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Pecan Cranberry Salad

Low-calorie gelatin thickens, but doesn't set, this tangy Pecan Cranberry Relish. If you like, serve this salad as a relish with roasted turkey or pork.


* 1 12-ounce package fresh cranberries
* 1 cup water
* 1/2 cup sugar
* 1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
* 1 15-1/4-ounce can crushed pineapple (juice pack)
* 1/3 cup coarsely chopped pecans, toasted


1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.

2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.

Nutrition Facts:

* Servings Per Recipe 10 (1/3 cup) servings
* Calories 106,
* Total Fat (g) 3,
* Sodium (mg) 27,
* Carbohydrate (g) 20,
* Fiber (g) 2,
* Protein (g) 1,
* Fruit (d.e.) .5,
* Other Carbohydrates (d.e.) 1,
* Fat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie di

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