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Grandma’s Cranberry Salad – I grew up with my grandmother and mom making this every year for the holidays. This is not your standard cranberry out-of-the-can mush. You make it the night before and let it chill overnight. This is one less dish you have to make the next day. I have carried on the tradition and served this for my family and friends. It is super yummy!
Ingredients
- 1 package(s) cherry Jell-o (3 oz box)
- 1 cup(s) hot water
- 1 cup(s) sugar
- 1 tablespoon(s) lemon juice
- 1 cup(s) drained crushed pineapple, juice reserved (8 oz can)
- 1/2 – 1 cup(s) pineapple juice (use the reserved juice and add water to make 1/2 to 1 cup liquid)
- 1 cup(s) ground cranberries
- 1 – orange, ground
- 1/2 cup(s) pecans, chopped
Directions
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STEP 1Boil the cup of water. Dissolve the Jell-o in the hot water in a 9×13-inch pan; mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well.
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STEP 2Add the remaining ingredients and mix. Chill overnight.
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STEP 3Grandma’s Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!
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