Ruby Cranberry Salad Recipe

Name: Ruby Cranberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. pkg. red raspberry gelatin; 2 c. boiling water; 1 can mandarin oranges; 1 can whole cranberry sauce; 1/2 c. orange juice; 1/2 c. chopped walnuts; 20 oz. can crushed pineapple; 1/4 c. sugar; 1 Tbsp. flour; 1 beaten egg; 1/2 c. whipping cream, whipped or 8 oz. topping

Servings: persons

6 oz. pkg. red raspberry gelatin
2 c. boiling water
1 can mandarin oranges
1 can whole cranberry sauce
1/2 c. orange juice
1/2 c. chopped walnuts
20 oz. can crushed pineapple
1/4 c. sugar
1 Tbsp. flour
1 beaten egg
1/2 c. whipping cream, whipped or 8 oz. topping

1
Dissolve gelatin in boiling water.
2
Drain oranges, reserving 1/2 cup liquid.
3
Stir juice (from oranges), cranberry sauce and orange juice into gelatin.
4
Chill until partially set.
5
Coarsely chop oranges.
6
Drain pineapple, reserving 1/3 cup juice.
7
Fold oranges, pineapple and nuts into gelatin.
8
Pour into Pyrex dish. Chill until completely set.
9
In pan, combine sugar, flour, pineapple juice and eggs.
10
Cook until thick.
11
Cool and add Cool Whip and spread over top.
12
Cover with nuts.

1600

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 oz. pkg. red raspberry gelatin, 2 c. boiling water, 1 can mandarin oranges, 1 can whole cranberry sauce, and more.

Yes, Ruby Cranberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ruby Cranberry Salad

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