Cranberry Gelatin Salad
Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.
Yield
12 servingsPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cranberry sauce
|
|
| 16.5 | ounces |
Bing cherries
pitted |
* |
| 10 ½ | ounces |
pineapple, canned, crushed
with juice |
|
| 6 | ounces |
cherry juice
gelatin |
* |
| 2 | cups |
water
boiling |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cranberry sauce
|
|
| 476.9 | ml/g |
Bing cherries
pitted |
* |
| 303.5 | ml/g |
pineapple, canned, crushed
with juice |
|
| 173.4 | ml/g |
cherry juice
gelatin |
* |
| 473 | ml |
water
boiling |
|
| 237 | ml |
pecans
chopped |
|
Directions
In a medium saucepan over low heat, melt the cranberry sauce. Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat. In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved. Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.
