Cranberry Salad for Thanksgiving The Best Recipes

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Cranberry Salad for Thanksgiving

"Even people who don't like cranberries or the canned cranberry sauce seem to like this recipe. It is easy to make and keeps for weeks after it is made. I sometimes top it with a dollop of whipped cream. Double the recipe for the holidays. It will fill a mold or a trifle bowl and makes a beautiful presentation on the Thanksgiving or Christmas table."

Ingredients :

• 1 (20 ounce) can crushed pineapple, drained and juice reserved
• 1 cup water
• 1 cup orange juice
• 2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
• 1 (16 ounce) can whole berry cranberry sauce
• 1 Granny Smith apple, diced
• 1/3 cup coarsely chopped fresh cranberries
• 1/3 cup chopped pecans

Instructions :

Prep : 15M	Cook : 12M	Ready in : 9H20M

• Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.
• Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.

Notes :

• If you stir the heavier items in before the gelatin mixture has begun to set, they will all sink to the bottom.
• I always make this the night before I am going to serve it, so I make sure it has plenty of time to set and for the flavors to really combine and come out.

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