Pecan Cranberry Salad
- In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
- Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.
Nutrition Facts (Pecan Cranberry Salad)
- Per serving:
- 106 kcal cal.,
- 3 g fat
- 27 mg sodium,
- 20 g carb.,
- 2 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet