas, Congealed Salad, Cranberry, Jell-O, Thanksgiving
Yield 15-18 servings.
Recipe from December 1982 edition of Southern Living, page 117.