Reviewed: Nov. 20, 2009

My mom makes a cranberry relish sort of like this. You'll need whole fresh or frozen cranberries, sugar, gelatin (any red flavor, it doesn't really matter. We have tried all different.) At least 1 apple (I like Macintosh), 1 orange, a whole pineapple & canned pineapple juice. About 1 bag of cranberries to the 1 apple & orange & put in food processor or blender(mom just puts the apple & orange in whole). Add up to 1 cup of sugar then mix with red gelatin that has been mixed using 1/2 the water it states on package. I mix fresh pineapple "mush" + extra pineapple juice with the cream cheese. DELISH! & yes, people who do not like cranberries do like this. :) The cherries I might use this year to sweeten!

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love2beach

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Reviewed: Nov. 20, 2009

I have made this recipe for years with the following changes: use 2 packages of raspberry jello instead of one cherry and only use 3 cups of water and I use the whole cranberry sauce. It is not necessary to melt the cranberries on the stove, simply stir them into the hot jello before adding the cold water. I toast the pecans and then mold it in a decorative mold. When ready to serve warm the outside of the mold in a bath of warm water and turn it out onto a platter lined with decorative lettuce and garnish with orange slices. It's beautiful as well as tasty.

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Marleen

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Reviewed: Nov. 19, 2009

I am usaually the person who brings store bought things to potlucks...but I went ahead and tried this recipe for a recent potluck at our church and for a beginner, it turned out very good! I got so many compliments and even had people asking ME for the recipe! I have even been asked to bring it again to our thanksgiving gathering. It is so easy and delicious!!! Try It.

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cindy

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Reviewed: Nov. 15, 2009

I have made this every Thanksgiving for several years. My family loves it. I do not make any changes to the recipe (no need for a cream cheese or sour cream topping). It's nice because you can make it a couple of days ahead of time and it's great with leftovers, too! If there is any left over!

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Sarah

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Prepared this for a trial run before Thanksgiving and family thought it very good!! Easy to prep..

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tater

Cooking Level: Expert

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Reviewed: Sep. 12, 2009

should have skipped the topping-- it was WAY too sweet -- this one was hardly touched...

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photodiva69

Cooking Level: Expert

Home Town: Houghton, Michigan, USA

Living In: Hancock, Michigan, USA

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Reviewed: May 31, 2009

great! made it iver the weekend, husband loved it, I did use cream cheese, coolwhip, and pecans for topping, without the topping, it might have been a little tart.

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ir2cute4me

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Reviewed: Mar. 31, 2009

This is an excellent cranberry dish. I made this yesterday with a topping and minor changes. I used a can of jelled cranberries, a can of whole cranberries, a large can of crushed pineapple, the cherries and as per another reviewer a small can of mandarin oranges. I drained the juices from the fruit and used it for the liquid to mix with the large box of cherry jello. I omitted the pecans at this point. After cooling to set, I made a topping using one 8 oz pkg of cream cheese, 12 oz. Cool Whip, 1/2 cup sugar and a small container of strawberry yogurt. I spread this on top, garnished it with fresh stawberries and sprinkled the chopped pecans on top. DELICIOUS!!!!!

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BUNNYM

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Reviewed: Jan. 26, 2009

I made this for my diabetic grandpa who recently had a stroke and is in hospital. He loves gelatin salads. I used sugar free jello, a little less cranberry sauce, and I drained all the fruit and added an extra package of sugar free cherry jello and 3/4 cup extra water (because the fruit has sugar in it.) I poured it into mini disposable tin foil loaf pans, and bring him one every day when we see him. He LOVES it! Thanks for making his day. As a side note: I hate gelatin salads, and I can't stop eating this one...I would eat it as a dessert and can't wait to try other flavors of jello, like black cherry or wild cherry or raspberry...mmmm.

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meatball

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Caledonia, Ontario, Canada

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Reviewed: Dec. 22, 2008

We are having a huge seafood christmas dinner and I new the Crans would be missed so I settled on this recipe to get it in there somehow. I added a small can of mandarin oranges I chopped, I made the other reviewers sauce and set aside, This hasn't even hit the fridge to set when my husband came by to do a (taste test), All I heard was "WOW, where you get this, This is great", So my mold will be an inch lower than it should be,(extra testers) More room for topping I guess, So This is a Huge hit and it hasn't even set up Yet, Thanks, I'm gonna make another one I see where this one is headed already!

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Michelle

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Reviewed: Dec. 21, 2008

I don't eat fruit, but everyone told me this was one of the best gelatin salads they ever had. I topped it with the tangy topping that MPCHARVAT recommended. I also saved the juice from the cherries and used as part of the boiling water. I sent this recipe home with all the families that were over. They have since told me they have made it for potlucks for their work,etc and they have not brought any home.

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WEEBLES

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Reviewed: Dec. 14, 2008

This recipe can easily be used for a refreshing dessert. Serve with gelatin set in champagne glasses and top with whipped cream. Top with a pecan half. Use all the fruit(s)drained liquid to create a portion of the liquid required in this recipe. The flavor will be enhanced! Leave nuts out of the recipe for those who do not care for nuts!

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DAZLER

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: Dec. 6, 2008

We're hooked. It was really good. I served it on Thanksgiving with the topping given by one of the reviewers here which is also excellent. I couldn't find the cherries anywhere and finally used a can of fruit cocktail I happened to have. Used whole cranberries. My sister-in-law and niece hate cranberries but LOVED it. Will make with cherries next time. Still, rave reviews from everyone. Thanks for the recipe!

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Judy

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 4, 2008

This was really good. Use the right amount of Jello - a small box is 3 oz so you need two boxes. Prepare the Jello according to this recipe directions, not the box directions, otherwise you're adding twice the amount of water than needed. I used sweet cherries packed in water and pineapple packed in its own juice to cut down on the sweetness. I also added a teaspoon of lemon juice. I used the cherry juice and added enough water to make 2 cups for the liquid. I left the pecans out. I'll be making this again soon.

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mlkb

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Laurel, Maryland, USA

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Reviewed: Dec. 1, 2008

This was so yummy!! Two people asked for the recipe. I did not use the nuts. People who do not like cranberry loved this salad. Thank you!

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JANELLEMP

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Reviewed: Dec. 1, 2008

better if pecans left off I think!

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Kelli-TX

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Reviewed: Nov. 30, 2008

Very tasty! You cannot taste the cranberry at all! I actually feel like it's kinda healthy with all the different fruits and the addition of nuts. Yum!

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YummyMummy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 30, 2008

One word: fabulous. The dish was a huge hit at our Thanksgiving dinner for a large group of friends. I made the recipe as stated and it was perfect. This receipe is a keeper.

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