Cranberry Salad

Cranberry Salad Recipe from USA with Pineapple, Cranberry Sauce, Raspberry Gelatin, Nuts, and Celery

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 6-8

Introduction

Cranberry salad is a classic dish that is perfect for holiday gatherings or any time you want a refreshing and tangy side dish. This recipe combines the tartness of cranberries with the sweetness of pineapple and the crunch of nuts and celery for a delicious and colorful salad.

History

Cranberry salad has been a popular dish in American cuisine for many years, especially during the holiday season. The combination of cranberries and other fruits and nuts has been a traditional way to enjoy the tartness of cranberries in a sweet and savory dish.

Ingredients

1 can (8 oz (227 g)) of crushed pineapple in its own juice
1 can (16 oz (454 g)) of Ocean Spray whole cranberry sauce
1 package (3 oz (85 g)) of raspberry gelatin
0.25 cup of chopped nuts
0.25 cup of chopped celery

How to prepare

Drain the pineapple, saving the juice. Add enough water to make 1.25 cups of liquid.
In a saucepan, bring the liquid to a boil and remove from heat.
Stir in the gelatin until it is completely dissolved.
Using a fork, break up the cranberry sauce and stir it into the gelatin mixture.
Allow the mixture to cool until it thickens slightly, then add the celery, nuts, and pineapple.
Pour the mixture into a mold and refrigerate until set.

Variations

Add diced apples or pears for extra sweetness and crunch.
Use different types of nuts, such as pecans or walnuts, for a different flavor profile.

Cooking Tips & Tricks

Make sure to drain the pineapple well to avoid excess liquid in the salad.

- Allow the gelatin mixture to cool slightly before adding the other ingredients to prevent them from sinking to the bottom of the mold.

- Refrigerate the salad for at least a few hours, or overnight, to ensure it sets properly.

Serving Suggestions

Serve this cranberry salad as a side dish with roasted turkey or ham for a festive holiday meal.

Cooking Techniques

This recipe requires boiling the gelatin mixture and allowing it to cool before adding the other ingredients.

Ingredient Substitutions

You can use fresh cranberries instead of canned cranberry sauce for a more tart flavor.

Make Ahead Tips

This salad can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the cranberry salad in a decorative mold or on a bed of lettuce for a beautiful presentation.

Pairing Recommendations

This salad pairs well with roasted meats, such as turkey, ham, or pork.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled.

Nutrition Information

Calories per serving

Calories: 100 per serving

Carbohydrates

Carbohydrates: 20g per serving

Fats

Total Fat: 1g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

This salad is a good source of Vitamin C and Vitamin A.

Alergens

This recipe contains nuts.

Summary

This cranberry salad is a low-fat, low-calorie dish that is high in Vitamin C and other essential nutrients.

Summary

Cranberry salad is a delicious and colorful side dish that is perfect for holiday meals or any time you want a refreshing and tangy addition to your menu. With a combination of cranberries, pineapple, nuts, and celery, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a sunny Saturday afternoon and I was visiting my dear friend Martha. We were chatting in her cozy kitchen, sipping on tea and catching up on life. As Martha busied herself with preparing lunch, she suddenly pulled out a vibrant red bowl filled with a delightful concoction that caught my eye.

"What's that, Martha?" I asked, my curiosity piqued.

"Oh, this is my famous Cranberry Salad!" she exclaimed with a twinkle in her eye. "Would you like to try some?"

I eagerly nodded and watched as she scooped out a generous portion onto a small plate for me. The salad was a beautiful mix of bright red cranberries, crunchy walnuts, and sweet pineapple chunks, all coated in a creamy, tangy dressing. I took a bite and my taste buds exploded with flavor. It was the perfect balance of sweet and tart, with a lovely crunch from the walnuts.

"This is amazing, Martha!" I exclaimed, my mouth still full. "Would you be willing to share the recipe with me?"

Martha chuckled and handed me a handwritten card with the ingredients and instructions neatly written out. "Of course, my dear. I'm happy to pass on this family favorite to you."

From that moment on, I was determined to master the art of making Cranberry Salad. I made it for every family gathering, potluck, and holiday celebration. Each time I served it, it was met with rave reviews and requests for the recipe. I felt proud to have a signature dish that brought joy to those around me.

As the years went by, I continued to make the Cranberry Salad, but I also started experimenting with variations and additions to make it my own. I added dried cranberries for an extra burst of flavor, swapped out the walnuts for pecans, and even tried adding a hint of orange zest for a citrusy kick. Each new twist brought a fresh perspective to the classic recipe, keeping it exciting and enticing.

One day, while rummaging through my recipe collection, I stumbled upon a tattered cookbook that belonged to my grandmother. As I flipped through the yellowed pages, I came across a recipe for Cranberry Salad that was eerily similar to Martha's version. The ingredients and method were nearly identical, with only a few minor differences in measurements and seasonings.

I was taken aback by this discovery. How had Martha and my grandmother both known how to make the same dish? I realized that this recipe must have been passed down through generations, shared among friends and family members who all added their own unique touch to it. It was a comforting thought, knowing that each time I made the Cranberry Salad, I was carrying on a tradition that had been cherished for years.

With this newfound knowledge, I felt even more connected to my grandmother and Martha. I imagined them both standing in their respective kitchens, lovingly preparing this beloved dish for their loved ones. It was a simple yet profound connection that transcended time and space, linking us together through the shared joy of cooking and sharing a delicious meal.

As I continued to make the Cranberry Salad for my own family and friends, I did so with a renewed sense of pride and gratitude. I was honored to be a part of this culinary legacy, preserving a recipe that had brought so much happiness and comfort to those I cared about. And with each bite of the tangy, sweet salad, I felt the warmth and love of my grandmother and Martha surrounding me, reminding me of the power of good food and shared memories.