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Grandma's Cranberry Salad

We love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans add a wonderful crunch that we'd never had before in a cranberry salad.
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Prep Time 23 hours 10 minutes
Cook Time 5 minutes
Servings: 12 serving(s)
Calories: 197
Ingredients Method

Ingredients
  

  • 1 package(s) cherry jell-o (3 oz box)
  • 1 cup(s) hot water
  • 3/4 cup(s) sugar
  • 1 tablespoon(s) lemon juice
  • 1 cup(s) drained crushed pineapple, juice reserved (8 oz can)
  • 1/2 cup(s) reserved juice
  • 1 cup(s) ground cranberries
  • 1 - orange, ground
  • 1/2 cup(s) pecans, chopped

Method
 

  1. Boil the cup of water. Dissolve the Jell-o in the hot water in a 9x13-inch pan; mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well.
  2. Add the remaining ingredients and mix. Chill overnight.
  3. Grandma's Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!