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Congealed Cranberry Salad Recipe
|Raspberry gelatin||6 Ounce (1 Box)|
|Boiling water||3 Cup (48 tbs)|
|Fresh cranberries||1 Pound|
|Sugar||2 Cup (32 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3429 Calories from Fat 1035
% Daily Value*
Total Fat 124 g190.3%
Saturated Fat 10.6 g53.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 45.1 mg1.9%
Total Carbohydrates 597 g199.1%
Dietary Fiber 43 g171.8%
Sugars 535.7 g
Protein 21 g42.6%
Vitamin A 7.4% Vitamin C 103.7%
Calcium 18.2% Iron 30.6%
*Based on a 2000 Calorie diet
Set aside to cool.
Wash and drain cranberries and chop in food processor.
Add sugar and mix well.
Fold all ingredients into cooled gelatin.
Pour into desired container and refrigerate 4 to 6 hours.