Create a classic side for your holiday feast with just a few simple ingredients.
cups boiling water
boxes (4-serving size each) lemon-flavored gelatin
tubs (10 oz each) frozen cranberry-orange sauce, thawed
cup fresh raspberries
Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.
You can use 2 cups homemade cranberry-orange relish if you can't find it frozen. Some brands are seasonal and shelf stable, so check for this sauce next to canned cranberry sauce.
Add flair by garnishing the salad with sprigs of watercress and sugared cranberries. To sugar cranberries, dip washed, still-wet cranberries into granulated sugar.
Avoid last-minute hassles by unmolding the salad a couple of hours before serving. Store in the refrigerator.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.