Cranberry Salad
Recipe: #2967
November 22, 2011
Categories: Salads, Gelatin Salad, Side Dishes, Apple, Cranberry, Pineapple, Brunch, Christmas, Easter, New Years, Sunday Dinner, Thanksgiving Fat Free, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, more
"This is a dish that has become a holiday tradition for my daughter. She loves it and I make it every year for Thanksgiving or Christmas. Very simple and delicious! Recipe is from the book More So Fat, Low Fat, No Fat by Betty Rohde. NOTE: I only used one package of cranberries and after adding sugar ended up with 3 cups cranberries. Switched the water to 3/4 cup and the orange juice to 1 cup, used a golden delicious apple instead of a granny smith, and pecans instead of walnuts. The jello firmed up a lot better and we liked the sweeter flavor and the pecans."
Ingredients
Nutritional
- Serving Size: 1 (209.9 g)
- Calories 252.6
- Total Fat - 5.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 2.2 mg
- Sodium - 96.1 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 3.6 g
- Sugars - 40.7 g
- Protein - 3.5 g
- Calcium - 24 mg
- Iron - 0.6 mg
- Vitamin C - 29.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place cranberries in a food processor and pulse until berries are coarsely chopped. Depending on size of your food processor this may need to be done in two batches. Add cranberries to a medium size bowl, add sugar, and stir well. Set bowl aside until sugar has dissolved stirring occasionally.
Step 2
In another bowl add the gelatin and hot water, stir until gelatin is well dissolved. Pour in cold water and orange juice, let cool. Fold in cranberries to gelatin mixture and add crushed pineapple along with grated apple. If using nuts also add them now. Stir mixture well and pour into your favorite mold or dish and refrigerate until firm.
Tips
No special items needed.