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Fruit and Jello Cranberry Salad

I grew up thinking that canned whole cranberries were the bomb. Then I got married and my mother-in-law served up this delightful cranberry salad. It's originally from HER mother-in-law (my husband's Granny), Phyllis Fehrman.





  • 1 lb. fresh cranberries (or a 12-16 oz. package, frozen)
  • 3 apples
  • 5 celery stalks
  • 1 1/2 lbs. red seedless grapes, halved (about 2 c.)
  • 2 whole seedless oranges
  • 1 can crushed pineapple (20 oz.)
  • 1 1/2 c. finely chopped pecans
  • 5 boxes Jello (1 orange, 2 cranberry, 2 raspberry)
  • 6 c. water
  • 1 1/2 - 2 c. sugar (sweeter fruit may allow less sugar)


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Boil water and dissolve sugar and Jello. Set aside.

Grind all fruit (except grapes), celery and nuts in an electric food grinder, and stir to combine. Separate fruit mixture into 2 9x13" pans. Pour jello mixture into fruit, stir, and refrigerate until set.


I prefer to serve cranberry salad in a separate decorative bowl beside each place setting. It looks pretty this way, and also keeps the cranberry juice from running into the other food on the dinner plate.

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