Cranberry Salad

Submitted by: Joan Blindt, McDonough Power Cooperative
Servings 10
Calories 156kcal


  • 2 cups cranberries washed and sorted
  • 2 small packages cherry Jell-O
  • 1 cup water
  • 3/4 cup granulated sugar
  • 2 small or one large apples cored and chunked not peeled
  • 1/2 navel orange chunked, do not remove peel
  • 2 ribs celery diced
  • 1/2 cup walnuts chopped


  • Prepare Jell-O in 1 cup boiling water, allow to cool; set aside.
  • Process all fruits in food processor, medium chopped, not fine.
  • Pour into large prep bowl. Add sugar, Jell-O, celery and walnuts to fruits. Pour into desired mold or glass bowl.
  • Chill at least 4 hours or overnight. May garnish with mint sprigs, whole cranberries and twisted orange slices.
  • Note: Our Blindt ancestors prepared this every Thanksgiving, and we continue to carry on the tradition.


Nutrition information: 156 calories; 3.8g fat; 8mg sodium; 25.3g carbohydrates; 1.8g protein.