Cranberry Salad is our favorite Thanksgiving staple. Super easy to whip up using just a few simple, readily ingredients.
This salad is great on its own with its delectable flavor and texture. But this also tastes amazing with turkey or any of your fave proteins such as pork, ham, or even chicken.
The key to this amazing salad recipe is fresh ingredients. You’ll need just a couple of simple ingredients; pecans, oranges, apples, cranberries, pineapples, and celery.
The best cranberry salad recipes often include components that produce a well-balanced salad, and this dish is no different. The combination of ingredients brings this salad to the next level. Simple ingredients are thrown together and chilled before serving.
Because preparing for Thanksgiving or other holiday meals can be overwhelming, you should add simple recipes like this cranberry salad to your repertoire. They’re flavorful, can feed a big number of people, and leave plenty of leftovers.
You can prepare this cranberry salad in advance to reduce the stress related to holiday meal preparation. Before serving, it stays nicely in the refrigerator for up to three days.
Ingredients
2 cups pecans, chopped
1 package strawberry jello
2 large oranges, peeled and cut into chunks
2 large apples, unpeeled, chopped (I use granny smith)
1 package cranberries
1/2 c. celery, chopped fine peel from one orange, grated
2 c. of sugar
1/2 c. crushed pineapple
HOW TO MAKE CRANBERRY SALAD
After washing the cranberries, thoroughly drain them.
Peel the oranges and slice them into chunks.
Slice and chop the apples, leaving the peel on.
Next, mince both pecans and celery.
Place the cranberries, oranges, apples, pecans, celery, sugar, and pineapples with the juice in a large serving bowl. Mix until everything is combined.
In a cup of boiling water, dissolve the Jell-O, then pour this over the fruit mixture.
Place the salad in the fridge to chill, covered, for at least 1 to 2 days.
CRANBERRY SALAD
Ingredients
- 2 cups pecans chopped
- 1 package strawberry jello
- 2 large oranges peeled and cut into chunks
- 2 large apples unpeeled, chopped (I use granny smith)
- 1 package cranberries
- 1/2 c. celery chopped fine peel from one orange, grated
- 2 c. of sugar
- 1/2 c. crushed pineapple
Instructions
- After washing the cranberries, thoroughly drain them.
- Peel the oranges and slice them into chunks.
- Slice and chop the apples, leaving the peel on.
- Next, mince both pecans and celery.
- Place the cranberries, oranges, apples, pecans, celery, sugar, and pineapples with the juice in a large serving bowl. Mix until everything is combined.
- In a cup of boiling water, dissolve the Jell-O, then pour this over the fruit mixture.
- Place the salad in the fridge to chill, covered for at least 1 to 2 days.
