Mom's Cranberry Salad
This is a very special holiday cranberry salad. My mom made this every year at Thanksgiving and Christmas. I have always loved this recipe and a special thanks to my mom in heaven for sharing it with us through her recipe book for us to continue enjoying.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 3/4 cup hot water
- 1 cup celery chopped
- 3 cups whole raw cranberries the ones in the bags
- 1- 1/2 cups water
- 1- 1/4 cups granulated sugar
- 2 envelopes knox gelatin ( no flavor)
- 1 cup nuts of your choice chopped
- Carbohydrate 6.31251888888889 g
- Cholesterol 0 mg
- Fat 5.91324736111111 g
- Fiber 2.32653469649785 g
- Protein 2.09700416666667 g
- Saturated Fat 0.791558194444444 g
- Serving Size 1 1 Serving (56g)
- Sodium 4.19644444444444 mg
- Sugar 3.98598419239104 g
- Trans Fat 0.285639652777779 g
- Calories 81 calories
Wash cranberries, place in pan with the 1 and 1/2 cups of water. Bring to a boil (high heat) reduce heat to low and simmer for 5 minutes. Then add sugar, salt and cook uncovered for another 5 minutes on low heat. Soften the gelatin in 3/4 cup of hot water, put into the cranberries, add celery and nuts and pour into mold or a bowl. Place covered in refrigerator to set as you would jello. Is a good idea to stir once in a while to keep nuts and celery from staying on the bottom. However if you are placing it in a mold to invert when done, it may be appealing for them to all be on top. It's your choice, so have fun.
