Cranberry Salad
A side dish or dessert with chopped fruits in a cherry gelatin base.
Ingredients
- (2) 3-ounce packages cherry gelatin (Jell-O used in this recipe)
- ½ cup sugar
- (2) cups boiling water
- 1 ¼ cups fresh cranberries, finely chopped (or use chopped frozen cranberries)
- (1) 8-ounce can crushed pineapple, undrained (canned in juice)
- (1) 15-ounce can mandarin oranges, drained and lightly chopped (canned in juice)
- ⅔ cup pecans, chopped
Instructions
- In a medium-sized bowl, mix together the Jell-O and sugar and set aside.
- Heat the water to boiling in a microwave-safe bowl for about 3 minutes. Pour boiling water over the Jell-O and stir until dissolved. Let cool for a few minutes; then place the Jell-O in the refrigerator to thicken.
- Sort through the cranberries and discard any soft ones. Measure out 1 1/4 cups of cranberries, wash them, and let them drain. Use an electric chopper to finely chop them.
- Drain the mandarin oranges and then chop them into pieces.
- Chop the pecans.
- Remove the Jell-O from the refrigerator when it has thickened but not completely set. This may take an hour or longer. Keep a check starting at 45 minutes.
- Add the cranberries, pineapple, oranges, and pecans. Stir until the fruit and nuts are distributed throughout the Jell-O.
- Place it back in the refrigerator until set, about 3 hours.
Notes
Pineapple
Do not substitute fresh pineapple in this recipe, or the gelatin may not set.Options for Reducing Sugar:
- Omit the sugar ingredient.
- Use sugar-free gelatin. Substitute 2 boxes of sugar-free cherry Jell-O for the regular cherry Jell-O and omit the listed sugar from the recipe.
Nutrition
Calories: 189kcalCarbohydrates: 35gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 84mgPotassium: 127mgFiber: 2gSugar: 32gVitamin A: 581IUVitamin C: 18mgCalcium: 17mgIron: 0.4mg
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