Cranberry Relish Salad
A vibrant cranberry relish salad with tangy citrus and crunchy pecans, perfect for holiday gatherings or festive occasions, served chilled on a bed of greens.
Ingredients
Instructions
- Place the lemon flavored gelatin and hot water in a blender.
- Blend a few seconds to dissolve the gelatin.
- Add the orange, cranberries, apple, sugar, and salt to the blender.
- Blend until the mixture is chopped and well combined.
- Add the pecans and blend briefly.
- Turn the mixture into a mold and refrigerate until set.
- Unmold the salad onto a bed of greens.
- Serve with a dressing made from equal parts mayonnaise and whipped cream.
Tips & Substitutions
For a smoother texture, blend the mixture longer, but be careful not to over-purée the fruit. You can substitute the pecans with walnuts or omit them for a nut-free version. Adding a splash of lemon juice can enhance the tartness, complementing the sweetness of the sugar. If you prefer a lighter version, consider using a sugar substitute suitable for gelatin recipes.
Serving Suggestions
Serve this delightful salad as a refreshing side dish for holiday meals, pairing it with roasted meats or a cheese platter. It complements a variety of main dishes, especially turkey or ham. For an added twist, try serving it alongside a light dressing made from equal parts mayonnaise and whipped cream for a creamy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The salad can lose its firmness over time, so it's best enjoyed within the first few days. Do not freeze, as the gelatin may separate and affect the texture upon thawing. Just re-chill before serving if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Relish Salad contains roughly 491 calories, with 5g protein, 53g carbohydrates, and 33g fat. It is an excellent source of vitamin C (46% of the Daily Value) and dietary fiber (31% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1754mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries, but ensure they are thawed and drained before blending. Frozen cranberries may alter the texture slightly, but they will still provide the necessary tartness and flavor.
How do I know when the salad is set?
The salad is set when it has a firm texture, usually after about 4 hours in the refrigerator. To check, gently press the top; it should bounce back slightly. If it's still wobbly, give it a bit more time in the fridge.
Can I make this salad ahead of time?
Absolutely! This salad can be made a day or two in advance. Just ensure it is stored in the refrigerator in an airtight container until you're ready to serve. This allows the flavors to meld beautifully, enhancing the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).