A Cranberry Salad Keepsake
A dazzling ruby delight! This cranberry salad is a harmonious blend of sweet and tart, a refreshing symphony of flavors and textures that elevates any occasion. The vibrant cranberries dance with juicy pineapple, crunchy walnuts, and a hint of cherry, creating an unforgettable culinary experience.
Nutrition
-
Carbohydrate
37 g
-
Fiber
2 g
-
Protein
3 g
-
Saturated Fat
1 g
-
Sodium
76 mg
-
Sugar
34 g
-
Fat
5 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
2 mins
In a large bowl, carefully pour boiling water over the cherry gelatin. Stir continuously until the gelatin is completely dissolved, ensuring a smooth, lump-free consistency. (Approximately 2 minutes)
02 Step
Recipe View
5 mins
In a saucepan over medium heat, gently melt the jellied cranberry sauce, stirring occasionally to prevent scorching. Once melted, pour the cranberry sauce into the gelatin mixture and stir to combine. (Approximately 5 minutes)
03 Step
Recipe View
3 mins
Fold in the diced apple, chopped walnuts, and crushed pineapple with its juice. Ensure all ingredients are evenly distributed throughout the mixture. (Approximately 3 minutes)
04 Step
Recipe View
8 hrs
Pour the mixture into a decorative mold or serving dish. Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the salad to fully set and the flavors to meld together beautifully.
For an extra layer of flavor, consider adding a splash of orange liqueur or a teaspoon of almond extract.
If you prefer a smoother texture, you can use cranberry sauce without whole berries.
Garnish with fresh cranberries and a sprig of mint before serving for an elegant presentation.
RECIPE REVIEWS
Avarage Rating:
4.9/ 5 ( 9 Ratings)
Total Reviews: (3)
Patsy Ritchie
May 30, 2025I added some orange zest to brighten the flavors, and it was a huge hit!
Morgan Lehner
May 16, 2025Easy to follow and delicious! I love the combination of textures and flavors.
Vivianne Runteadams
Mar 24, 2025This recipe is a family favorite! I make it every year for Thanksgiving.