Print Friendly
Our series of Thanksgiving Day recipes continues with this salad. It’s a great, fresh way to bring the traditional cranberries to the table without the cloying, over-the-top sweet taste of canned relish. The fresh orange juice and crushed pineapple balance the tart bite of fresh (or frozen) whole cranberries.

1 medium orange
1 cup fresh or thawed frozen cranberries
2/3 cup water
1 package (4-serving size) sugar-free raspberry-flavored gelatin
1 cup ice cubes
1/2 (8-ounce) can crushed pineapple in juice, drained

1. Grate orange peel into small bowl. Coarsely chop cranberries in blender or food processor.
2. Squeeze juice from orange into small saucepan; stir in water. Bring to a boil over high heat. Remove from heat; stir in gelatin until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice.
3. Stir in cranberries, pineapple and orange peel; mix well. Pour into 4 (6-ounce) glass dishes or 9-inch glass pie plate. Cover; refrigerate until firm.
Makes 4 servings

Recipe © 2011 Publications International, Ltd.
Photo © 2011 Publications International, Ltd.

Once every day, Monday through Friday, the iCookbook team posts a new Recipe of the Day here to share some of the great recipes you’ll find in the iCookbook app. Got any special requests? Hit “Contact Us” and let us know!