Cranberry Salad
Recipe: #2872
November 20, 2011
"This salad has been a tradition in our family at Thanksgiving & Christmas for as long as I can remember. Our family absolutely loves it so we nearly always double the recipe. I made this recipe for Thanksgiving this year and it's the first time that it didn't turn out just perfect. I think the cranberries had too much juice in them and the orange was definitely really juicy. The next time I make it, I'm going to put the fruit in a strainer and mash out the liquid before adding it to the gelatin mixture. "
Ingredients
Nutritional
- Serving Size: 1 (150.9 g)
- Calories 203.3
- Total Fat - 6.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 53.5 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 2.1 g
- Sugars - 29.3 g
- Protein - 1.2 g
- Calcium - 21.7 mg
- Iron - 0.5 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dissolve sugar & Jello in boiling water.
Step 2
Place in refrigerator & chill until thickened to a syrup consistency.
Step 3
Zest the orange & remove peeling.
Step 4
Section the orange & remove the seeds.
Step 5
Place the cranberries into the food grinder and measure until you get a heaping cup full.
Step 6
Grind the orange sections. Put the ground cranberries & orange sections into a strainer and mash it to extract all of the juice.
Step 7
Remove Jello mixture from the refrigerator & stir the cranberries, celery, pineapple, pecans, orange zest & ground orange into it.
Step 8
Pour into a serving bowl & return to the refrigerator and chill until mixture is set.
Tips
No special items needed.