Recipe courtesy of Phyliss Pellman Good
Cranberry Salad
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- Level: Easy
- Total: 38 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 7 g
- Sugar
- 49 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 18 mg
- Level: Easy
- Total: 38 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 7 g
- Sugar
- 49 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 18 mg
Ingredients
Directions
- Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
- Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
- Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
- Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.
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