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Cherry Cranberry Salad


"My mom has made this every year for Thanksgiving and Christmas for as long as I can remember, and now I am the one making it for her to continue the tradition. We always use frozen cranberries, but fresh works fine too. Don't ever settle for cranberry salad from a can when you can make something this tasty so easy. I've had many people say they don't like cranberries but love this!"
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3 h 20 m servings 170 cals
Original recipe yields 16 servings

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  1. Combine cranberries and water in a saucepan. Bring the water to a boil, reduce heat to medium, and cook until all the cranberries have softened and popped, 5 to 7 minutes; remove from heat to cool slightly.
  2. Stir sugar and gelatin into the cranberry mixture until dissolved completely. Add pineapple with juice, apples, and walnuts into the cranberry mixture; pour into a 2-quart serving bowl.
  3. Cover bowl with plastic wrap and refrigerate until chilled and firm, 3 to 4 hours.

Nutrition Facts

Per Serving: 170 calories; 4.8 g fat; 31.9 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 50 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I found this recipe here about 3 years ago. I came here looking for an inexpensive substitute for the $4 a pound salad I used to get at a large chain grocery store. While I loved that store boug...