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Share your recipes April 2015

Guest Recipe

Cranberry Salad

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From: BettyAnn Bridge
            Latrobe, Pennsylvania

This recipe was from my husband's mother and he especially loved it. Leo was my second husband and I only had a chance to make it a few times for Thanksgiving and/or Christmas. Then he asked me to make it for Easter. Lo and behold I couldn't find cranberries anywhere. I even called stores and produce markets within about a 25-mile range.

Finally one man at a produce market told me that cranberries are seasonal and that I wouldn't find them anywhere at Easter time! I had no idea. I decided I'd better do something as I promised Leo cranberry salad. I don't remember the exact changes but I used canned whole cranberries, and used less sugar and it worked.

I never had to do that again and I would buy cranberries IN SEASON (Thanksgiving/Christmas) and freeze them until needed at Easter or other times of the year. My mother-in-law passed away in 1994 and my dear sweet husband passed away 7 years ago.


3 cups fresh cranberries

2-3/4 cups water

2 pks (3 oz) Jello, lemon flavor

1-1/2 cups sugar

1 cup cut up grapes, seedless, green or red (in half or fourths depending on size)

1 cup crushed pineapple, drained

1 cup chopped walnuts

Put cranberries in water and cook until they pop. Dissolve Jello and sugar into cranberry mixture while still hot. Let cool. Add grapes, pineapple, and nuts. Put in 13x9 pan, crystal bowl, or Jello mold until set.

P. S. I met a man a few years ago that I have been seeing for a while. He mentioned about two years ago at Thanksgiving that he had a really good recipe for Cranberry Salad that was his mother's. Same recipe except for the Jello flavor – his uses strawberry or cranberry Jello. This makes it a little sweeter; but I still like the lemon flavor Jello!