Grandma’s Famous Cranberry Salad

grandma's cranberry salad

5 from 1 reviews

Grandma’s cranberry salad is the perfect side for Thanksgiving and Christmas.


  • 1 (12 oz.) bag of fresh cranberries
  • 2 Apples, Cored – (quartered or cut into large pieces) Get a sweet variety, like Empire, or Gala
  • 2 Seedless Oranges (quartered) – Don’t peel these, either.
  • 1 (about 12 oz.) A small bottle of stemless Maraschino Cherries – Drain the juice
  • 1 (6 oz.) Large box of Raspberry Jello
  • 2 Cups of Heated Water
  • 2 Cups of Sugar
  • 1 Can of Crushed Pineapple – (about 15 0z.) Drain the juice


  1. Using a food processor or blender – grind the cranberries, apples, oranges, and cherries
  2. *Just so the blender or food processor doesn’t get bogged down – You may want to grind a small amount at a time.
  3. The mixture should be a little course for texture. Don’t grind it too fine
  4. In the meantime, heat the water in a saucepan
  5. Add the jello and sugar to the heated water
  6. In a large bowl, combine the ground mixture, and the liquid
  7. Add the drained crushed pineapple, and stir
  8. Chill in the refrigerator for at least a couple of hours, or even 1 day in advance
  9. Serve and enjoy!


  • The older recipes paid no attention to the number of calories in recipes. This recipe has 2 whopping cups of sugar! The sweetness is a big hit with my kids, and us. I like the balance of tart and sweet. But, if you would like the tartness of the cranberry to show through a little more, just cut back on the sugar. I’d start with 1 cup and add more if it needs it. If, after tasting it, you think you’d like to add more sugar to the salad, just dissolve more sugar in a small amount of hot water, and fold in before refrigerating. 🙂