This has been a family favorite for Thanksgiving for many years. It definitely beats the plain old cranberry sauce out of the can!
Combine cranberries and sugar in a large mixing bowl; let stand 15 minutes, stirring occasionally.
Sprinkle gelatin over apple juice in a small suacepan. Let gelatin soften for 5 minutes. Cook over low heat, stirring occasionally, until gelatin dissolves.
Add gelatin mixture, celery, apple, and pecans to cranberries; mix well. Pour into an oiled 4-cup mold. Chill.
To serve, unmold salad onto plate (soak mold briefly in warm water to loosen salad) and garnish with fresh parsley and cranberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 8 | ||
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Calories: 350 | ||
Calories from Fat: 23 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 86.5mg | 2 % | |
Total Carbohydrate 84.1g | 25 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 81.1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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