Cranberry Salad

This sweet, tart, crunchy and nutty cranberry Jello salad may well become a standard on your Thanksgiving table. It's so easy and so good as leftovers.


2 c. (1 bag) fresh or frozen cranberries
1/2 c. sugar
1 c. water
1 large (6 oz.) box cherry Jello
1-1/2 c. celery, diced
1-1/2 c. Missouri pecans, chopped

Boil cranberries, sugar and water in a pot for about 15 minutes, stirring often until cranberries all pop open. Prepare Jello according to package. Stir in cranberries, celery and pecans. Refrigerate. Stir after 1 hour and let set 24 hours.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery