- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 124
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 20 mg
Ree remembers her mom making this recipe each Thanksgiving when she was a child. It is a great alternative to cranberry sauce, and while it takes more time and effort, it looks incredible on the Thanksgiving table.
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 124
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 20 mg
Ingredients
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Directions
Special equipment:
a large Bundt pan or mold- Coat the inside of a large Bundt pan or mold with nonstick spray.
- Juice the zested oranges into a 2-cup measure, then top up with water so you have exactly 2 cups of liquid.
- Add the cranberries, pineapple and the 2 cups of orange water to a pot and bring to a boil.
- Remove from the heat and stir in 2 cups of ice. Add the gelatin and orange zest, then stir to combine, making sure to dissolve the gelatin.
- Pour into the mold and refrigerate for at least 4 hours or up to overnight.
- To remove the salad from the mold, dunk for 3 to 5 seconds in a warm bowl of water before inverting onto a platter. Garnish with the whipped cream, fresh cranberries and rosemary sprigs.
