Cranberry Salad

Prep Time
Cook Time
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"This is a dish that has become a holiday tradition for my daughter. She loves it and I make it every year for Thanksgiving or Christmas. Very simple and delicious! Recipe is from the book More So Fat, Low Fat, No Fat by Betty Rohde. NOTE: I only used one package of cranberries and after adding sugar ended up with 3 cups cranberries. Switched the water to 3/4 cup and the orange juice to 1 cup, used a golden delicious apple instead of a granny smith, and pecans instead of walnuts. The jello firmed up a lot better and we liked the sweeter flavor and the pecans."

Original recipe yields 8 servings


  • Serving Size: 1 (209.9 g)
  • Calories 252.6
  • Total Fat - 5.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 2.2 mg
  • Sodium - 96.1 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 3.6 g
  • Sugars - 40.7 g
  • Protein - 3.5 g
  • Calcium - 24 mg
  • Iron - 0.6 mg
  • Vitamin C - 29.2 mg
  • Thiamin - 0.1 mg

Step 1

Place cranberries in a food processor and pulse until berries are coarsely chopped. Depending on size of your food processor this may need to be done in two batches. Add cranberries to a medium size bowl, add sugar, and stir well. Set bowl aside until sugar has dissolved stirring occasionally.

Step 2

In another bowl add the gelatin and hot water, stir until gelatin is well dissolved. Pour in cold water and orange juice, let cool. Fold in cranberries to gelatin mixture and add crushed pineapple along with grated apple. If using nuts also add them now. Stir mixture well and pour into your favorite mold or dish and refrigerate until firm.

Tips & Variations

No special items needed.



This was a hit at a potluck. I doubled recipe, and adjusted amount of liquid down. 2 cups boiling water and 1 1/4 cup OJ. Left out the nuts due to one of the guests having a nut allergy. It was a hit. Nice blend of sweet and tart (used Granny Smith apples).

review by:
(24 Dec 2019)


I made this last night to bring to my sisters for Sunday dinner. They were so happy I brought it when they started eating it and we loved it with our Roast Pork, potatoes, rolls and coleslaw. This won't be the last time I make it!

review by:
(1 Dec 2013)


Very very good, thank you!

review by:
(21 Jan 2012)