Molded Cranberry-Orange Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I take this dish to potlucks during the holidays. People always ooh and aah. Feel free to sub whipped cream for the celery curl garnish. Ingredients:
1 teaspoon unflavored gelatin |
1 tablespoon plus 1 cup cold water, divided |
1 cup boiling water |
1 package (3 ounces) raspberry gelatin |
1 package (12 ounces) fresh or frozen cranberries, divided |
2 medium apples, cut into wedges |
1 medium navel orange, peeled |
1 cup sugar |
1/2 cup chopped walnuts |
1/2 cup finely chopped celery |
Directions:
1. In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water; let stand for 1 minute. Add boiling water and raspberry gelatin; stir for 2 minutes to completely dissolve gelatin. Stir in remaining cold water.
2. Refrigerate for 45 minutes or until thickened.
3. Place 2-1/3 cups cranberries, apples and orange in a food processor; pulse until chopped. Transfer to a bowl; stir in sugar. Stir into thickened gelatin. Fold in the walnuts, celery and remaining whole cranberries.
4. Pour into a 10-in. fluted tube pan or 8-cup ring mold coated with cooking spray. Cover and refrigerate overnight or until firm. Unmold onto a platter. Yield: 12 servings.
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