I’ve always had a soft spot for the classic holiday dishes that transport me back to my childhood, and one of them is this delightful Cranberry Salad. Bursting with the fresh, tart flavors of cranberries, rounded out by the sweet tanginess of oranges and apples, and topped off with a sprinkle of crunchy nuts, this salad is a real celebration of flavors and textures. This recipe has been part of my family’s holiday tradition for as long as I can remember. Whether it’s Thanksgiving or Christmas, the bright, vibrant colors of this salad light up our dinner table and our taste buds. What I love about this recipe is not just its deliciousness, but also its simplicity and versatility. You can easily adjust the ingredients based on your preference or what’s in season. The original recipe calls for Jell-O, which adds an interesting twist to the salad and a touch of sweetness that complements the tartness of the cranberries. However, if you’re not a fan, you can simply leave it out. The important thing is to have fun and experiment until you find your perfect balance of flavors. So, why do I love this Cranberry Salad so much? It’s a delightful symphony of sweet, tangy, and crunchy elements. It’s incredibly easy to make and is sure to impress your guests with its vibrant colors and fresh flavors. Most importantly, it’s a dish that brings back fond memories of family gatherings and holiday cheer. I hope it brings the same joy to your table.
Ingredients
- 3 oranges
- 2 apples
- 1 lb. cranberries
- No. 2 can crushed pineapple
- 2 small pkg. Jell-O *
- 1 1/2 c. sugar
- 2 c. water
- 1 c. chopped nuts
Salad Preparation
- Put oranges, apples and cranberries through food chopper. Drain pineapple and add. Dissolve Jell-O, sugar in water (heat to dissolve thoroughly).
- Mix into mixture well and add chopped nuts. Let set in refrigerator about 24 hours before serving.
Calorie: 200
Total cooking time: 24 hours to set
Difficulty level: Easy
The Great Cranberry Salad Caper
Let me tell you about the time I decided to tackle the beast that is my grandmother’s Cranberry Salad recipe. It involves 3 juicy oranges, 2 crisp apples, 1 lb. of vibrant cranberries, a No. 2 can of crushed pineapple, 2 small packages of Jell-O (because why not?), 1 1/2 cups of sugar, 2 cups of water, and 1 cup of chopped nuts.
The Preparation Dance
First off, the recipe called for putting oranges, apples, and cranberries through a food chopper. Easy, right? You’d think so, but here’s a fun fact: an orange is not just an orange when it’s being stubbornly shoved into a food chopper. And let’s not even talk about the apples, who clearly had a personal vendetta against me that day. The cranberries, however, were my saving grace. They went in smoothly, and the chopper didn’t protest. I guess cranberries are the pacifists of the food world.
The Pineapple Predicament
Next, I had to deal with the crushed pineapple, and, oh boy, was that a joy! I mean, who doesn’t love to wrestle with a No. 2 can of crushed pineapple? After three attempts, one bent can opener, and a brief existential crisis, I finally managed to drain it and add it to my fruit medley.
The Sweet Science
Then came the time to play chemist by dissolving Jell-O and sugar in water. It was a delicate operation that required a watchful eye, precision, and a hint of magic. The key was to heat it just right to dissolve everything thoroughly. By the end, I felt like I had earned a PhD in Sweetology.
The Nutty Affair
Finally, the nutty part of our journey arrived. I added the chopped nuts into the mixture, hoping they’d play nice with the rest of the ingredients. As for which type of nuts to use, the world was my oyster. Or, in this case, my nut bowl. I went for a mix of walnuts and pecans, because why not live a little?
The Waiting Game
After a hearty mix of all the ingredients, it was time to let the concoction set in the refrigerator. The recipe said about 24 hours. I took it as an opportunity to clean up the mess I’d created in my kitchen, which looked like a fruit’s worst nightmare at this point.
The Final Showdown
When the 24 hours were up, I nervously took the salad out of the fridge. I was half-expecting it to jump out and attack me, but to my surprise, it looked pretty much the same as when I’d left it. Only firmer. And colder.
The Verdict
In the end, my grandmother’s cranberry salad was a success! It was a wild ride, but I’d do it all again for the taste of that sweet, fruity, nutty goodness. Well, maybe without the pineapple can wrestling.
So, there you have it, folks. My tale of bravery, perseverance, and a whole lot of fruit. If I can do it, you certainly can too! Just remember to have fun, stay patient, and maybe invest in a good can opener.
