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We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to!
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 377 calories, 19 g fat (4 g saturated fat), 18 mg cholesterol, 134 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Molded Cranberry Nut Salad in Country December/January 1991, p49
Sticky GelatinGelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jul. 12, 2010 by Trilby Yost
Last holiday season I froze bags of fresh cranberries, but I never got around to using them. Knowing that they would go to waste if I didn't find a way to use them, I looked for a recipe. I decided on this one, and boy! was it a hit. My family exclaimed that it was Christmas in July! It is especially refreshing in hot weather so it doesn't have to be saved for cold weather holidays. I served it with barbecue!
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