Holiday Cranberry Salad Recipe
This cranberry salad recipe is one of our family’s favorite holiday traditions. We serve it on Thanksgiving Day with turkey and on New Year’s Day with baked ham.
It is a refreshing salad with the crunch of apples, walnuts, and celery highlighted by cranberries and mandarin oranges. It tastes great as an accompaniment to main courses and also makes a delicious dessert.
Our cranberry relish can be molded into a ring or served in a decorative bowl. Its beautiful medley of burgundy, orange, green, and white presents gorgeously on any holiday table!
The cranberry relish images featured here are made with orange and cherry gelatin. Use whichever flavor you prefer. Personally, I prefer cranberry or cherry, but the choice is definitely yours!
For best results, prepare the cranberry salad one day before serving it so that the gelatin has ample time to set.
Holiday Cranberry Salad
From the Kitchen of Judy Haftl Naujalis
- 9 oz cranberry, cherry, or orange flavored gelatin mix
- 2 envelopes unflavored gelatin (optional: use if making mold)
- 2 cups hot water
- 2 cups cold water (you will use less than this amount)
- 8 oz crushed pineapple, with syrup
- 16 oz whole berry cranberry sauce, chilled
- 1 cup apples, diced
- 1 cup celery, diced
- ½ cup walnuts, chopped
- 16 oz mandarin orange segments, drained
Yield: serves 8 as a side dish.
Dissolve the gelatin in hot water. Drain the juice from the crushed pineapple into a measuring cup. Top the juice with enough cold water to make two cups of pineapple water. Pour this pineapple water into the gelatin mixture and stir.
If you are molding this salad into a ring, then add two envelopes of unflavored gelatin and 1 cup of cold water to the mix. (If you are not molding the salad, then skip this step.) Cover and refrigerate until the gelatin begins to set.
After the gelatin mixture starts to thicken, add the chilled cranberry sauce, crushed pineapple, apples, celery, walnuts, and mandarin orange. Stir until combined.
If you would like to serve this cranberry salad as a ring, then pour it into a mold before refrigerating it. If you plan to serve it in a decorative bowl, then refrigerate the salad in a bowl. Cover and chill overnight.
Serve this holiday cranberry salad cold as a garnish for turkey or ham. Enjoy!
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