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Cranberry Salad Recipe
|Raw cranberries||1 1⁄2 Cup (24 tbs)|
|White sugar||1 1⁄2 Cup (24 tbs)|
|Lemon jelly||18 Gram (1 1/2 packages)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Pineapple juice||1 1⁄2 Cup (24 tbs), drained from crushed pineapple and add water if needed|
|Pineapple||1 1⁄2 Cup (24 tbs), crushed|
|Almonds||3⁄4 Cup (12 tbs), shredded|
|Celery||1 1⁄2 Cup (24 tbs), chopped|
Calories 554 Calories from Fat 114
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 46.7 mg1.9%
Total Carbohydrates 108 g36%
Dietary Fiber 6.9 g27.8%
Sugars 94.5 g
Protein 7 g13.7%
Vitamin A 5.4% Vitamin C 129.2%
Calcium 11.6% Iron 9.3%
*Based on a 2000 Calorie diet
1 In a food processor, grind together cranberries and sugar.
2 Keep aside.
3 In a pan, prepare jello with boiling water and pineapple juice.
4 Add cranberries and sugar mixture along with other ingredients when mixture is partially set .
5 Add 1 envelope plain gelatine if firmer salad is desired.
6 Serve at room temperature or chilled.