Cranberry Salad - Carolina Country

Cranberry Salad

5.0/5 rating 1 vote
Cranberry Salad


  • 3 cups fresh cranberries*
  • ¾ cup sugar (or 18-20 packs of Splenda or Truvia)
  • 1 can (8-ounce) crushed pineapple in juice
  • 2 small boxes of regular or sugar-free raspberry Jello
  • 3 tablespoons fresh lemon juice
  • 1½ cups apples, peeled and diced
  • ½ cup or more pecans, chopped (optional)


  1. Chop cranberries in blender and place in large bowl. Stir sugar into cranberries and set aside. *Freezing cranberries makes it easier to chop them in the blender.

  2. Drain pineapple, reserving juice. Add enough water to pineapple juice to make 2 cups liquid. Heat pineapple/water liquid to boiling, add Jello and stir until dissolved. Stir in 1 cup cold water and lemon juice. Let sit on counter until cool, and then place in refrigerator until slightly thickened.

  3. Mix drained pineapple, apple and cranberries together; add nuts if desired, and set aside.

  4. Once Jello has thickened (but not set), add the Jello to the pineapple/apple/cranberry mixture. Place in serving dish and chill several hours (best to chill overnight).

Recipe courtesy of

Lucy Buchanan of Indian Trail, a member of Union Power Cooperative

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Comments (1)

  • Going to make this over this holiday season QB...rhanks for sharing


    QB |
    October 30, 2015 |

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