Mom’s BEST (simple) Cranberry Salad
Well, mom told me it came from Laura’s mom – but since Laura’s mom is a mom and the cranberry salad is so very simple, I’ll still call it “Mom’s BEST (simple) Cranberry Salad”.
But what you really need to know, besides it’s simplicity and mom origins, is that it tastes REALLY good! And — I bet at least one ingredient will surprise you!
Mom knows best ::
Mom uses one can of jellied cranberry sauce (with no cranberries- but she told me to be sure and tell you that you can use the whole cranberry jellied sauce if you want), mandarin oranges (undrained), crushed pineapples (in heavy syrup, undrained), chopped pecans, one large box of any “red-colored” Jello, but she prefers raspberry.
Prepare the Jello by bringing one cup of water to boil and adding the Jello packet, stirring until sugar and gelatin are completely dissolved.
Place cranberry sauce in a medium mixing bowl and break into small + medium-sized bits with a fork.
Add pecans and ((undrained)) pineapple.
Then add the can of ((undrained)) mandarin oranges and gently stir in order to keep the mandarin oranges intact.
Add the dissolved Jello to the fruit.
Stir gently to combine.
Pour into a pretty bowl and chill until the cranberry salad is chilled or ready to serve.
Mom’s Tips for Success ::
Mom shared a couple of tips that I wanted to make sure to include:
- This salad lasts for about 10 days in the fridge.
- It is also the perfect dish to take to a family who is receiving meals ((like for the birth of a baby or a death or surgery or just because)). A green salad lasts a day or two tops, but this type of delicious salad lasts over a week.
- Any red Jello works great, but mom prefers raspberry.
A simple, delicious version of traditional cranberry salad, with all of the flavors you will expect, orange, pineapple, pecans and of course pecans! With such a simple recipe, you will be tempted to use it from now on!
Mom’s BEST (and simple) Cranberry Salad
- large (6 oz) box raspberry Jello
- 1 cup boiling water
- 14 oz can jellied cranberry sauce
- 20 oz can pineapple in heavy syrup, undrained
- 1 c chopped pecans
- 15 oz can mandarin oranges, undrained
Add Jello powder to boiling water ((in a small mixing bowl)). Stir to dissolve completely.
Add cranberry sauce to a medium mixing bowl and mash with a fork or potato masher, leaving some medium-sized chunks for flavor.
Add pineapple (undrained) and pecans, stirring to combine.
Fold in mandarin oranges (don’t drain).
Then pour dissolved Jello into the medium bowl containing the other salad ingredients.
Stir gently to combine, taking care not to break apart the mandarin oranges.
Once the cranberry salad is evenly mixed, pour into a pretty serving bowl and refrigerate until ready to serve ((or until it is set)).
Serves 8-10 and lasts up to 10 days refrigerated.