Molded Cranberry Salad Recipe

Molded Cranberry Salad Recipe
Photo by: Taste of Home
Rating

"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"

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  • 12 Servings
  • Prep: 30 min. + chilling

Ingredients

  • 8 cups fresh cranberries
  • 2-1/2 cups sugar
  • 2 tablespoons unflavored gelatin
  • 1/3 cup orange juice
  • 2 cups diced apples
  • 1 cup chopped nuts
  • Leaf lettuce and mayonnaise for garnish

Directions

  • Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise. Yield: 12 servings.

Nutrition Facts: 1 serving (1 cup) equals 275 calories, 6 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.

Molded Cranberry Salad published in Reminisce November/December 1992, p47

Tip

Sticky Gelatin

Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas

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Molded Cranberry Salad Recipe

Molded Cranberry Salad

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