Cranberry Delight Recipe

5 1
Cranberry Delight Recipe
Cranberry Delight Recipe photo by Taste of Home
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Cranberry Delight Recipe

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5 1
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This is a special salad that your family and friends will be tickled pink when presented with it.—Edna Olson, Rancho Murieta, California
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (20 ounces) crushed pineapple, juice drained and reserved
  • 1 cup water
  • 1 package (6 ounces) strawberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 2 cups (16 ounces) sour cream
  • 1/2 cup chopped pecans
  • Fresh strawberries, optional

Directions

Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries, if desired. Yield: 12 servings.
Originally published as Cranberry Delight in Reminisce November/December 1992, p45

Nutritional Facts

1 piece: 254 calories, 10g fat (5g saturated fat), 25mg cholesterol, 60mg sodium, 38g carbohydrate (32g sugars, 1g fiber), 3g protein.

  • 1 can (20 ounces) crushed pineapple, juice drained and reserved
  • 1 cup water
  • 1 package (6 ounces) strawberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 2 cups (16 ounces) sour cream
  • 1/2 cup chopped pecans
  • Fresh strawberries, optional
  1. Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries, if desired. Yield: 12 servings.
Originally published as Cranberry Delight in Reminisce November/December 1992, p45

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