Mary Liz Daniel'S Cranberry Salad
A sweet and tangy cranberry salad featuring fresh cranberries, orange, pineapple, and nuts, perfect for festive occasions and gatherings needing a colorful, flavorful side dish.
Ingredients
Instructions
- Wash the cranberries and orange, remove seeds from the orange, and pass them through a meat grinder twice along with the cranberries and orange peel.
- Mix the ground mixture well with sugar and let it stand to macerate.
- Dissolve lemon gelatin in hot water and let it cool until partially set.
- Add the cranberry-orange mixture, diced celery, crushed pineapple, and chopped nuts to the partially set gelatin.
- Pour into a ring mold and refrigerate until firm.
- At serving time, fill the center of the mold with cottage cheese before serving.
Tips & Substitutions
For a sweeter salad, you can adjust the sugar to taste, while using honey or maple syrup as alternatives for a more natural sweetener. If you prefer a slightly tangy flavor, add a splash of lemon juice to the mixture. Ensure the gelatin is only partially set before mixing in the other ingredients to achieve a perfect texture. For a twist, incorporate some diced apples or pears.
Serving Suggestions
This cranberry salad is a delightful side dish for holiday meals, pairing well with roasted meats or served alongside Linda'S Fried Green Tomatoes for a unique flavor experience. Consider adding a dollop of whipped cream or yogurt on top for a creamy contrast. It can also be enjoyed as a refreshing dessert on its own.
Storage & Reheating
Leftover cranberry salad should be stored in an airtight container in the refrigerator, where it can last for up to a week. If it becomes too firm, let it sit at room temperature for a few minutes before serving to soften slightly. Do not freeze, as the texture may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Liz Daniel'S Cranberry Salad contains roughly 546 calories, with 9g protein, 95g carbohydrates, and 19g fat. It is an excellent source of vitamin C (71% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 604mg per serving (26% 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 in this recipe. Just ensure they are fully thawed and drained of excess moisture, as this can affect the texture of the salad. The flavor will still be delicious, though fresh cranberries provide a brighter taste.
Is there a vegan alternative for the gelatin?
Absolutely! You can substitute the lemon gelatin with agar-agar or a plant-based gelatin alternative. Just follow the package instructions to achieve a similar consistency while keeping the recipe vegan-friendly.
Can I prepare this salad in advance?
Yes, you can prepare this cranberry salad a day or two ahead of time. Just make sure to keep it refrigerated in a sealable container to maintain freshness. This allows the flavors to meld beautifully, enhancing the overall taste when served.
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).