Cranberry Salad

Name: Cranberry Salad
Yield: 10 Servings
Ingredients: 3 packages strawberry gelatin (3 oz. packages, can also use raspberry); 4 cups water; 1 can cranberry sauce; 1/4 cup sugar; 2 tablespoons orange peel rind (grated); 2 tablespoons lemon juice; 1 cup crushed pineapple (drained); 2 cups diced celery; 3/4 cup walnuts

Source: Utah State University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Sweet strawberry gelatin and tart cranberry sauce make a yummy dish. Make ahead and keep in the refrigerator until ready to eat.

Makes

10 Servings

Ingredients

3 packages strawberry gelatin (3 oz. packages, can also use raspberry)
4 cups water
1 can cranberry sauce
1/4 cup sugar
2 tablespoons orange peel rind (grated)
2 tablespoons lemon juice
1 cup crushed pineapple (drained)
2 cups diced celery
3/4 cup walnuts

Directions

Wash hands with soap and water.
Make gelatin and refrigerate until partially set.
Beat cranberry sauce.
Grate orange peel into sugar and add to cranberry sauce with rest of ingredients.
Fold mixture into partially set gelatin. Refrigerate until set. Serve.

Notes

Suggested to serve with a mixture of instant lemon pudding mix and low-fat whipped topping. Learn more about: Cranberries Oranges Lemons Pineapples Celery

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.