I admit it. I’m not a big fan of the cranberry sauce that comes in a can, but my cranberry salad in a jar? I’m all over that!!

I was excited about sharing this recipe because it is based on my mom’s recipe, only it’s better because I add a cream cheese topping and a cookie.

I was very excited to share this recipe with you because I LOVE it!!  I have been looking forward to making these cranberry salads in a jar for weeks now.  Finally, I bought some cranberries, baked the cookies (totally optional) whipped up the topping and mixed up the cranberry salad. After letting the salad firm up for 24 hours, I assembled it all into these adorable little jam jars.

Sweet and yummy enough to be dessert!!

With a bit of ceremony and flourish, I handed one to my seventeen-year-old daughter and said expectantly, “Well?”  She cautiously dipped the little demitasse spoon in the salad, then took a little bite.  The response was, “Hmmm…. not my cup of tea, but thanks any way Mom. ” and off she walked.  So… that was that.

This is why you should NEVER let a teenager’s opinion of you rule your life. You’ll be miserable 90% of the time.  So I said, “Game on!!” I am going to get a positive review of this salad for my readers.  My hubby loves them, but still I wanted another opinion for you.  Sooooo, I decided to kick it up a notch.  I took a piece of homemade pound cake, soaked in in Framboise liqueur, added a layer of the cranberry salad, a dollop of the cream cheese topping, and then topped it all off with one of my leaf-shaped sugar cookies.  I served them to the builders I work with. They gave them two thumbs up.  Of course they will eat anything soaked in alcohol.  Seriously this is one of my favorite treats during the holidays. 🙂 I promise!!

CRANBERRY SALAD in a JAR

1 (12-ounce) package fresh cranberries

1 (16-ounce) can crushed pineapple

1 small package raspberry Jell-O

¾ cup sugar

1 cup chopped pecans

Topping (recipe follows)

• · Grind cranberries in blender (1/3 at a time) with some water added.  Remove crushed cranberries, and reuse same liquid to process remaining cranberries.  Drain cranberries and pineapple, reserving liquid for later use.  Combine cranberries, sugar and pineapple in a ceramic dish or Tupperware.
• · Pour cranberry juice into measuring cup.  Use pineapple juice to make up 1 cup liquid; place in saucepan, and heat until hot.  Add Jell-O and stir until it dissolves.  Add to cranberry mixture; add pecans.  Refrigerate for at least 24 hours before serving.  Place 1 serving into  each jar, and top with dollop of topping before serving.

Garnish: leaf sugar cookie and cranberry optional

TOPPING

1 (8-ounce) container of Cool Whip

1 (8-ounce) container of cream cheese

½ cup powdered sugar

Mix together.

After you’ve enjoyed your salad, you can head over to another blog for the next course.

Please visit the following blogs:

November Fourteenth:

Printables –

Worthing Court

Mom 4 Real

Decor –

Just Paint It 

Making Lemonade

Centerpieces:

The Everyday Home

Designer’s Sweet Spot

Table Decor and Ideas – 

Creating This Life

My Soulful Home

Major Hoff Takes a Wife

Drinks –

Southern Color 

Deja Vue Designs

Appetizers –

Our Southern Home 

Sweet Pea

November Fifteenth:

Soups – 

Town and Country Living

Just Us Four

Salads –

Cedar Hill Farmhouse

Fresh Idea Studio

Main Dishes –

Designed by BH

First Home Love Life

Side Dishes –

All Things Heart and Home

Desserts – 

Domestically Speaking

Lilacs and Longhorns

Parting Gifts –

House on the Way

Dukes and Duchesses

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