Cranberry Salad

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.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy