Cranberry Orange Salad
Submitted by Susancjoy1
Sugar-free cranberry orange gelatin salad made with whole orange, raw cranberries, and sugar-free gelatin. A light, low-calorie holiday side that’s tangy, refreshing, and guilt-free.
YIELD
6 servingsPREP
25 minCOOK
0 minREADY
4 hrsFor anyone watching their sugar intake, this cranberry orange salad proves that low-cal doesn’t mean low-flavor.
A whole orange (peel and all) gets pulsed in the food processor with raw cranberries for an intensely fruity, slightly bitter base. Sugar substitute keeps it light, and sugar-free gelatin sets it all into a firm, sliceable mold.
The result is bracingly tart and refreshing. Nothing cloying about it.
It’s the kind of side dish that earns its spot on a holiday spread right next to the richer, heavier dishes.
Pro Tips
- Use the whole orange, including the peel, for a deeper, more complex citrus flavor. Just remove the seeds first.
- Let the ice water and gelatin mixture thicken slightly before stirring in the fruit so the cranberry pieces stay suspended instead of sinking.
- Spray your mold with cooking spray before filling for a clean release every time.
Ingredients
Directions
Quarter the orange and remove seeds, Combine orange and cranberries in food processor and chop finely.
Add sugar substitute and set aside.
Dissolve gelatin in boiling water.
Combine cold water and enough ice cupes to make 1 cup ice water.
Add water to gelatin and stir. Set aside until ice cubes melt.
Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam.
Chill until firm.
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