Cranberry Star Salad

Recipe prepared by Victoria Shearer


1 cup well packed finely chopped raw cranberries
1 cup sugar
1 package (3 ounces) cranberry gelatin
1 cup hot water
1 can (20 ounces) crushed pineapple, well drained, syrup reserved
1 cup chopped celery
1/2 cup finely chopped walnuts


Up to 3 days ahead: Mix together cranberries and sugar in a bowl. Cover with plastic wrap and refrigerate. In a separate bowl, dissolve gelatin in hot water. Add 1 cup reserved pineapple syrup. Mix well, refrigerate, and chill until partially set, about 1 hour. When gelatin is partially set, add cranberry mixture, 1 cup of crushed pineapple, celery, and walnuts. Pour into a mold that has been lightly coated with cooking spray. Refrigerate and chill until firm.

Thanksgiving/Christmas Day: Unmold salad on a large plate. Garnish with Frosted Grapes, if desired (recipe below).

Frosted Grapes


12 to 18 servings

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Absolutely the best cranberry

Absolutely the best cranberry salad ever!