Anna's Old Fashioned Cranberry Salad Recipe

A nostalgic Christmas classic! This cranberry salad recipe, passed down through generations since 1947, delivers a burst of tart and sweet flavors. Unlike other cranberry salads, this one features a perfectly balanced blend of cranberries, apples, pineapple, and a touch of festive spice. Easy to make and guaranteed to be a holiday hit – perfect for Christmas gatherings or any winter celebration.

Prep Time 20 mins
Cook Time 50 mins
Calories 275.4 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Anna's Old Fashioned Cranberry Salad 79

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Anna's Old Fashioned Cranberry Salad

  • 1 (12-ounce) bag fresh or frozen cranberries
  • 2 medium apples, peeled, cored and diced
  • 1 cup granulated sugar
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (3-ounce) package lemon-flavored gelatin
  • 1/2 cup chopped walnuts or pecans

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Anna's Old Fashioned Cranberry Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Anna's Old Fashioned Cranberry Salad

  1. In a large bowl, combine 1 (12-ounce) bag fresh or frozen cranberries, 2 medium apples (peeled, cored, and diced), 1 cup granulated sugar, and 1 (20-ounce) can crushed pineapple (drained).
  2. Gently mix the cranberry mixture and let it sit at room temperature for 30 minutes to allow the juices to release and the sugar to dissolve.
  3. Meanwhile, prepare 1 (3-ounce) package of lemon-flavored gelatin according to package directions.
  4. Allow the gelatin to partially set (until slightly thickened, about 10-15 minutes).
  5. Gently fold the cranberry mixture into the partially set gelatin.
  6. Stir in 1/2 cup chopped walnuts or pecans.
  7. Pour the salad into a mold or a 9x13 inch dish.
  8. Refrigerate for at least 4 hours, or preferably overnight, to allow the salad to fully set.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

221g

Fat

2g

Carbs

20g