Cranberry Gelatin Salad
Taste of Home
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Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do.
-Betty Claycomb, Alverton, Pennsylvania
SERVINGS: 8-10
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
- 1 package (6 ounces) cherry gelatin
- 1-1/2 cups boiling water
- 1 can (20 ounces) crushed pineapple, undrained
- 1 can (16 ounces) whole-berry cranberry sauce
- 1-1/2 cups seedless red grapes, halved
- 1/4 cup chopped pecans
Directions:
In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm. Yield: 8-10 servings.