Lemon-Cranberry Congealed Salad
A vibrant, tangy congealed salad combining cranberries, pineapple, and citrus flavors, perfect for festive gatherings or as a refreshing side dish.
Ingredients
Instructions
- Cook cranberries in water over medium heat until berries pop, about 5 minutes.
- Do not drain; set cranberries and water aside.
- Drain pineapple, reserving juice; set pineapple aside.
- Dissolve raspberry-flavored gelatin in cranberry juice cocktail according to package instructions.
- Add crushed pineapple and cranberries to the gelatin mixture.
- Pour the mixture into a mold or dish and refrigerate until set, about 2-4 hours.
- Just before serving, top with chopped pecans and serve on a bed of leaf lettuce.
Tips & Substitutions
To enhance the flavor, consider adding a splash of orange juice to the cranberry mixture for a citrusy twist. If you prefer a lighter option, use sugar-free gelatin and substitute the cranberry juice cocktail with a blend of cranberry juice and soda water. For texture, you could also mix in some chopped apples or pears. This dish can be prepared a day in advance for convenience.
Serving Suggestions
Serve this vibrant salad as a refreshing side dish for holiday meals or gatherings. It pairs beautifully with grilled meats or can be enjoyed as a light dessert. For an elegant presentation, consider serving it with a dollop of whipped cream or alongside Ellen'S Slushy Punch for a festive touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. This salad can be enjoyed cold and does not need reheating. If the gelatin starts to separate, give it a gentle stir before serving to regain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Cranberry Congealed Salad contains roughly 228 calories, with 3g protein, 9g carbohydrates, and 22g fat. It is a good source of vitamin C (16% of the Daily Value) and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 it’s best to thaw and drain them before cooking. This will help avoid excess water in your salad. Keep in mind that fresh cranberries offer a brighter flavor and firmer texture.
Is there a way to make this recipe vegan?
Absolutely! To make this salad vegan, substitute gelatin with agar-agar or another plant-based gelatin alternative. Ensure that the cranberry juice cocktail is also vegan-friendly, as some brands may use animal-derived ingredients.
How can I make this salad less sweet?
If you prefer a less sweet salad, reduce the amount of cranberry juice cocktail or use a lower-sugar version. You can also balance the sweetness by adding a bit of lemon juice for acidity, which complements the flavors well.
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).