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Cranberry Salad II

Cranberry Salad II

Jackie

Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.
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Reviews

Josie1
27
11/23/2007

I am not a big fan of celery in "fruity" things so I replaced it with a chopped Granny Smith apple. I also did not grind the entire orange, I grated off the orange-only of the peel for the salad, then removed the bitter white rind before chopping up the fruit in the blender. The flavor definitely improves the next day, so make it the day before you need it.

MAGGIE MCGUIRE
20
1/7/2006

I toasted the walnuts and reduced the sugar. This was a delicious addition to holiday dinner.

Chowchick
18
12/3/2007

This is a great recipe!!! I only made a few slight changes....I used sugar free jello, cooked the cranberries and used pecans rather than walnuts, hubby can't eat walnuts! Thanks for posting such a great recipe!!