SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy Cranberry Salad

Makes: 6 to 8 servings
Prep 15 mins Chill 4 hrs
Creamy Cranberry Salad
  • 1/2  cup  water
  • 1  envelope unflavored gelatin
  • 1 8  ounce package  cream cheese or reduced-fat cream cheese (Neufchatel), softened
  • 1 12  ounce carton  cranberry-strawberry or cranberry-raspberry crushed fruit
  • 1/4  cup  chopped pecans
  •  Sugared cranberries* (optional)
  •  Sugared fresh basil leaves* (optional)

1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.

2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.

3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.

4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.

From the Test Kitchen*
  • To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
Nutrition Facts (Creamy Cranberry Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 267,
  • Fat, total (g) 16,
  • chol. (mg) 41,
  • sat. fat (g) 9,
  • carb. (g) 25,
  • pro. (g) 4,
  • sodium (mg) 125,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe