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Festive Cranberry-Raspberry Salad

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Festive Cranberry-Raspberry Salad
  • Prep 15 min
  • Total 1 hr 50 min
  • Ingredients 8
  • Servings 12
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Enjoy this delicious salad made with cranberry, raspberry and gelatin – a wonderful side dish that's perfect for a festive celebration.
Updated Dec 8, 2010

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup raspberry-cranberry juice
  • 2 boxes (4-serving size each) cranberry- or raspberry-flavored gelatin
  • 1/2 teaspoon ground ginger
  • 2 cups boiling water
  • 1 can (14 to 16 oz) whole berry cranberry sauce
  • 1/2 cup cold water
  • 1 bag (12 oz) frozen unsweetened raspberries

Steps

  • 1
    In small bowl, sprinkle unflavored gelatin over juice. Set aside.
  • 2
    In large heatproof bowl, mix flavored gelatin and ginger. Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry sauce, cold water and unflavored gelatin mixture; mix well. Refrigerate 30 minutes.
  • 3
    Stir frozen raspberries into gelatin. Let stand about 5 minutes or until mixture begins to set up. Spoon into serving bowl; refrigerate at least 1 hour or until serving time. Garnish with fresh raspberries or orange slices, if desired.

Tips from the Pillsbury Kitchens

  • tip 1
    Use orange juice instead of the raspberry-cranberry juice.
  • tip 2
    Spoon salad into individual gelatin molds, sprayed with cooking spray, for that extra-special touch.

Nutrition Information

130 Calories, 0g Total Fat, 2g Protein, 31g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
55mg
2%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
9%
Sugars
27g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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