easy cranberry gelatin salad
Pour water and cranberries into a large saucepan.
Bring to a boil then simmer for ten minutes, long enough for the cranberries to pop.
Add the gelatin and Swerve and stir until dissolved.
Add the ice and stir until it melts.
Pour the gelatin into a bowl or mold and place in the fridge to thicken, about an hour.
Take the gelatin out of the fridge, add the nuts and cottage cheese, and stir.
Pour the gelatin salad into a stainless steel mixing bowl (or a Jello mold) and refrigerate overnight or for at least six hours.
Serve the cranberry-orange salad as a side for a Thanksgiving holiday menu. This cranberry-orange salad can be used as an alternative to cranberry sauce if you leave out the nuts and cottage cheese.