Ingredients for Cranberry Walnut Salad
- Cherry Jell O
- 1 1/2 cups granulated sugar
- Hot Water
- Lemon Juice
- Crushed Pineapple
- Ground Cranberries
- Orange
- Celery
- 1 cup chopped walnuts
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How to Make Cranberry Walnut Salad
- Bloom the gelatin: In a medium bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/2 cup cold water. Let stand for 5 minutes to soften.
- Make the sugar syrup: In a small saucepan, combine 1 cup of water and 1 1/2 cups granulated sugar. Bring to a boil over high heat, stirring until sugar dissolves.
- Combine and chill: Remove the syrup from heat and immediately pour it over the bloomed gelatin. Stir until completely dissolved. Add 1 (12 ounce) can cranberry sauce and 1/2 cup cranberry juice. Stir to combine.
- Refrigerate: Transfer the mixture to the refrigerator and chill until it begins to thicken, about 30-40 minutes. The mixture should be slightly set but still pourable.
- Fold in additions: Gently fold in 1 cup chopped walnuts, 1/2 cup miniature marshmallows (optional), and 1/2 cup chopped pecans (optional).
- Set the mold: Pour the mixture into a 9x13 inch mold or individual serving dishes.
- Final chill: Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Serve and enjoy: Unmold the salad and serve chilled. Garnish with extra walnuts or pecans if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
115g
Fat
2g
Carbs
10g
