CHUNKY CRANBERRY SALAD

Chunky Cranberry Salad image

I found this recipe while taking a cooking class. Full of mixed fruit, celery and nuts, it's a lively alternative to jellied cranberry sauce. When cranberries are in season, I buy extra and freeze them so I can make this salad year-round.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 10

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Ingredients

4 cups fresh or frozen cranberries
3-1/2 cups unsweetened pineapple juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
1 can (20 ounces) unsweetened pineapple tidbits, drained
1 cup chopped pecans
1 cup green grapes, chopped
1/2 cup finely chopped celery
2 teaspoons grated orange zest

Steps:

In a large saucepan, combine the cranberries and pineapple juice. Cook over medium heat until berries pop, about 15 minutes. , Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 5 minutes. In a large bowl, combine the berry mixture, sugar and softened gelatin. Chill until partially set. , Fold in the pineapple, pecans, grapes, celery and orange zest. Pour into individual serving dishes. Chill until firm.

Nutrition Facts : Calories 288 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 3g fiber), Protein 3g protein.