This is my another one of my Grandmother’s recipes. I am working my way through her recipe book and thought Thanksgiving was the perfect time to make her cranberry salad recipe. I still remember her chopping the nuts by hand for this. But, I cheated and bought already chopped ones. This recipe is in her book of recipes and has a list of ingredients, but no directions, so, having not had it for quite a few years, I called my mother to ask her what she did with the two oranges. Well, she not only peeled them and sectioned them, but also peeled the membrane off of each section. Now, I’m not talking about the pith, I mean the membrane or skin that encloses each section. I did do this, but it takes quite a while, so I wouldn’t blame you if you just chopped up the sections.
I confess that I never liked this cranberry salad much as a kid because I didn’t like the fruit and nut combination, but it is one that I grew to love as an adult. It was even better than I remembered it. And, it makes a lot, probably enough to serve twelve people, so if you don’t need that much, you could easily cut the recipe in half.
- 2 3 ounce packages raspberry flavored gelatin (or sugar-free equivalent)
- 2 cups boiling water
- 1 cup cold water
- 2 14 ounce cans cranberry sauce
- 1 cup crushed pineapple
- 2 oranges, peeled and sectioned and membrane removed or chopped
- ½ cup chopped pecans
- Place gelatin in a large bowl. Stir in boiling water until all is dissolved. Add cold water. Stir well and refrigerate until firm (about 3 hours).
- Stir together gelatin, cranberry sauce, pineapple oranges and nuts.
- Refrigerate until serving. I made mine a day ahead.