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Cranberry-Strawberry Salad

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 20 mins
Total time 8 hrs, 50 mins
Yield Makes 12 servings
This congealed salad is a cool, delicious twist on a retro luncheon staple.


  • 1 1/2 cups fresh or frozen cranberries
  • 2 cups diced fresh strawberries
  • 1/2 cup sugar
  • 2 cups boiling water
  • 3 (3-oz.) packages strawberry-flavored gelatin
  • 2 cups cranberry juice, chilled
  • 1 (8-oz.) can crushed pineapple, undrained
  • 1 cup diced celery

How to Make It

  1. Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.

  2. Stir together cranberries, strawberries, and sugar in a medium bowl.

  3. Stir together 2 cups boiling water and gelatin in a large bowl, stirring 2 minutes or until gelatin dissolves. Stir in juice, and chill 30 minutes or until consistency of unbeaten egg whites. Stir in cranberry mixture, pineapple, and celery. Spoon mixture into 12 lightly greased (2/3-cup) molds; cover and chill molds 8 hours or until firm.