Red Lion Cranberry Salad

Full of “goodies,” this easy salad does not require dressing. Great for buffets. Do not use fresh pineapple as it will interfere with gelling. –The Red Lion Inn, Stockbridge, Massachusetts


1 cup chopped and cored Mcintosh apples
1 cup raw cranberries
1 cup sugar
1 package lemon Jello
1 cup boiling water
1 cup canned pineapple juice
1/2 cup Tokay grapes
1/4 cup chopped walnuts
1 cup canned crushed pineapple


Grind apples and cranberries in food grinder. Add sugar and set aside. In a 1-½ to 2-quart dish, dissolve Jello in boiling water and add pineapple juice. When Jello is softly set, add apple and cranberry mixture, grapes, walnuts, and crushed pineapple.

Cooking & Recipes


Serves 8-10

Preparation Method

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