Cran-Raspberry Gelatin Recipe

Cran-Raspberry Gelatin Recipe photo by Taste of Home

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You'll love the sweet-tart flavor and beautiful ruby-red color of this chunky fruit salad from Katy Jarvis of Bear Creek, Wisconsin. "It's great served with a Thanksgiving turkey or with most any kind of meat," she writes.

This recipe is:

Quick

Diabetic Friendly

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Cran-Raspberry Gelatin Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 package (3 ounces) raspberry gelatin
1-1/2 cups boiling water
1 cup fresh cranberries or frozen cranberries
1/2 cup raspberry jam or spreadable fruit
1 can (8 ounces) crushed pineapple, undrained

Directions

In a bowl, dissolve gelatin in water. Place cranberries, jam and gelatin mixture in a blender or food processor; cover and process until cranberries are coarsely chopped. Transfer to a bowl; stir in pineapple. Refrigerate until set. Yield: 8 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with sugar-free gelatin and spreadable fruit) equals 58 calories, 30 mg sodium, 0 cholesterol, 14 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchanges: 1 fruit.

Originally published as Cran-Raspberry Gelatin in Quick Cooking November/December 1998, p8

Making Gelatin

When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania

Reviews for Cran-Raspberry Gelatin

Cran-Raspberry Gelatin

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(1-1) of 1 reviews

Reviewed on Oct. 24, 2012 by dianelyon

This is a wonderful recipe. I absolutely loved it. I even tried it a second time and didn't have any raspberry jam so I used 1/4 c. orange marmalade. It was terrific. Such a versitle recipe. Thanks!