If you take this dish to a pot luck, people will ooh and aah. This recipe is the closest I have found to my grandmother's Thanksgiving jello salad that I loved. Thanks to Carol Mead of Los Alamos, NM for this recipe.
In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water. Let stand for 1 minute. Add boiling water and raspberry gelatin. Stir for 2 minutes to completely dissolve. Stir in remaining cold water. Refrigerate for 45 minutes or until thickened.
Place 2 1/3 cups cranberries, apples, and oranges in a food processor, and pulse until chopped. Transfer to a bowl. Stir in sugar. Stir into thickened gelatin. Fold in the nuts, celery, and remaining cranberries. Pour into a 10 inch fluted tube pan or an 8 cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a platter for service.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 141 | ||
Calories from Fat: 40 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 10251.7mg | 354 % | |
Potassium 321.4mg | 8 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 18.2g | ||
Protein 6.4g | 9 % | |
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: 141
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