Cranberry congealed salad: a concise orientation before we get practical.
This cranberry congealed salad is a family favorite and we all want to take home leftovers. Mom found this recipe years ago and I’m not sure where it came from, but it is delicious. The ingredients are simple and flavorful. I’ve shared the recipe before, but wanted to make it a dedicated post. You can see the recipe below in a printable format. It’s not Thanksgiving without this side dish and it also works for Christmas as well. My family loves it!
Cranberry Congealed Salad
Great side dish for Thanksgiving or Christmas
Ingredients
-
1
can
Crushed pineapple (15 oz) -
1 & 3/4
cup
Pineapple Juice + an additional 3/4 cup -
2
small pkg.
Raspberry Jello or 1 large -
1
can
Whole Cranberry Sauce -
1
cup
Diced apples -
1/2
cup
Chopped walnuts or pecans - Grated peel of one orange
Instructions
Drain crushed pineapple, reserving the juice and combine with canned pineapple juice (1 & 3/4 cups total) in saucepan. Bring to boil. Stir in gelatin until dissolved, break up cranberry sauce & add to gelatin (breaking up in the pan). Stir in 3/4 cup more pineapple juice. Add crushed pineapple, diced apple, chopped nuts grated orange peel. I usually add a bit more chopped nuts, so add to taste. Pour in 9×13 dish. Make sure you mix it all evenly in the dish. Chill until firm.
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