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Holiday Cranberry Salad

Holiday Cranberry Salad
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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Ingredients

  • 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

Method

  • 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.

Kitchen Helper 2

medium saucepan
Salad Mold 1
Salad Mold 2
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Course Salad
Cuisine American
Keyword Christmas, Congealed Salad, Cranberry, Jell-O, Thanksgiving

Notes

Yield 15-18 servings. 
Recipe from December 1982 edition of Southern Living, page 117.