Cranberry Mold Salad
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cranberries
fresh |
|
| 1 | cup |
apples
chopped |
*
|
| 1 | cup |
nuts
chopped |
|
| 1 | cup |
pineapple, canned, crushed
save juice |
* |
| 1 | cup |
celery
chopped |
|
| 3 | each |
bananas
sliced |
|
| 3 | packages |
jello
lemon |
|
| 3 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cranberries
fresh |
|
| 237 | ml |
apples
chopped |
*
|
| 237 | ml |
nuts
chopped |
|
| 237 | ml |
pineapple, canned, crushed
save juice |
* |
| 237 | ml |
celery
chopped |
|
| 3 | each |
bananas
sliced |
|
| 3 | packages |
jello
lemon |
|
| 7.1E+2 | ml |
sugar
|
|
Directions
In blender, chop cranberries.
Add juice from pineapple and water to equal 3 cups.
Boil for 5 minutes, until thick. Add jello. Take off heat.
Cool. Add other ingredients. Place in mold and refrigerate for at least 2 hours.
