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Rhode Island Cranberry Salad Recipe
|Canned pineapple tidbits/Crushed pineapple||1 Pound|
|Lemon jello packet/Red cherry + 0.25 cup lemon juice||3 Ounce|
|Canned whole cranberry sauce||1 Pound|
|Thinly diced celery||1⁄2 Cup (8 tbs)|
|Broken walnuts/Slivered almonds||200 Gram|
|Cream-style cottage cheese||8 Ounce (If Desired)|
|Sour cream||8 Ounce|
Serving size: Complete recipe
Calories 3213 Calories from Fat 1798
% Daily Value*
Total Fat 202 g310.2%
Saturated Fat 44.2 g220.8%
Trans Fat 0.4 g
Cholesterol 164.9 mg
Sodium 1345.5 mg56.1%
Total Carbohydrates 306 g101.9%
Dietary Fiber 27.6 g110.5%
Sugars 96 g
Protein 66 g132.1%
Vitamin A 47.8% Vitamin C 9.6%
Calcium 58.4% Iron 46.3%
*Based on a 2000 Calorie diet
Add water, if necessary, to make 1 cup.
Heat to boiling and stir into gelatin in a mediumsize bowl; stir till dissolved.
Beat in cranberry sauce (and lemon juice if cherry gelatin has been used).
Chill for 45 minutes.
Stir in pineapple, celery & nuts (also cottage cheese, if used)
Chill until firm overnight is best.
Serve with sour cream to which mayonnaise has been added.