Cranberry Salad

by Sheryl

Summer all year long! This Cranberry salad is so refreshing, with all the summer fruit you can put into; cranberries, oranges, apples, and pineapples. It is especially great when chilled for a day or maybe two so the flavors will mix well. One heck of a fruit-infused salad for dessert, ah I want more and more of this! It is a guilt-free dessert yet still satisfy my sweet cravings. It is not an occasional salad for me, I make it whenever I want to. Because why not? It is super easy to put together, the ingredients are readily available, and it is simply fabulous! This creamy salad is a real treat and is always present on any occasion or holiday. This is a heavenly sweet salad that is full of different flavors and textures, perfect for an easy and festive side dish.


1 pkg cranberries (found in the produce section)
2 large oranges, peeled and cut into chunks
2 large apples, unpeeled, chopped (i use granny smith)
2 cups pecans, chopped
1 pkg strawberry jello
1/2 cup celery, chopped fine
peel from one orange, grated
1/2 cup crushed pineapple
2 cups of sugar


Step 1: First, you need to wash the cranberries and drain them well after washing.

Step 2: Then, peel the oranges and cut them into chunks. Slice the apples, leave the peel on, and chop. Do the same with the pecans and celery.

Step 3: Combine the cranberries, oranges, apples, pecans, celery, orange peel, crushed pineapple, and sugar in a large serving bowl. For the pineapple, you don’t have to drain them anymore, just include the juice. Mix well until incorporated.

Step 4: Mix the Jell-O with a cup of boiling water. Dissolve and then pour it over the fruit mixture.

Step 5: Place inside the fridge, covered, for at least a day or two so the flavors will mix well.

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