It’s not the holidays unless Cranberry Pecan Salad is on the table! I have fond memories of my mother-in-law, Mareta, serving this yummy dish at Thanksgiving and Christmas. It goes perfectly with roasted turkey and glazed ham. It’s also a great side kick to my Grilled Pork Tenderloin.
If you need something to take to a potluck dinner, Cranberry Pecan Salad is easy to make and as quick as lightning to throw together. And, you don’t have to wait until the holidays to make this congealed wonder. My momma used to make it every week and eat it all year long!
How to Make Cranberry Pecan Salad
This recipe couldn’t be easier! Start by emptying 2 boxes of black cherry gelatin (ad) into a 13 X 9 dish. Add 1 cup of hot water and stir until gelatin is mixed well. Next, add 1 cup of cold water to cool things down.
Drain a can of crushed pineapple and add it to the mix. Chop 1 cup of pecans, and open a can of whole cranberry sauce. Pour both into the dish and mix everything together.
That’s all the work you have to do! Now, just pop that baby into the refrigerator and let it work its magic for at least a couple of hours. Once the gelatin is set, this delicious salad is ready to serve!
Some folks add celery to this salad, but my son isn’t too keen on the green stuff so I leave it out. You could also grate an orange and add a couple of tablespoons of orange rind to zest things up. But, I like how easy this recipe comes together without too much fuss.
I’ve also made this recipe with different flavors of gelatin like orange and lemon, but I love the color and intensity of black cherry. (ad) This is one of those recipes you can tinker with and it still packs a lot of punch.
How do you like to make your Cranberry Pecan Salad? Leave a comment below and tell me all about it!Print
It’s not the holidays unless Cranberry Pecan Salad is on the table! This congealed salad is packed with cranberry, pineapple and pecan flavor.
- 2 boxes (3 oz.) black cherry gelatin (ad)
- 1 cup hot water
- 1 cup cold water
- 1 cup pecans, chopped
- 1 can (14 oz) whole cranberry sauce
- 1 can (20 oz) crushed pineapple, drained
- In a 13 X 9 dish, mix both boxes of gelatin with 1 cup of hot water until well blended.
- Add 1 cup of cold water and mix well.
- Chop 1 cup of pecans and add to mixture.
- Pour in a can of whole cranberry sauce and crushed pineapple (drained).
- Stir together and refrigerate for at least 2 hours, or until gelatin congeals.
Other flavors of gelatin can be used in this recipe if desired.
- Category: Salads, Sides
- Method: Mix by Hand
- Cuisine: American
Keywords: cranberry pecan salad, cranberries, congealed salad, Jello, pecans, pineapple, sides, Thanksgiving, Christmas, holidays