Cranberry Salad With Crushed Pineapple & Pecans... A Definite Favorite
It wouldn’t be Thanksgiving around our house if this Cranberry Salad wasn’t on the menu. My Grandmother’s Eastern Star Chapter in Greenwood, AR made a cookbook and Granny submitted her recipe for Cranberry Salad. I got the cookbook as a wedding gift from her in 1964. I make it every year, along with the Lime Jello Salad recipe from the Ladies Auxiliary Cookbook.
This recipe takes a couple of days to make… the cranberry/sugar mix needs to set overnight… but it’s well worth it.
I’ve never cared for the cranberry “sauce” that comes in a can, but I could eat this cranberry salad any day of the week. Since I’ve replaced the “sugar” with Trehalose, anyone with blood sugar issues can enjoy it too.
Notice on the actual recipe in the book… that the strawberry jello just says “pkg”. In 1967 there was only one size “pkg” and that’s what is now the small box. I always double the recipe, so I use the larger box.
Cranberry Jello Salad
- 1 lb. fresh cranberries (ground up)
- 2 c. Trehalose (or sugar of choice)
- 1 pkg Strawberry jello (SMALL box)
- 1 1/2 c. Boiling water
- 1 c. crushed pineapple (drained)
- 1 c. chopped pecans
- 1 c. small marshmallows
- Mix ground cranberries and Trehalose and place in refrigerator overnight.
- Dissolve jello and Trehalose in hot water and refrigerate until it starts to “quiver”.
- Add cranberry mixture, crushed pineapple, nuts, and marshmallows.
- Return to refrigerator and allow to set… at least 2 hours.