Recipe of the Month: Pecan Cranberry Salad

The holidays were never complete when I was a kid without some kind of Jello mold…although that seems dated and retro, I can’t seem to break that tradition! This one is my son Nick’s favorite-it’s perfect for Thanksgiving!

Pecan Cranberry Salad

1 (15 oz) can crushed pineapple, drained, 1 cup pineapple juice reserved

1 cup water

1 (3 oz) package orange gelatin

1 (3 0z) package cherry gelatin

1 (16 oz) can whole berry cranberry sauce

1 (6 oz) can frozen orange juice concentrate

1 cup chopped pecans or walnuts

Spray a 6 cup mold with nonstick cooking spray.

Combine reserved pineapple juice and water and bring to a boil.  Pour hot juice mixture into a large bowl, add gelatins, and stir until dissolved.  Add drained pineapple, cranberry sauce, orange juice concentrate, and nuts.  Mix well.  Pour into mold and refrigerate until firm.

One Response to “Recipe of the Month: Pecan Cranberry Salad”
  1. barbara hernandez says:

    You forgot to swirl a container of sour cream just before it sets up completely. YUMMMMM!!!

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