Cranberry Salad

30m
Prep Time
5m
Cook Time
35m
Ready In

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. "

Original is 9 servings

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.

0 Reviews

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