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.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8|
|Calories from Fat: 23 (7%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 350
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