Cranberry Pineapple Salad

Servings 12


  • 1 lg pkg raspberry gelatin
  • ¾ c. orange juice
  • 1 ¾ c. boiling water
  • 1 can jellied cranberry sauce
  • 1 can 8 oz. crushed pineapple undrained
  • Mayonnaise as garnish
  • Walnuts as garnish
  • Lettuce leaves for serving


  • Dissolve gelatin in boiling water. Stir in cranberry sauce until all is incorporated.
  • Add pineapple and orange juice. Chill in small rectangular dish until firm.
  • Cut into squares and serve on lettuce leaves with a small dollop of mayonnaise and one walnut half on top.


This recipe was especially popular with my catering clients. I always served it with ham, Twice Baked Potatoes, and Southern-style Green Beans.