Julie's Cranberry Salad

16
Servings
15m
Prep Time
4m
Cook Time
19m
Ready In


"A delightfully different cranberry salad, bursting with crunch and flavor. I can only find cranberry gelatin at holiday time, but you can substitute black cherry. Cook time is chill time."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (126.9 g)
  • Calories 215.2
  • Total Fat - 4.9 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.1 mg
  • Sodium - 98.7 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 37.5 g
  • Protein - 4.1 g
  • Calcium - 20.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.1 mg

Step 1

Dissolve gelatin in boiling water. Refrigerate for 1/2 hour or until it begins to gel.

Step 2

While gelatin chills, put cranberries in food processor along with sugar until finely chopped.

Step 3

Dice remaining ingredients and stir into cranberry mixture.

Step 4

After gelatin has chilled 30 - 60 minutes, and once sugar has fully dissolved into fruit mixture, add gelatin to fruit mixture, stirring well.

Step 5

Chill in fridge 3-4 hours, or until firm.

Step 6

Transfer to a pretty serving bowl and serve chilled.

Tips & Variations


No special items needed.

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