Creamy Cranberry Gelatin Recipe

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Looking for a tasty take-along for holiday potlucks? Consider this colorful contribution from Collette Burch of Edinburg, Texas. The sweet-tart salad can be started the day before your event.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, chopped
  • 1 to 1-1/4 cups sugar
  • 2 packages (3 ounces each) cherry gelatin
  • 2 cups (16 ounces) plain yogurt
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/3 cup chopped pecans

Nutritional Facts

1 each: 204 calories, 6g fat (3g saturated fat), 1mg cholesterol, 83mg sodium, 33g carbohydrate (0g sugars, 2g fiber), 4g protein Diabetic Exchanges:2 fruit, 1 fat

Directions

  1. In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight.
  2. In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm. Yield: 10 servings.
Originally published as Creamy Cranberry Gelatin in Quick Cooking November/December 2002, p42

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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MY REVIEW
Reviewed Jan. 5, 2013

"This recipe did not make much. Was I supposed to add water to the jello when cooking the cranberies?"

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