Classic Cranberry Salad

Name: Classic Cranberry Salad
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 10-12 serving(s)
Ingredients: 2 (12 ounce) packages frozen cranberries; 2 (3 ounce) boxes cranberry Jell-O gelatin or 2 (3 ounce) boxes other red gelatin; 2 cups boiling water; 2 cups sugar, divided; 1 large navel orange, cut into chunks, rind included; 1 1/4 cups red seedless grapes or 1 1/4 cups green grapes, cut into halves; 3/4 cup chopped pecans

Submitted by NoSpringChicken

"My husband's family has been using this traditional and delicious salad for holiday dinners for five generations. The women used to grind the cranberries and the orange in a food grinder, which was a messy job! Thank goodness for food processors! It can be made up to three days before serving, which is always a help when we are cooking for those holiday meals. Keep covered in refrigerator. Cook time is for chilling."

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Ready In:: 12hrs 30mins
Ingredients:: 7
Serves:: 10-12

ingredients

2 (12 ounce) packages frozen cranberries
2 (3 ounce) boxes cranberry Jell-O gelatin or (3 ounce) boxes other red gelatin
2 cups boiling water
2 cups sugar, divided
1 large navel orange, cut into chunks, rind included
1 ¹⁄₄ cups red seedless grapes or 1 1/4 cups green grapes, cut into halves
³⁄₄ cup chopped pecans

directions

Dissolve gelatin in boiling water; set aside.
In food processor, chop the cranberries while still frozen.
Add to the gelatin with 1 1/2 cup of sugar, stir to combine.
In food processor, chop orange chunks until finely chopped; add to cranberry mixture.
Stir in grape halves and pecans.
Pour into decorative bowl or mold and chill overnight.
Adjust sugar, if necessary.

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Reviews

It isn't Thanksgiving without this salad! Since Janice Mitchell is my Mother I asked her to post this recipe because as she said, my Grandmother used to make it, and I can still see her grinding those cranberries and oranges. She'd get them on her apron and you could just see her try her best not to curse up a storm! It's a great salad, please give it a try! And thanks Mom!

Gold Medal Flower

RECIPE SUBMITTED BY

NoSpringChicken

United States

The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.

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