This Holiday Cranberry Salad is the best fresh cranberry salad recipe I have ever tasted. It is a recipe that my Mother has been making for years and years and years. Between my Dad and me, we practically inhale this stuff! (No, I’m not exaggerating at all!) As a matter of fact, it’s so good we often refer to it as a “dessert” rather than a “salad.” It’s also a great gluten-free salad.
Since this salad keeps well for up to 3 weeks, it is a great side dish to keep on hand during the holidays. One full recipe will fill a gallon size container so you can easily divide portions and serve it at several parties or family gatherings. It’s also a great “make ahead” dish because you make it the day before and allow it to “set-up” overnight. One less dish to create the day of your party.
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Due to their high nutrient and antioxidant content, cranberries are high on the list of healthy foods. The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, prevention of gum disease, improved immune function, decreased blood pressure and more. Plus, 1/2 cup of fresh cranberries = 25 calories!
Fall is the best time to get fresh cranberries since they are harvested through September and October. The best cranberries are firm to the touch and unwrinkled. You can refrigerate cranberries for up to two months, plus they can be frozen for later use.
CRANBERRIES + APPLE + ORANGES
Place fresh cranberries into a large strainer and rinse with cool water. Drain well. Place cranberries in a food processor or food grinder; grind until they are in small pieces, Also grind one large red unpeeled apple and two peeled oranges. Add them to the ground cranberries and mix it all together.
A TOUCH OF SUGAR
Since cranberries are fairly tart, this recipe calls for the addition of sugar. Place sugar in the cranberry mixture and combine well. Set aside for at least 10 minutes to allow the sugar to dissolve into the cranberries.
Pour strawberry gelatin mix into a large mixing bowl. Bring 4 cups of water to a boil. Add the boiling water to the gelatin and stir until the gelatin is totally dissolved. Allow the gelatin to cool to room temperature. Pour the cooled gelatin into the cranberry mixture and stir until the gelatin is incorporated.
DON’T FORGET PECANS
Gently fold slightly chopped pecans into the cranberry mixture. The nuts give the salad a nice texture and they add a little “crunch” to the salad. If you do not care for pecans you can simply omit this step.
Carefully pour the mixture into a gallon container with a lid and place in the refrigerator for at least 12 hours, or overnight.
Now comes the hard part… waiting patiently for the salad to “set-up” before diving into it!
GRAB YOUR PRETTY BOWL
This salad is the perfect reason to dust off your pretty serving bowl! Along with being a fabulous side dish, the red color and texture in this salad is beautiful and really adds visual appeal to your tablescape.
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