1 ½ c. water
1 ½ c. granulated sugar
12 oz. fresh cranberries
1 ½ c. navel oranges
½ c. red apples
½ c. bananas
2 Tbsp. pecans, chopped
1 pkg. unflavored gelatin
¼ c. boiling water
2 Tbsp. granulated tapioca
1 pkg. dairy-free vanilla pudding
In a medium saucepan, combine the water, sugar & cranberries. Cover over medium heat until the cranberries just begin to open, stirring occasionally. Transfer the cranberries to a large bowl. In a medium saucepan, dissolve 1 pkg. unflavored gelatin in 1/4 c. of boiling water. Add granulated tapioca. Let stand one minute. Add to bowl with sweetened cranberries. Cover the bowl and refrigerate for at least 2 hours.
Prepare vanilla pudding as per label and allow to chill in refrigerator for 2 hours.
Stir in cooled vanilla pudding into salad mixture. Peel and cube oranges, core and cube apples, peel and slice bananas. Fold fruit and chopped pecans into the cranberry salad. Refrigerate at least one hour before serving.
12 oz. fresh cranberries
1 ½ c. navel oranges
½ c. red apples
½ c. bananas
2 Tbsp. pecans, chopped
1 pkg. unflavored gelatin
¼ c. boiling water
2 Tbsp. granulated tapioca
1 pkg. dairy-free vanilla pudding
In a medium saucepan, combine the water, sugar & cranberries. Cover over medium heat until the cranberries just begin to open, stirring occasionally. Transfer the cranberries to a large bowl. In a medium saucepan, dissolve 1 pkg. unflavored gelatin in 1/4 c. of boiling water. Add granulated tapioca. Let stand one minute. Add to bowl with sweetened cranberries. Cover the bowl and refrigerate for at least 2 hours.
Prepare vanilla pudding as per label and allow to chill in refrigerator for 2 hours.
Stir in cooled vanilla pudding into salad mixture. Peel and cube oranges, core and cube apples, peel and slice bananas. Fold fruit and chopped pecans into the cranberry salad. Refrigerate at least one hour before serving.