Cranberry Congealed Salad
Cranberry Congealed Salad might be just the side dish you are searching for. One serving contains 262 calories, 4g of protein, and 5g of fat. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up pecans, lettuce leaves, cranberries, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.
Stir together cranberries and sugar in a bowl; set aside.
Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves.
Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.
Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.
Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs.
Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed.
Layer parfait glasses evenly with leftover salad and cream cheese mixture.