Cranberry Waldorf Gelatin Recipe

5 1 1
Cranberry Waldorf Gelatin Recipe
Cranberry Waldorf Gelatin Recipe photo by Taste of Home
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Cranberry Waldorf Gelatin Recipe

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5 1 1
Publisher Photo
We enjoy this easy-to-make salad in the fall when apples are in season. Their crisp freshness adds so much to a favorite dish.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 1 cup cold water, divided
  • 1 package (3 ounces) cranberry gelatin
  • 2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon salt
  • 2 medium tart apples, peeled and diced
  • 1 cup chopped walnuts

Directions

Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm. Yield: 12 servings.
Originally published as Cranberry Waldorf Gelatin in Country Extra November 2003, p49

Nutritional Facts

3/4 cup: 156 calories, 6g fat (0 saturated fat), 0 cholesterol, 50mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 1 envelope unflavored gelatin
  • 1 cup cold water, divided
  • 1 package (3 ounces) cranberry gelatin
  • 2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon salt
  • 2 medium tart apples, peeled and diced
  • 1 cup chopped walnuts
  1. Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm. Yield: 12 servings.
Originally published as Cranberry Waldorf Gelatin in Country Extra November 2003, p49

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anitawein User ID: 2103445 90474
Reviewed Nov. 25, 2008

"It is difficult to find cranberry jello, I used cranberry juice instead of water and unflavored gelatin, it needed a little sugar but was good"

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