Spiced Cranberry-Chutney Gelatin Salad Recipe

Spiced Cranberry-Chutney Gelatin Salad Recipe photo by Taste of Home

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I combined my mother-in-law’s famous cranberry chutney with my raspberry gelatin recipe to come up with this nicely spiced side. It’s wonderful served alongside turkey, chicken or beef.—Barbara Estabrook, Rhinelander, Wisconsin

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Spiced Cranberry-Chutney Gelatin Salad Recipe

Prep: 25 min. Cook: 30 min. + chilling

Yield: 12 Servings

25 30 55

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

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.
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.
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.
Serve on lettuce leaves. Top with sour cream and almonds. Yield: 12 servings.

To Make Ahead: Prepare the recipe the day before and refrigerate overnight.

Nutritional Facts 1 serving equals 215 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 117 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Spiced Cranberry-Chutney Gelatin Salad in Taste of Home Christmas Annual Annual 2010, p103