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Cranberry Ring Salad Recipe
|Fresh cranberries||4 Cup (64 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Lime juiced/Lemon juice||2 Tablespoon|
|Walnuts||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Celery||1 Cup (16 tbs), diced|
Serving size: Complete recipe
Calories 1901 Calories from Fat 371
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 4.2 g21%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 153.2 mg6.4%
Total Carbohydrates 369 g123.1%
Dietary Fiber 26.7 g107%
Sugars 322 g
Protein 32 g64.2%
Vitamin A 16.6% Vitamin C 120.2%
Calcium 17% Iron 19.9%
*Based on a 2000 Calorie diet
Boil sugar and water for 5 minutes.
Add berries and cook slowly without stirring until berries break open in approximately 5 minutes.
Soften gelatin in cold water and dissolve in hot cranberry sauce.
Add lime or lemon juice.
Cool until mixture begins to thicken.
Add walnuts and celery.
Pour into ring mold and chill until firm.
Unmold on a bed of watercress or lettuce and serve with a creamy salad dressing.
Center may be filled with cottage cheese whipped with a little sour cream.