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Make this old-fashioned cranberry salad, also known as a cranberry jelly pan, for a Thanksgiving garnish this year. We use raspberry jelly, crushed pineapple, cranberry sauce, and whole berries to make this traditional holiday recipe.
Classic recipes are some of my favorites during the holidays. I like to add timeless dishes to my Thanksgiving and Christmas dinners. Gelatin desserts like a 7UP jelly pan and this cranberry salad are two of my favorites. Both recipes are very easy and delicious. You can make them in a pan, a pan, a frying pan, a small plate, or a bowl.
I made our old-fashioned cranberry jelly salad in a pan and bowl for this post. As you can see, it's easy to make on an ether plate, and both versions look very impressive. No need for a fancy JELLO mold tray.
Many old-school blueberry salads include celery. My grandmother added it to hers, but I omit it from mine. Some other recipes call for mayonnaise. I think the combination of gelatin, pineapple, blueberry jelly with walnuts is perfect.
Cranberry salad can be served as a garnish or as a dessert. I prefer to serve it with dinner. When I make it in a bowl, I cover it with Cool-Whip or homemade whipped cream. Then I add a couple of fresh blueberries on top to make it look a bit more stylish.
My children, as well as many family members, do not like blueberry flavors. But, they love the cranberry salad and me too. If you think this gelatin salad is just for blueberry fans, think again.
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I love blueberries, so I make this salad and also our homemade apple cranberry sauce every Thanksgiving and Christmas. Cranberry pairs very well with turkey. I never get tired of blueberry flavored at all.
Ingredients for cranberry salad
- Crushed pineapple
- Cranberry sauce and whole berries
- pecan nuts
How to make blueberry salad
First, combine your boiling water and your jelly in a large bowl. And beat until dissolved. I always use a raspberry flavor because it pairs well with cranberry. Feel free to use cranberry jelly, strawberry or even cherry flavors work too!
Next, you'll add the can of cranberry sauce and whole berries. I have never used gelatinous blueberry sauce. The whole berries will burst slightly and add flavor. During this step, beat well to combine.
Now we add the crushed pineapple. DO NOT drain the juice from the can. Flavor and liquid are necessary. Also, it beats well during this step. After adding the pineapple, refrigerate for about 30 minutes.
Remove unsettled gelatin mixture from refrigerator and add nuts if desired. I like the added flavor and crunch they offer. If you also want to add celery, you can during this step, about 1/2 cup of thinly sliced celery is my recommendation. Stir the mixture and transfer it to a bowl, heavily greased pan, skillet, or pan. I use Crisco butter for the coating.
Finally, the cranberry salad should be refrigerated for about 6 hours. You must ensure that the mixture is firm before serving or removing it from the pan or mold. If I use a pan, I use a bread knife to loosen around the outer and inner edges. Then I put a plate on top and flip. I use a spoon to "hit" everything around the pan until I hear the release of gelatin. Sometimes this takes a few cartwheels and bumps. But, this process always works.
Serve with whipped topping, homemade whipped cream, or even vanilla ice cream.
Old-fashioned blueberry salad
Make this old-fashioned cranberry salad, also known as a cranberry jelly pan, for a Thanksgiving garnish this year. We use raspberry jelly, crushed pineapple, cranberry sauce, and whole berries to make this traditional holiday recipe. Preparation time: 10 minutes Refrigerate 6 hours Total time 6 hours 10 minutes Servings: 8 servings
- 1 large package (6 oz) raspberry jelly
- 1-1 / 2 cup boiling water
- 14 oz cranberry sauce and whole berries
- 20 oz of crushed pineapple with juice
- 1/4 cup chopped walnuts
- In a large bowl, add gelatin and water and mix until dissolved.
- Add cranberry sauce and whisk to mix well.
- Add pineapple.
- Refrigerate for 30 minutes.
- Add the walnuts.
- If desired, you can grease a jelly pan or pan and pour the mixture or transfer it to a serving bowl.
- Refrigerate for 6-7 hours until gelatin sets,