Cranberry Salad for Thanksgiving

Even people who don't like cranberries or the canned cranberry sauce seem to like this recipe. It is easy to make and keeps for weeks after it is made. I sometimes top it with a dollop of whipped cream. Double the recipe for the holidays. It will fill a mold or a trifle bowl and makes a beautiful presentation on the Thanksgiving or Christmas table.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 174 Calories

Ingredients

• 1 cup water
• ⅓ cup chopped pecans
• 1 cup orange juice
• 1 (16 ounce) can whole berry cranberry sauce
• 1 Granny Smith apple, diced
• 2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
• 1 (20 ounce) can crushed pineapple, drained and juice reserved
• ⅓ cup coarsely chopped fresh cranberries

Recipe Instructions

Step 1

Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.

Step 2

Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.