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Cranberry Salad Recipe
|Honey||1 1⁄3 Cup (21.33 tbs)|
|Water||1 Cup (16 tbs)|
|Fresh cranberries||4 Cup (64 tbs), washed|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Celery||1 Cup (16 tbs), diced|
|Walnuts||1 Cup (16 tbs), chopped|
|Yogurt||1 Cup (16 tbs), served separately|
Serving size: Complete recipe
Calories 2337 Calories from Fat 617
% Daily Value*
Total Fat 73 g112.9%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 29.4 mg
Sodium 288.2 mg12%
Total Carbohydrates 414 g138.1%
Dietary Fiber 29.8 g119.1%
Sugars 362.4 g
Protein 53 g105.2%
Vitamin A 21.1% Vitamin C 134.1%
Calcium 49.9% Iron 35.5%
*Based on a 2000 Calorie diet
Place over medium heat and simmer for about five minutes.
Add cranberries and cook slowly, without stirring until all the skins pop open (about 5 minutes).
Soften gelatin in 1/4 cup cold water; dissolve in hot cranberry mixture.
Add lemon juice and cool.
When mixture begins to thicken, fold in celery and nuts; transfer to mold and chill until firm.
Unmold and serve with yogurt.