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Cook'n with Betty Crocker 
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Cranberry-Raspberry Salad |
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Serves: 12 Print this RecipeThe tang of the cranberry and the fruity coolness of the lemon gelatin makes this salad a hit at any meal. We also think it will become a favorite of yours on the Thanksgiving table. 2 (12-ounce) packages cranberry-orange sauce 1 (12-ounce) package cranberry-raspberry sauce 1 (6-ounce) package lemon-flavored gelatin 2 cups boiling water _Gilbert, Marie ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Lightly oil 6 1/2-cup ring mold. 2. Mix cranberry sauces together in large bowl. Dissolve gelatin in boiling water; stir into cranberry sauces. Pour into mold. Cover and refrigerate overnight. 3. Unmold salad. Garnish with watercress and cranberries if desired. 1 SERVING: Calories 190 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 60mg; Carbohydrates 49g (Dietary Fiber 2g); Protein 1g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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