• Cooking Time: 8
  • Servings: 12
  • Preparation Time: 4 hours


  • 1 cup cranberries
  • 1 cup sugar
  • 3 oz lemon jello
  • 1 orange
  • 1 small can crushed pineapple undrained
  • 1/2 cup chopped celery
  • 1/2 cup chopped pecans


  • Grind cranberries to a fine pulp. Add sugar and chill for 2-3 hours.
  • Dissolve jello in 1/2 cup boiling hot water. Chill for 10 min.
  • Remove zest of the orange, peel off white part, section and chop orange slices into small pieces. Squeeze all juice from pieces into bowl.
  • Add all of the orange to jello mixture.
  • Add cranberry mixture.
  • Add pineapple.
  • Add celery.
  • Add pecans.
  • Pour into small pyrex and chill overnight.


None of us likes cranberry sauce so we have been eating this "salad" since as long as I can remember.

Categories: Christmas  Thanksgiving 

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