Grandma Jim’s Cranberry Salad

by Amy

Growing up, we would always go to Grandma Jim’s for Thanksgiving and Christmas and she always made this cranberry salad.  I wish I could say I’ve been eating it for over 30 years, but that just isn’t true.  You see, I was a bit of a picky eater as a child.  My usual Thanksgiving and Christmas meal consisted of ham or turkey, Gram’s rolls, mashed potatoes and gravy and possibly green beans.  I’m not sure why I thought nothing else was up to snuff for my taste buds, but thankfully as an adult, those same taste buds changed and I began branching out to the rest of the great items she would prepare for our feasts. This was one of those dishes and I’m so glad I tried it because it has become one of my most favorite dishes.  And, to make it even better, it’s super easy!

Grandma Jim’s Cranberry Salad
2 cups of fresh cranberries, washed and drained
1-½ cups Water
1 cup sugar
1 3 oz. pkg Cherry Jello
1 small can (8oz.) of crushed pineapple – (I sometimes use the 20 oz. can), drained
1 to 2 stick celery, diced fine
1 small ripe apple chopped
1/4 cup toasted pecans

Directions:
Combine the 2 cups of fresh cranberries and 1 1/2 cups of water in a medium sauce pan.  Cook on medium with the lid on until the cranberries burst, about 10 minutes.

  

 

 

 

 

 

Remove from heat and add the sugar and cherry Jello.  Stir until both are dissolved.

  

 

 

 

 

 

Add the drained, canned pineapple, chopped celery and diced apple.  Stir into the Jello mixture until well-coated. Pour mixture into serving bowl and let stand for about 10 minutes.

      

 

 

 

 

 

If desired, sprinkle with toasted pecans and cover with Saran wrap.  Refrigerate over night.

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{ 6 comments… read them below or add one }

Cheryl November 26, 2014 at 5:17 pm

This looks really good – but is the crushed pineapple drained or do you add the juice?

Thanks,
Cheryl

Reply

Amy November 29, 2014 at 9:03 pm

Hi Cheryl,
I use the juice as well. I made a different version this year and skipped the Jell-O, but added the whole can of crushed pineapple, with juice, and had no problems. If you fear it won’t set, reduce your water a bit.
Thanks!

Reply

Elizabeth J. November 11, 2016 at 12:35 am

I wanted to know if the water should be reduced to 1 cup if I am adding the pineapple and juice; in order for the jello to set?

Reply

Amy November 23, 2016 at 1:22 pm

Hi Elizabeth,
I usually don’t add the juice, as it prevents the Jell-O from setting. If you add it, it will probably have more of a relish texture than a Jell-O salad texture. Nothing necessarily wrong with that, but just be aware. 🙂

Reply

Cindy Shultz November 18, 2016 at 12:24 pm

Is it really a 20oz. can of crushed pineapple? That’s what I bought to make this with, but it just seems like lots of pineapple. Thank you!

Reply

Amy November 23, 2016 at 1:24 pm

Hi Cindy!
I think some of my family uses the smaller, 8 oz can, but I like pineapple, so I sometimes use the 20 oz. can. It is a lot of pineapple, but like I said, I enjoy pineapple, so you make the decision. Since you already purchased the 20 oz. can, you could just use half and be fine. Just be sure to drain what you’re using as the juice will prevent the Jell-O from setting up. 🙂

Reply

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