Christmas Cranberry Salad

You might find that this yummy gelatin salad is one side dish pretty enough to steal top billing!

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1-1/2 cups finely chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 packages (3 ounces each) orange or lemon gelatin
  • 1/4 teaspoon salt
  • 2 cups boiling water
  • 1-1/2 cups cold water

[/ingredients-left]
[ingredients-right]

  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 medium navel orange, peeled and diced
  • 1/2 cup chopped almonds
  • Lettuce leaves

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] In a small bowl, combine cranberries and sugar; set aside. In a large bowl, dissolve gelatin and salt in boiling water. Stir in the cold water, lemon juice, cinnamon and cloves. Cover and chill for 1 hour.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Stir in the orange, almonds and cranberry mixture. Pour into a 6-cup ring mold coated with nonstick cooking spray. Cover and refrigerate for 3-4 hours or until set. Invert onto a lettuce-lined serving plate. Serves 12.

[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest