Cranberry Salad Recipe

Cranberry Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"CRANBERRIES seem to be traditional with everyone's Thanksgiving meal in one form or another. This salad is our favorite way to serve them, either as an attractive mold or for individual salads. The nuts and other fruit give it a refreshing crunch."

This recipe is:

Quick

[X]

Rate Cranberry Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Salad Recipe

Prep: 20 min. + chilling

Yield: 15 Servings

20 20

Ingredients

1 cup sugar
1 cup water
1 package (6 ounces) lemon gelatin
4 cups fresh cranberries, finely chopped
2 large unpeeled apples, finely chopped
1 unpeeled orange, seeded and finely chopped
1/2 cup chopped pecans
Lettuce leaves, optional
Mayonnaise, optional

Directions

In a large saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites.
Fold in the cranberries, apples, orange and pecans. Spoon into greased individual salad molds, a 6-1/2-cup ring mold or an 11-in. x 7-in. dish. Chill until firm. If desired, serve on lettuce leaves and top with a dollop of mayonnaise. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 cup) equals 147 calories, 3 g fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 31 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Cranberry Salad in Reminisce November/December 1993, p47