Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Gelatin | 1 envelope (7g) | 23 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Cranberries
- 2 Apples
- 1/2 cup Sugar
- 6 oz Red gelatin
- 15 oz Crushed pineapple
- 1 cup Celery, diced
- 1/2 cup Nuts, chopped
- 2 cup Boiling water
- =
Directions
preparation time: 3:00
use pecans, walnuts, or a mixture of both
Chop the cranberries, apples and celery into small pieces.
Drain the pineapple and save juice.
Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved.
Add enough water or fruit juice (apricot nectar, strawberry nectar etc).
To pineapple juice to equal 1 cup.
Add this to the gelatin mixture.
Chill in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
Stir into gelatin mixture.
Pour into lightly greased mold or into individual serving molds.
Chill until firm.
Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.