Cranberry Salad

Cranberry Salad

Tested and approved by my wife's family over several decades, this recipes makes a delicious side dish for Thanksgiving and Christmas dinners. Stock up on fresh cranberries in the late fall and freeze them to make this year round.
  • Prep: 15 min
  • Stand: 1 hour
  • Chill: 2-3 hours
  • Total: 3-4 hours
  • Serves 6-8
Cranberry Salad

Carbohydrate Counts

Carbs-per-gram ratio: 0.3036

Serving Size 50g (about 15g carbs)

Carb calculations Weight Carbs
Orange (14g)
Cranberries 200g (24g)
Sugar 300g (300g)
Celery (4g)
Crushed pecans 55g (7g)
Non instant Jello (76g)
Net Weight 1400g (425g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 orange
  • Wash the exterior of the orange well. Leaving the skin on the orange, slice it into 8 pieces.
  • In a food processor, coarsely grind the orange slices (skins and all), about 10 to 15 seconds.
  • 200g / 2 cups cranberries, frozen or fresh
  • Add cranberries to food processor and process with oranges until finely ground, about 30 seconds.
  • Transfer to a medium sized bowl.
  • 300g / 1 ½ cups sugar
  • Add sugar and stir well to combine. Cover with foil and let stand for 1 hour.
  • 1 cup finely chopped celery
  • 55g / ½ cup crushed pecans
  • Add celery and pecans to bowl and stir well.
  • 1 box non-instant Jello, lemon (recommended) or orange flavored
  • 1 ¼ cups hot water
  • In a separate bowl, dissolve Jello in hot water. Immediately pour into cranberry mixture and stir quickly to combine.
  • Cover and chill in fridge until Jello sets, about 2 to 3 hours.
From . ( Adapted from the kitchen of Catherine Ahalt.
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