Spiced Cranberry-Chutney Gelatin Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I combined my mother-in-lawâs famous cranberry chutney with my raspberry gelatin recipe to come up with this nicely spiced side. Itâs wonderful served alongside turkey, chicken or beef.Barbara Estabrook, Rhinelander, Wisconsin Ingredients:
1 cup sugar |
1 cup water |
2 cups fresh or frozen cranberries |
1/2 cup golden raisins |
1/4 cup red wine vinegar |
1 tablespoon molasses |
1-1/2 teaspoons worcestershire sauce |
1 teaspoon ground ginger |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 cup chopped salted roasted almonds |
gelatin: |
1 package (6 ounces) raspberry gelatin |
1-1/2 cups boiling water |
1/2 cup cold water |
12 red lettuce leaves |
3/4 cup sour cream |
1/4 cup chopped salted roasted almonds |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve on lettuce leaves. Top with sour cream and almonds. Yield: 12 servings.
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