Best Moms Cranberry Salad Recipes

CLASSIC CRANBERRY SALAD

Steps:

• Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
• Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.

CRANBERRY SALAD II

Steps:

• Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

GRANDMA'S CRANBERRY SALAD

Steps:

• 1. Boil the cup of water. Dissolve the Jell-o in the hot water in an 8-inch square pan mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well. Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way.
• 2. Add the remaining ingredients and mix. Chill overnight.
• 3. Grandma's Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!

MOM'S RAW CRANBERRY SALAD

Steps:

• Wash and pick through cranberries.
• Core and quarter apples.
• Seed and quarter orange.
• Grind in food processor starting with the orange, and then add apples and cranberries. You can do in batches so you don't over process it.
• We used a hand crank grinder to make this when I was a child.
• Add sugar (in the 50's we used 2 cups of sugar, so taste after a couple hours and adjust per your personal preferences).
• Let marinate for at least 6 hours or overnight.