Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cranberry | 1 cup raw (100g) | 46 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Horseradish | 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
- =
- 2 pack Gelatin, unflavored
- 1/2 cup Water, cold
- 3/4 cup Water, boiling
- 1/4 cup Lemon juice, fresh
- 2 can Cranberry sauce (16 oz)
- 1/2 cup Water, cold
- 1/2 tsp Horseradish, bottled
- 3 dash Liquid red pepper seasoning
- 1/4 tsp Salt
- ===
Directions
In a large mixing bowl sprinkle gelatin over ½ cup cold water to soften.
Add boiling water and stir until dissolved.
Stir in lemon juice.
Combine cranberry sauce and ½ cold water in a saucepan.
Stir, then beat with whisk until smooth; do not allow to boil.
Add horseradish, hot pepper seasoning, and salt.
Stir in gelatin mixture.
Pour into a 6-cup ring mold that has been rinsed with cold water.
Chill about 4 hours, or until firm.
Unmold onto round serving plate.
Fill center with apple and pecan salad.
Surround with additional salad if desired.
Note: Double this recipe to make two ring molds
Both the ring molds and salad can be prepared ahead, but the cranberry molds should be unmolded and filled with the salad just before serving.