Fruited Cranberry Gelatin Recipe

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Fruited Cranberry Gelatin Recipe

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"A neighbor gave my mom this recipe, and it's become an annual favorite during the holidays," relates field editor Linda Fox of Soldotna, Alaska.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (6 ounces) cranberry or raspberry gelatin
  • 1/2 cup sugar
  • 1-1/2 cups boiling water
  • 1 package (12 ounces) cranberries
  • 3 medium unpeeled green apples, cut into wedges
  • 1 medium navel orange, peeled and quartered
  • 1 cup diced celery
  • 1 cup chopped pecans
  • 1 cup cold water
  • 1 tablespoon cider vinegar
  • 2 teaspoons grated orange peel
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 3/4 cup mayonnaise
  • 2 tablespoons orange juice

Directions

In a large bowl, dissolve gelatin and sugar in boiling water. In a blender or food processor, process the cranberries until coarsely chopped; add to gelatin mixture. Repeat with apples and orange. Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt. Pour into a 13-in. x 9-in. dish or a 2-1/2-qt. bowl. Chill until set, about 3 hours.
Whisk mayonnaise and orange juice; serve with the salad. Yield: 12-16 servings.
Originally published as Fruited Cranberry Gelatin in Taste of Home December/January 1999, p18

Nutritional Facts

1/2 cup: 221 calories, 14g fat (2g saturated fat), 4mg cholesterol, 161mg sodium, 25g carbohydrate (22g sugars, 3g fiber), 2g protein.

  • 1 package (6 ounces) cranberry or raspberry gelatin
  • 1/2 cup sugar
  • 1-1/2 cups boiling water
  • 1 package (12 ounces) cranberries
  • 3 medium unpeeled green apples, cut into wedges
  • 1 medium navel orange, peeled and quartered
  • 1 cup diced celery
  • 1 cup chopped pecans
  • 1 cup cold water
  • 1 tablespoon cider vinegar
  • 2 teaspoons grated orange peel
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 3/4 cup mayonnaise
  • 2 tablespoons orange juice
  1. In a large bowl, dissolve gelatin and sugar in boiling water. In a blender or food processor, process the cranberries until coarsely chopped; add to gelatin mixture. Repeat with apples and orange. Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt. Pour into a 13-in. x 9-in. dish or a 2-1/2-qt. bowl. Chill until set, about 3 hours.
  2. Whisk mayonnaise and orange juice; serve with the salad. Yield: 12-16 servings.
Originally published as Fruited Cranberry Gelatin in Taste of Home December/January 1999, p18

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