You need to make this fresh cranberry salad recipe! I’m updating and reposting one of my favorite holiday recipes! Mark and I had some really special friends invite us over for lunch a few years ago. I brought some rolls, and she cooked a ham, cheesy potatoes, and a delicious jello salad.
As soon as she pulled this cranberry salad out of the refrigerator, it brought back many wonderful memories. Yay!! My mom used to make this one! Don’t you love it when that happens?
Besides all the great food we get to enjoy during the holidays, I cherish this time of year for the memories, past and present, that are brought to mind. We have such a great family, I’m sure, much like yours.
Being with them during the holidays makes activities so special! That’s why I decided to update this post from a few years ago; it is a memory I don’t ever want to forget.
I helped her fill the glasses with ice and water, then we started putting the food on the table. Next, we placed the cut jello onto pieces of lettuce with a dollop of whipped cream, and my heart melted with joy! I love this salad.
She started telling me the ingredients, and I said, “I’m going to name this salad Judith’s Cranberry Salad.” I hope you love it as much as Mark and I do.
I remember seeing recipes that suggested substituting whole-berry cranberry sauce for fresh cranberries. My mom had my sisters, and I cut the fresh cranberries in half for her recipe. Today I used my “salsa maker” to chop them. You’ll see that chopper at the bottom of the post. This is what I call my Salsa Maker.
The History of Fresh Cranberry Salad
Fresh Cranberry Salad has earned its place on holiday tables for generations, but its roots go back much further than most people realize. This vibrant, tangy-sweet dish traces its history to early American cranberry traditions, long before modern recipes added fruit, cream, or gelatin. Cranberries were first used by Indigenous peoples, who harvested and preserved them for food, medicine, and natural dye. Their early preparations often combined cranberries with maple syrup or dried meat, inspiring the flavor pairings we still use today.
By the 1800s, as cranberries grew into a thriving New England crop, American home cooks began incorporating them into sauces, relishes, and festive salads. When refrigeration became common in the early 20th century, fresh cranberry salads became a popular addition to holiday menus, offering a refreshing contrast to rich Thanksgiving and Christmas dishes. Many of the classic recipes we enjoy today, with apples, celery, oranges, pecans, marshmallows, or whipped cream, originated in community cookbooks and church gatherings during the 1940s and 1950s.
In the modern kitchen, Fresh Cranberry Salad is celebrated for its bright color, simple ingredients, and burst of natural flavor. It remains a nostalgic favorite that brings families together, connecting today’s cooks with timeless holiday traditions. Its growing popularity in contemporary recipe searches reflects a craving for fresh, make-ahead holiday sides that balance sweet and tart beautifully. Whether served chilled or as a crunchy relish, Fresh Cranberry Salad remains a beloved seasonal staple with a rich heritage rooted in American culinary history.
Fresh Cranberry Salad Recipe
Ingredients – Fresh Cranberry Salad
- Raspberry Gelatin: Raspberry Jell-O brand gelatin is the best for this recipe! Gelatin is made from animal collagen. When boiled water is added, it breaks the bonds that hold the collagen together. When cooled, the collagen re-forms into a more solid, jiggly state.
- Water: Used to dissolve the gelatin
- Fresh Cranberries: A small, hard, round red fruit. Known to be sour and bitter. They are high in antioxidants, vitamin C, and fiber. Use fresh cranberries in this recipe!
- Celery: Adds a delicious crunch to this fresh cranberry salad recipe! Celery is an excellent source of antioxidants, reduces inflammation, aids in digestion, is rich in vitamins and minerals, and provides an alkalizing effect when eaten.
- Apple: This recipe works great with any apple variety! High in vitamin C, fiber, and antioxidants.
- Pineapple Tidbits (drained): Juicy pineapple cut into bite-sized pieces! High in vitamin C, carbohydrates, fiber, magnesium, calcium, sugar, and vitamin B6.
- Nuts (optional): Add chopped pecan or walnuts, if desired.
- Whipping cream (to serve with finished gelatin): A delicious topping made of cream, sugar, and vanilla that gives this salad the extra sweetness we long for!
What You May Need In The Kitchen:
Fresh Cranberry Salad
Step One: Gather Ingredients – Chop Celery & Apples
Here’s the deal: I knew I had to chop everything into tiny pieces. I confess I’m not very patient; I want it chopped quickly. So, I got out my excellent, sharp knife and started chopping away on the celery and apples. I thought to myself, I’m not going to cut every cranberry in half. That’s not going to happen.
That’s when I grabbed my salsa maker chopper. It worked like a charm. I chopped the apples and the celery on the wooden chopping board.
The pineapple tidbits I just drained and left as tidbits. I don’t recommend using crushed pineapple. It will add too much liquid to the final product.
Step Two: Wash the Cranberries
Step Three: Chop the Cranberries
Then I used this excellent salsa maker, like I said, to chop the fresh cranberries. I highly recommend using one of these. It’s quick to use and easy to clean up afterward. A food processor would also work really well. Just remember to gently pulse the cranberries so they don’t end up too small or turn to mush.
Step Four: Place the Cranberry Mixture in the Cake Pan
Then I placed all the celery, chopped apples, pineapple tidbits, and chopped fresh cranberries in the 9-inch by 13-inch cake pan. Next, I carefully poured the dissolved gelatin over the fruit and vegetables in the cake pan. I slowly stirred them around so the gelatin wouldn’t splash. I didn’t add any cold water. Just giving you a heads up here.
Step Five: Place Mixture in Fridge
I placed the pan with the gelatin mixture in the refrigerator to thicken. It was served with whipping cream over a few pieces of chopped lettuce. It was delicious! This is my favorite pan I use for all casseroles; nothing sticks to it, and it’s easy to wash. Yes, I use vegetable spray, but cleanup is a breeze—Linda’s Favorite Casserole Pan. I just sent one to one of my older married granddaughters because I knew she would love it! She will cherish it, I know her well.
Judith’s Cranberry Salad
Ingredients
- 3 packages 3-ounces each raspberry gelatin
- 4 cups boiling water
- 1 cup finely chopped fresh cranberries
- 1 cup finely chopped celery
- 1 cup finely chopped apple
- 1 cup pineapple tidbits (drained)
- 1 cup nuts (optional)
- Whipping cream (to serve with finished gelatin)
Instructions
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Gather all of the ingredients. Chop the apples and celery and set them aside.
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Use a 'salsa maker' or a food processor to chop up the fresh cranberries.
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In a saucepan, boil the water. Dissolve the gelatin in the boiling water and stir for about 2 minutes.
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Place the celery, chopped apples, pineapple tidbits, and chopped fresh cranberries in the 9-inch by 13-inch cake pan.
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Then, ever so carefully pour the dissolved jello over the fruit and vegetables in the cake pan.
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Then slowly stir them around so the gelatin doesn't splash. I didn't add any cold water. Just giving you the heads up here.
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Let the fresh cranberry gelatin mixture set up in the refrigerator and serve on a lettuce leaf with a dollop of whipping cream on top, if desired.
How do I store this fresh cranberry salad?
Store it in the refrigerator in a tightly covered container.
How long can I safely store this fresh cranberry salad in the refrigerator?
If you store it covered in an airtight container, it will keep for 4-5 days. You can make it the day before you need to serve it.
Can I freeze cranberries?
Yes, you can. They are typically only available for a short period of time around November and December. Store them tightly wrapped in the freezer for up to 8-12 months for optimal flavor.
How long will cranberries keep in the refrigerator?
I love that cranberries will be kept for 3-4 weeks in a plastic airtight container or baggie in the refrigerator. Be sure to look for any “bad ones” in the bag when you purchase them. Discard any that look questionable or seem to have mold. Keep an eye on your containers to remove any cranberries that go bad.
Can I add or change the flavor of this fresh cranberry salad with other ingredients?
We’ve tried pomegranate seeds, and they really add a unique flavor and texture. Both the cranberries and pomegranate seeds are a little tart, so they complement each other in the salad.
Don’t be afraid to use other fruits too. Cut-up strawberries, raspberries, blueberries, and blackberries are all likely choices you’ll enjoy. Adding cut-up oranges would give it a delicious orange zest flavor! I’m sure there are others, too.
I think it would be fun to add some mini marshmallows! There are so many fun ways you can serve this salad. It really is the perfect side dish or dessert for Thanksgiving dinner or on Christmas Day!
What nuts do you recommend adding to this fresh cranberry salad?
If you decide to add nuts, I highly recommend pecans or walnuts. I think either would add delicious crunch and flavor to this fresh cranberry salad, along with some additional protein. What can I serve with this fresh cranberry salad?
- Turkey
- Baked or Roasted Chicken
- Creamy Mashed Potatoes
- Meatloaf
- Cheesy Potatoes
- Sliced Ham
- The Best Cranberry Salsa Recipe
Final Word
It’s that time of year when we get together with friends and family to create incredible meals and participate in fun activities. Let me know if you tried making my fresh cranberry salad recipe, and if so, did you try anything new and different? I really love how the fresh cranberries, raspberry gelatin, apples, celery, and pineapple come together to make this delicious side dish or dessert! Thanks again for being prepared for the unexpected. May God bless this world, Linda
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