Directions:
- In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes.
- Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds.
- Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
- Serve on lettuce leaves. Top with sour cream and almonds. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.91 Kcal (1155 kJ) | ||
| Calories from fat | 41.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 7% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 194.41mg | 8% | |
| Potassium | 759.83mg | 16% | |
| Total Carbs | 52.08g | 17% | |
| Sugars | 38.33g | 153% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 35.1mg | 58% | |
| Iron | 3.6mg | 20% | |
| Calcium | 157.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 59.5 Kcal (249 kJ) | ||
| Calories from fat | 8.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 7% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 2% | |
| Sodium | 41.93mg | 8% | |
| Potassium | 163.86mg | 16% | |
| Total Carbs | 11.23g | 17% | |
| Sugars | 8.27g | 153% | |
| Dietary Fiber | 0.87g | 16% | |
| Protein | 1.15g | 11% | |
| Vitamin C | 7.6mg | 58% | |
| Iron | 0.8mg | 20% | |
| Calcium | 34mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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