Serves: 12
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.
This Cranberry-Raspberry Salad recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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