Jiggly Cranberry Orange Salad
THM:E, low fat, no sugar added, gluten/egg/dairy/nut free
Serves: 16
  • 1 12 oz. bag of fresh cranberries
  • 2 medium oranges, peeled and chunked
  • 4½ cups water (divided)
  • 5 tsp. plain Knox brand gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra 1 + ¼ tsp.)
  • ½ tsp. salt
  • 5 tsp. THM Super Sweet Blend (or more, to taste - I like mine tart)
  • 10 drops Lorann Royal Raspberry flavor oil (or your favorite fruity extract to taste)
  • 1 tsp. vanilla extract
  • ½ tsp. orange extract
  1. Pulse the cranberries, orange chunks, and 4 cups of water in a food processor until finely chopped (but let it retain some texture).
  2. Bring the cranberry mixture to a boil in a medium saucepan, then reduce the heat and simmer (covered) until the fruit is mostly soft. Meanwhile, stir the gelatin into half a cup of cold water and let it sit for a few minutes.
  3. When the cranberry mixture is soft to your liking (I don't mind mine with a little crunch yet), take it off the burner and whisk in the gelatin, salt, sweetener, and flavorings. Let the mixture cool on the counter for a little while so it's not super hot, then pour it into a greased mold of choice (or pour it into an ungreased bowl if you just want to use a spoon to serve it). Refrigerate for several hours or overnight until the salad sets up. Unmold it if desired and serve! Garnish with sliced oranges if you like.
For a Fuel Pull salad, I would use a cup of strawberry slices (thawed if frozen) in place of the oranges and up the amount of orange extract.
If you don't have the raspberry flavor oil, use your desired fruity extract to taste.
Recipe by Briana Thomas at https://www.briana-thomas.com/jiggly-cranberry-orange-salad/