Cranberry Salad II

13 Reviews 1 Pic
Jackie
Recipe by  Jackie

“Originally submitted to ThanksgivingRecipe.com.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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 (13)

Rate This Recipe
Josie1
27

Josie1

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
19

MAGGIE MCGUIRE

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

Chowchick
17

Chowchick

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!!

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Nutrition

Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet

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Cranberry Salad VII

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