Reviewed: Nov. 30, 2011

I have been making this salad for 2 years at Thanksgiving and everyone loves, loves it. Mine never sets up like a jello salad (not sure if it is suppose to) so I put it in a cake dish and that works fine. I do cut back on the sugar I usually end up adding 1 1/2 cups or to taste, and I use the juice from the canned pineapple for some of the liquid and add water to make up the difference. It's a winner!!!!

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Reviewer:

ChristineO

Reviewed: Dec. 29, 2010

This is a wonderful recipe. It's deliciously sweet and a bit crunchy with lots of yummy fruit. One important note, it says refrigerate "until chilled," which I tried, refrigerating it for about two hours. When it was time to bring it to my potluck, it was not at all solidified so I had to grab a can of cranberries to bring instead! It really needs about FOUR hours of chilling to solidify, especially with all the stuff in it. Just important to know in order to plan ahead.

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Reviewer:

sarah

Living In: Temecula, California, USA

Reviewed: Nov. 24, 2010

I've used this recipe for more than 10 years and it's the best I've found! No need to add anything. You can feel good about the all the good things in it, and even the kids love this one!

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Reviewer:

wilsonsn

Reviewed: Mar. 28, 2009

It felt like something was missing from this.

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Reviewer:

FoxieMonaWookie

Reviewed: Dec. 26, 2008

I made exactly per the recipe, except left the nuts out. Very good and a wonderful change from "Straight up" cranberry sauce. I will probably add another orange next time.

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Reviewer:

MommaOfThree

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 21, 2007

Fantastic recipe!! I changed a few things though. I omitted the carrots and pecans. I used cranberry and raspberry gelatin. Other than that this was a huge hit at my Thanksgiving. It has the PERFECT amount of sweetness and tartness. Even my 80 year old grandmother that only likes canned cranberry sauce gobbled this right up.

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Reviewer:

KIRPLNK

Reviewed: Dec. 7, 2007

This salad was so yummy! It is so crunchy, and sweet, and tart all at the same time. The fresh cranberries really make this dish! I tried chopping up my cranberries in my blender, and that was a miserable failure, so I resorted to using my hand-food processer, and that worked great! I used Strawberry Jello instead of raspberry, and it was perfect. This recipe makes a LOT of salad.. I had a huge amount left over in the fridge (we have a small family), but I kept munching on it all week.. it stays fresh for a long time! I will definitely make this again.

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Reviewer:

NATEYSMOM

Reviewed: Nov. 6, 2006

This salad was wonderful! Not to sweet with lots of cranberry and orange flavor. I did omit the carrot, though.

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Reviewer:

Naomi

Reviewed: Oct. 15, 2004

THIS WAS AWESOME! ive used this recipe for like 2 yrs and everyone has loved it!

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12 users found this review helpful

Reviewer:

BBIATCH20

Reviewed: Dec. 1, 2003

This was a very good base recipe. I didn't add sour cream, and I only had sugar free strawberry and surar free orange jello. I used them both and they tasted great! I also used a can of crushed pinapple and substituted some of the cold water with the pineapple juice I drain from the can. It was the favorite side this thanksgiving. Everyone loved it including my two yr old son. There were no leftovers.

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