Bigmom's Cranberry Salad

Kelly Chapman

"A cranberry salad with pineapple, celery and apple. It's always a hit!"
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Ingredients

2 h 20 m servings 304 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 76.6g
  • 25%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the cranberries in a food processor. Process until coarsely chopped. Transfer the cranberries to a large bowl, and stir in the pineapple, apple, celery, and sugar. Combine the gelatin and boiling water in a separate bowl, stirring until gelatin dissolves. Pour gelatin mixture into the pineapple mixture; stir to combine. Cover and refrigerate until gelatin sets, about 2 hours.

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