ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Salad

Yield Makes 8 servings
Always a favorite on the holiday table, this congealed cranberry salad is packed with chopped apple, celery, pineapple, and chopped pecans and sweetened up with marshmallows.


  • 1 (12-ounce) package fresh cranberries
  • 1 cup sugar
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 (3-ounce) package raspberry gelatin
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 (15-ounce) can mandarin orange sections, undrained
  • 2 large celery ribs, diced
  • 1 medium Granny Smith apple, diced
  • 1/2 cup finely chopped pecans, toasted
  • 1 cup miniature marshmallows

How to Make It

  1. Process cranberries and sugar in a food processor until cranberries are coarsely chopped. Add pineapple, and pulse 3 times.

  2. Sprinkle raspberry gelatin and unflavored gelatin over 1/2 cup cold water in a large saucepan; stir and let stand 1 minute.

  3. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Stir in cranberry mixture, oranges, and next 3 ingredients. Cool to room temperature. Stir in marshmallows, and pour into a 13- x 9-inch pan. Chill 8 hours.