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Holiday Salad's picture
  Chopped cranberries 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Canned crushed pineapple 20 Ounce
  Gelatin 6 Ounce (Lemon Flavored)
  Orange juice 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Grated orange rind 2 Tablespoon

Marinate chopped cranberries in sugar for 1 hour at room temperature.
Drain pineapple and pour juice into a measuring cup.
Add water to juice if necessary to make 1 cup.
Bring juice to a boil, add gelatin, and stir until dissolved.
Add sugar-coated cranberries and orange juice.
Let mixture cool down until it begins to thicken slightly.
When the mixture has thickened, fold in pineapple, celery, pecans, and orange rind.
Pour into a 6-cup mold.
Chill several hours or overnight, until firm.

Recipe Summary

Holiday, Party

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2423 Calories from Fat 357

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 486 mg20.3%

Total Carbohydrates 375 g125.1%

Dietary Fiber 27.1 g108.6%

Sugars 329.8 g

Protein 157 g314.1%

Vitamin A 36.6% Vitamin C 432.7%

Calcium 31.3% Iron 28.9%

*Based on a 2000 Calorie diet

Holiday Salad Recipe