Grandma Gerber’s Cranberry Salad– A Thanksgiving Tradition
This Cranberry Salad has been a tradition for my husband’s family for years. His great grandmother made it, and then his grandma (who finally documented it), his mother, and now his wife, me! I had never had a cranberry salad before trying it my first Thanksgiving as a new member of the family. Now, it will be a staple in our family as well. I have seriously been craving this salad throughout the year. Give it a try this Thanksgiving, and add a new item to your Thanksgiving dinner menu.
I recommend making it one day in advance so it has plenty of time to set.
What you’ll need:
- 1 large box of red jello (but not strawberry)
- 1 small box of lemon jello
- 1 bag of fresh cranberries
- 1 can of ginger ale
- Somewhere around 1 cup chopped celery
- a few handfuls of chopped walnuts
- 1 can very well drained pineapple (save the juice)
- 1 cup pineapple juice
- 2 cups cold water
- grated orange rind
Follow recipe on cranberries being sure to use only 1 cup of water. Pop the cranberries on the side of the pan as they cook– something fun the children can help to do. Cook 10 minutes. Add the both jello packets and dissolve. Next, add the can of ginger ale. This will create a foam. Feel free to eat it! Kids love it too! (If you don’t want to eat it, just remove it.) Once foam is gone, add the pineapple juice and 2 cups cold water. Let stand and allow to partially set. Stir in the remaining ingredients– walnuts, pineapple, celery, and grated orange rind. Stir well getting the ingredients spread throughout. Refrigerate until completely set (it will set the same consistency as plain jello). Dress it up to serve with a scoop on cream cheese, mayo, or cool whip, a few cherries, and the tops of celery for garnish. (Or just spread cool whip over the top of all of it. Cool whip is always delicious!) Serve and enjoy!