Fruited Port-Cranberry Salad

Photo: Oxmoor House

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.3g
  • Carbohydrate: 41.3g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 63mg
  • Calcium: 10mg

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

Preparation

  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.
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