Cranberry Salad


Recipe courtesy of A Southerly Course by Martha Hall Foose

Serves 12

  • 2 packages of raspberry gelatin (3 ounces)
  • 3 cups orange juice
  • 2 unflavored gelatin (1/4 ounce)
  • 1 tablespoon fresh lemon juice
  • 1¼ cups sugar
  • 3 cups fresh cranberries
  • 2 granny smith apples, peeled, cored cut into wedges
  • 2 oranges, peeled and cut into bite size pieces
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1/4 cup pecans, chopped

Molded Cranberry Salad

 Cranberry Salad in Mold

Click image to enlarge


Heat orange juice in your microwave. Pour hot juice into a bowl and dissolve the raspberry gelatin. Soften the unflavored gelatin in 1/4 cup of cold water. Add to raspberry gelatin along with lemon juice and sugar.
Stir until well blended.

Grind cranberries and apples in your food processor until finely chopped. Add to the gelatin along with oranges, crushed pineapple and its juice and pecans.

Fold together and pour into a 9 x 13 inch glass dish or gelatin mold.
Refrigerate until firmly set, about 2 hours.

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