Posted by Tara on Wednesday, November 27th, 2013
My favorite cranberry salad is one my Mother-In-Law has been making for years. Since we are eliminating a lot of chemicals, dyes, and sugar from our diets, I am pleased to rework my favorite recipe and offer a clean, sugar free version that is as tasty and tangy as MIL’s original.
- 3 cups fresh cranberries – cooked in 2 cups water until all the water is reduced
- 2 cups water
- 1 cup orange juice
- 3 1 oz packets unflavored gelatin
- 2 cups frozen raspberries
- 1 20 oz can crushed pineapple
- 1/2 cup Swerve all natural sweetener
- 1 cup chopped pecans or walnuts
- juice of 1 lemon
- zest of one orange or 2-3 drops of orange oil
In a medium size sauce pan, add the cranberries and 2 cups water. Bring berries and water to a boil, reduce heat to medium, then cook cranberries until the water has mostly evaporated and berries are tender and saucy. Set mixture aside.
In a large pot, add the other 2 cups of water and orange juice and bring liquids to a boil. Add the packets of unflavored gelatin and whisk to blend. Remove mixture from heat. Add mixture to blender along with the frozen raspberries. Blend until mixture is smooth. Pour mixture back into pot and add the cranberry mixture, Swerve, pineapple, nuts, lemon juice, and orange zest or orange oil. Taste mixture and add more Swerve (1/4 cup) to suit your taste if needed. Pour into a 9 x 13 dish and chill overnight or until firm before serving.
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