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Chunky Cranberry Salad Recipe

Photo by: Taste of Home

I found this recipe while taking a cooking class. Full of mixed fruit, celery and nuts, it's a lively alternative to jellied cranberry sauce. When cranberries are in season, I buy extra and freeze them so I can make this salad year-round.

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12 Servings
Prep: 25 min. + chilling

Ingredients

4 cups fresh or frozen cranberries
3-1/2 cups unsweetened pineapple juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
1 can (20 ounces) unsweetened pineapple tidbits, drained
1 cup chopped pecans
1 cup green grapes, chopped
1/2 cup finely chopped celery
2 teaspoons grated orange peel

Directions

In a large saucepan, combine the cranberries and pineapple juice. Cook over medium heat until berries pop, about 15 minutes.
Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 5 minutes. In a large bowl, combine the berry mixture, sugar and softened gelatin. Chill until partially set.
Fold in the pineapple, pecans, grapes, celery and orange peel. Pour into individual serving dishes. Chill until firm. Yield: 12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 288 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 9 mg sodium, 57 g carbohydrate, 3 g fiber, 3 g protein.

Chunky Cranberry Salad published in Country Woman May/June 2006, p39

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