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Fruited Port-Cranberry Salad

Photo: Oxmoor House
Yield 12 servings (serving size: 1 slice)

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup port or other sweet red wine
  • 2 (3-ounce) packages cranberry-flavored gelatin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 cups boiling water
  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1/2 cup ice water
  • 1 1/2 cups finely chopped Granny Smith apple (about 1 large apple)
  • 1 (14-ounce) package frozen unsweetened raspberries, thawed
  • 1 (8 1/4-ounce) can crushed pineapple in juice, drained

Nutrition Information

  • calories 178
  • caloriesfromfat 1 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 2.3 g
  • carbohydrate 41.3 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 63 mg
  • calcium 10 mg

How to Make It

  1. Sprinkle unflavored gelatin over port; set aside. Combine the cranberry gelatin, ginger, and allspice in a large bowl; stir well. Stir in boiling water and port mixture. Add the cranberry sauce and the ice water; stir well. Chill for 30 minutes.

  2. Combine apple, raspberries, and pineapple; stir into gelatin mixture. Pour into an 8-cup gelatin mold; chill 4 hours or until set. To unmold, dip mold into hot water for 5 seconds; invert onto serving platter.