Thanksgiving Cranberry Salad Recipe
Servings: 12
Ingredients
- 1 pound cranberries
- 1 c. minced pecans
- 3 or possibly 4 med. oranges
- 1 lg. or possibly 2 sm. boxes of black cherry Jello
- 1 (20 ounce.) can of crushed pineapple
- 3 c. sugar
Directions
- Chop cranberries in the food processor. If pecans are not already minced, they can be minced with cranberries. Dump cranberries (or possibly cranberries and pecans) into a large bowl and add in sugar. Stir and let sit till sugar is dissolved - about 2 hrs. mix Jello with 2 c. of warm water, pour Jello water into bowl with cranberries and stir well.
- (This will help dissolve any sugar granules which remain.) Peel and chop oranges, stir into mix. Drain pineapple and add in along with pecans, if not already in mix. Cover and chill (at least overnight). This salad keeps well and may be prepared days in advance.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.6g | 5% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 158mg | 5% |
| Total Carbs 69.14g | 18% |
| Dietary Fiber 3.3g | 11% |
| Sugars 63.19g | 42% |
| Protein 1.03g | 2% |
