Ingredients6 h 15 m servings 254 cals
- In a medium bowl, mix the cranberries, orange and sugar. Allow the mixture to stand 2 hours.
- In another medium bowl, dissolve the lemon flavored gelatin in boiling water. Mix in pineapple, celery and pecans. Stir in the cranberry mixture. Pour into containers, and chill at least 4 hours before serving.
Per Serving: 254 calories; 6.6 g fat; 50.1 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 47 mg sodium. Full nutrition
ReviewsRead all reviews 17
The best cranberry sauce I have ever had. Highly recommend.
This had an interesting flavor to it, but my family didn't really care for it. It tasted good, don't get me wrong. Thanks for the opportunity to try this one out.
Terrific and flavorful. This was a big hit here. Will definitely make it again! Thanks for the recipe!
I haven't tried this recipe yet - sounds very good. I was a little confused whether to use fresh cranberries? It just seemed to me that they needed to be cooked first? Please let me know if a...
The best. This seems like work, but it makes a ton of cranberry sauce and it makes lots of nice little packets for the freezer. What a treat to pull one out to supplement a meal outside of the...
Excellent cranberry salad. Switched to this recipe a few years back from the cranberry fluff. Easy to make,keeps well. Make sure you use 16 ounces of cranberries. Most store packages are 12 ounc...
This was very tasty! A food processor is a must for the recipe. I would make it again!
This is the exact recipe my mother used to make every year for Thanksgiving. It is delicious!!
I didn't think it would be very good, too sweet, and jello???, but it is actually delicious