Cranberry Salad

Submitted by: Connie Thuenemann, Clinton County Electric Cooperative, Inc.


  • 1 pound raw cranberries
  • 1 teaspoon baking soda
  • 1 20-ounce can pineapple tidbits
  • 2 cups sugar
  • 2 small packages of strawberry or cherry jello
  • 1 cup diced celery
  • 1 cup chopped pecans


  • Boil berries until they pop.
  • Drain and put back into pot to cook with 2 cups sugar and juice from the can of pineapple.
  • Cook until berries are done. Add both packages of jello, stir until mixed. Let cool.
  • Once cooled, add diced celery, chopped pecans and pineapple tidbits.
  • Place in serving dish and chill for at least 4 hours before serving.