Recipe: Cranberry Citrus Salad

An often-requested dessert, cranberry citrus salad combines the tartness of cranberries with the sweetness of mandarin oranges and pineapple and crunch of celery. Strawberry or cherry gelatin may be substituted for the raspberry gelatin. For a little extra crunch, mix in toasted walnuts or pecans.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes eight 1/2-cup servings; each serving supplies 1.5 carb choices, 110 calories and 50 mg of sodium.

Essential Equipment

• can opener
• cutting board
• paring and chef knife
• strainer or colander
• large mixing bowl
• serving bowl with lid
• measuring cup
• fork
• spatula

Ingredients

• 1 c. boiling water
• 1   small package (0.3 oz.) sugar-free raspberry gelatin 
• 1 can (14 oz.) whole berry cranberry sauce

• 2   stalks celery, finely diced
• 1 can (11 oz.) mandarin oranges, drained 
• 1 can (8 oz.) crushed pineapple, drained

1.       Drain and lightly crush the mandarin oranges with a fork. Drain the pineapple.

2.       Wash and finely dice the celery.

3.       In a large bowl, dissolve the gelatin in the boiling water.

4.       Add remaining ingredients and stir until well mixed.

5.       Pour into a serving bowl and cover. Refrigerate at least two hours before serving.

Quick Set Method: Place cranberry citrus salad in the freezer for at least one hour. Stir after 30 minutes.