This cranberry salad combines the tart of cranberry, pomegranate, and granny smith apples with the sweet of red grapes, pineapple and raspberry Jell-o. Celery adds crunch while toasted pecan pieces adds depth to the dish.
In a large pan, combine 1 cup water, the juiced drained off of the pineapple and oranges and 2 bags of fresh cranberries. On a low-medium heat let simmer until the cranberries start to pop or about 12 minutes. Add 2 cups of sugar and the 3 raspberry Jell-o packages. Bring to a boil and remove from the heat. Add the pomogranate seeds, apple, celery, grapes, pineapple and oranges into this mixture. Pour into a large pan and sprinkle the toasted pecans on the top. Refrigerate 4 hours or until firm. Spoon out of the pan and into a serving bowl
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 82 | ||
Calories from Fat: 50 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 60.9mg | 19 % | |
Sodium 28.3mg | 1 % | |
Potassium 129.2mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.8g | ||
Protein 2.7g | 4 % | |
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: 82
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