Show Subscription Form




Cran-Raspberry Gelatin Recipe
Cran-Raspberry Gelatin Recipe photo by Taste of Home

Cran-Raspberry Gelatin Recipe

Publisher Photo
You'll love the sweet-tart flavor and beautiful ruby-red color of this chunky fruit salad from Katy Jarvis of Bear Creek, Wisconsin. "It's great served with a Thanksgiving turkey or with most any kind of meat," she writes.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 1-1/2 cups boiling water
  • 1 cup fresh cranberries or frozen cranberries
  • 1/2 cup raspberry jam or spreadable fruit
  • 1 can (8 ounces) crushed pineapple, undrained

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving (prepared with sugar-free gelatin and spreadable fruit) equals 58 calories, 30 mg sodium, 0 cholesterol, 14 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchanges: 1 fruit.

Directions

  1. In a bowl, dissolve gelatin in water. Place cranberries, jam and gelatin mixture in a blender or food processor; cover and process until cranberries are coarsely chopped. Transfer to a bowl; stir in pineapple. Refrigerate until set. Yield: 8 servings.
Originally published as Cran-Raspberry Gelatin in Quick Cooking November/December 1998, p8

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving (prepared with sugar-free gelatin and spreadable fruit) equals 58 calories, 30 mg sodium, 0 cholesterol, 14 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchanges: 1 fruit.

Reviews for Cran-Raspberry Gelatin

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 24, 2012

This is a wonderful recipe. I absolutely loved it. I even tried it a second time and didn't have any raspberry jam so I used 1/4 c. orange marmalade. It was terrific. Such a versitle recipe. Thanks!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT