Publisher Photo
Publisher Photo
Cranberries give extra holiday appeal to this gelatin salad sent in by Elise Spring of Bellevue, Ohio. "A co-worker always shares this festive fruit ring with us at staff potlucks," she relates.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (6 ounces) raspberry gelatin
  • 2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup red wine or grape juice
  • 1/3 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 teaspoon grated orange peel

Directions

In a large bowl, dissolve gelatin in water. Add the cranberry sauce, pineapple, wine and walnuts. Chill until partially set, about 2 hours.
Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. In a small bowl, combine the cream cheese, mayonnaise and orange peel. Serve with the salad. Yield: 8 servings.
Originally published as Berry Gelatin Ring in Quick Cooking December 2000, p12

Nutritional Facts

1 each: 367 calories, 18g fat (7g saturated fat), 34mg cholesterol, 183mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 5g protein.

  • 1 package (6 ounces) raspberry gelatin
  • 2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup red wine or grape juice
  • 1/3 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 teaspoon grated orange peel
  1. In a large bowl, dissolve gelatin in water. Add the cranberry sauce, pineapple, wine and walnuts. Chill until partially set, about 2 hours.
  2. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. In a small bowl, combine the cream cheese, mayonnaise and orange peel. Serve with the salad. Yield: 8 servings.
Originally published as Berry Gelatin Ring in Quick Cooking December 2000, p12

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