Cranberry Orange Nut Salad (Grandma's)

READY IN: 24hrs
SERVES: 6-10


  • 2
    cups cranberries (1 12 oz package)
  • 1
    (3 ounce) package lemon Jell-O gelatin
  • 1
    orange (peel, pulp, juice, but no white from peel)
  • 1 12
    cups sugar
  • 1
    cup chopped celery
  • 1
    cup chopped pecans (walnuts work well too)
  • 14 - 12
    cup white wine, Zinfandel (or a nice fruity German Wine) (optional)


  • Wash, then grind the cranberries.
  • Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
  • Chop the celery.
  • Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
  • Refrigerate covered, overnight if possible (it is really not as good if you don't).
  • The next day:
  • Chop the nuts.
  • Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
  • Add cranberry mixture from previous day & nuts.
  • If you are using wine, add the rest of it now.
  • Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
  • Refrigerate covered (minimum of 2 hours or so) or until set.
  • I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
  • And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.