Cranberry Salad for Thanksgiving recipe
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- 1 (20 ounce) can crushed pineapple, drained and juice reserved 1 cup water 1 cup orange juice 2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®) 1 (16 ounce) can whole berry cranberry sauce 1 Granny Smith apple, diced ⅓ cup coarsely chopped fresh cranberries ⅓ cup chopped pecans
Nutrition Info
- 173.9 caloriescarbohydrate: 38.3 gcholesterol: : -fat: 2.5 gfiber: 1.5 gprotein: 2 gsaturatedFat: 0.2 gservingSize: -sodium: 63.2 mgsugar: 36.2 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Salad for Thanksgiving
Directions
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Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.
Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.