Cran-Raspberry Gelatin Recipe

5 1 2
Cran-Raspberry Gelatin Recipe
Cran-Raspberry Gelatin Recipe photo by Taste of Home
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Cran-Raspberry Gelatin Recipe

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5 1 2
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Directions

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

3/4 cup: 58 calories, 1g fat (0 saturated fat), 0 cholesterol, 30mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit.

  • 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
  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

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dianelyon User ID: 937654 24604
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!"

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