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Jellied Cranberry Salad Recipe
|Raspberry gelatin||6 Ounce (2 Package)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cranberries||2 Cup (32 tbs)|
|Pecan/Walnut||1 Cup (16 tbs)|
|Oranges||2 Large, seeded and quartered|
|Carrot||1 , scraped and cut into 6 pieces|
|Canned crushed pineapple||8 Ounce, drained (In Juice)|
|Sugar||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2065 Calories from Fat 794
% Daily Value*
Total Fat 95 g146%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 79.3 mg3.3%
Total Carbohydrates 312 g103.9%
Dietary Fiber 36.7 g146.8%
Sugars 263.6 g
Protein 20 g39.7%
Vitamin A 285.1% Vitamin C 369.1%
Calcium 33.1% Iron 26.3%
*Based on a 2000 Calorie diet
Add cold water, and chill until the consistency of unbeaten egg white.
Position knife blade in food processor bowl; add cranberries and next 3 ingredients.
Pulse until mixture is finely chopped.
Combine cranberry mixture, pineapple, and sugar, stirring well.
Fold cranberry mixture into gelatin mixture.
Pour into a lightly oiled 6 1/2-cup mold.
Cover and chill until firm.
Unmold salad onto a lettuce-lined serving plate, and garnish, if desired.