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Apple-Cinnamon Gelatin Recipe

This ruby-red gelatin is a festive addition to your holiday spread. Cinnamon red-hot candies add a unique flavor.—Suzy Horvath, Gladstone, Oregon

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Apple-Cinnamon Gelatin Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

30 30

Ingredients

2 packages (3 ounces each) cranberry gelatin
1-1/2 cups water
3 tablespoons red-hot candies
1-1/2 cups cold water
2 medium tart apples, peeled and chopped
1 package (8 ounces) cream cheese, softened

Directions

Place gelatin in a large bowl. In a small saucepan, combine water and candies. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in cold water.
Set aside 1 cup gelatin mixture; let stand at room temperature. Refrigerate remaining gelatin until set but not firm. Fold in apples; pour into a 6-cup mold coated with cooking spray. Refrigerate for 30 minutes or until firm.
In a small bowl, beat cream cheese until smooth. Gradually beat in reserved gelatin; carefully spoon over apple layer. Cover and refrigerate for at least 6 hours. Unmold onto a serving platter. Yield: 8 servings.

To Make Ahead: Gelatin can be made a day in advance and unmolded a few hours before serving.

Nutritional Facts 1 slice equals 212 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 132 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apple-Cinnamon Gelatin in Taste of Home Christmas Annual Annual 2010, p89

Carefully Add Layers

When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers. —Janet Biersach, Mauston, Wisconsin