Molded Cranberry Fruit Salad Recipe

Molded Cranberry Fruit Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Instead of putting a bowl of plain cranberry sauce on the holiday table, I like to whip up this festive fruity salad. It adds pretty color to the meal.—Virginia Rexroat, Jenks, Oklahoma

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Molded Cranberry Fruit Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Molded Cranberry Fruit Salad Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

2 packages (.6 ounce each) sugar-free cherry gelatin
2 cups boiling water
1 package (12 ounces) fresh or frozen cranberries
1 large apple, peeled and chopped
1 large orange, peeled, chopped and seeded
1 piece of orange peel (1 inch)
1 can (20 ounces) crushed unsweetened pineapple, undrained

Directions

In a bowl, dissolve gelatin in water. Stir in all remaining ingredients. Process in small batches in a blender until coarsely chopped. Pour into a 13-in. x 9-in. dish or a 3-qt. serving bowl. Chill until set, about 2-3 hours. Yield: 16 servings.

Diabetic Exchanges: One 1/2-cup serving equals 1 fruit; also, 47 calories, 46 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, trace fat.

Originally published as Molded Cranberry Fruit Salad in Taste of Home December/January 1997, p8