Cranberry Salad

Submitted By: Shirley Revis


  • 1 (12- to 16-ounce) bag cranberries
  • 1 cup sugar
  • 2 cups boiling water
  • 2 (3-ounce) packages cranberry gelatin
  • 1 (16- to 20-ounce) can crushed pineapple (reserve juice)
  • 1 cup chopped pecans
  • 1 peeled apple


Day before: Wash cranberries and process half of them with ½ cup of sugar. Process
other half of cranberries with remaining sugar. Let cranberries sit, covered, overnight.
Add 2 cups of boiling liquid (using the pineapple juice as one cup of liquid and adding water to make the other cup) to the 2 packages of gelatin. Add cranberries, pineapple, pecans, and apple. Stir to mix. Pour into a serving bowl and refrigerate overnight. Yield: 6-8 servings.
“This recipe is my husband’s favorite. My friend, Sue, shared this with us at Thanksgiving, and we loved it with our dinner. Now I try and make it every few months to enjoy. Sue and I are constantly trading recipes. She is trying my Crockpot apple butter this week.”