Cherry Cranberry Salad Recipe - Allrecipes.com
  • READY IN 3+ hrs

Cherry Cranberry Salad

Recipe by  

"My mom has made this every year for Thanksgiving and Christmas for as long as I can remember, and now I am the one making it for her to continue the tradition. We always use frozen cranberries, but fresh works fine too. Don't ever settle for cranberry salad from a can when you can make something this tasty so easy. I've had many people say they don't like cranberries but love this!"

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Original recipe makes 16 servings Change Servings

Directions

  1. Combine cranberries and water in a saucepan. Bring the water to a boil, reduce heat to medium, and cook until all the cranberries have softened and popped, 5 to 7 minutes; remove from heat to cool slightly.
  2. Stir sugar and gelatin into the cranberry mixture until dissolved completely. Add pineapple with juice, apples, and walnuts into the cranberry mixture; pour into a 2-quart serving bowl.
  3. Cover bowl with plastic wrap and refrigerate until chilled and firm, 3 to 4 hours.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 3 hrs 20 mins
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Reviews More Reviews

Nov 09, 2013

I found this recipe here about 3 years ago. I came here looking for an inexpensive substitute for the $4 a pound salad I used to get at a large chain grocery store. While I loved that store bought salad, it seemed a bit pricey. This was just what I was looking for. I've made this dish many times. I usually make it exactly as written. I've also made it with pecans instead of walnuts and it was just as fabulous. It has become an expected holiday dish in my family. Not only is it delicious, but it also looks very festive on my holiday table.

 

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Nutrition

  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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