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Pecan Cranberry Salad
Ingredients
-
1
12 ounce package fresh cranberries
-
1
cup water
-
1/2
cup sugar
-
1
4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
-
1
15 1/4 ounce can crushed pineapple (juice pack)
-
1/3
cup coarsely chopped pecans, toasted
Directions
1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
2. 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)
- Servings Per Recipe 10,
- Calories 106,
- Protein (gm) 1,
- Carbohydrate (gm) 20,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 27,
- Fruit () 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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