Publisher Photo
Publisher Photo
I especially like to present this salad at holiday potlucks. By adding food coloring to the bottom layer, I can easily create a fun, festive look.
Recommended: 30 Fall Harvest Salads
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-3/4 cups apple cider or juice, divided
  • 1 package (3 ounces) cherry gelatin
  • 1 cup chopped peeled apple
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup applesauce
  • 3 ounces cream cheese, softened
  • 1 can (5 ounces) evaporated milk
  • Red or green food coloring, optional

Directions

In a small saucepan, bring 1 cup apple cider to a boil. Remove from the heat; stir in cherry gelatin until dissolved. Stir in remaining cider. Chill until mixture begins to thicken. Stir in apples. Pour into an oiled 6-cup mold; chill until set.
Meanwhile, soften unflavored gelatin in cold water. In a saucepan, whisk applesauce and cream cheese until smooth. Add milk and unflavored gelatin; cook and stir over low heat for 4 minutes or until gelatin completely dissolves. Add food coloring if desired.
Chill until mixture begins to thicken. Pour over first layer. Chill until set. Unmold onto a serving platter. Yield: 6-8 servings.
Originally published as Apple Cider Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p70

Nutritional Facts

1/2 cup: 148 calories, 5g fat (3g saturated fat), 17mg cholesterol, 80mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 1-3/4 cups apple cider or juice, divided
  • 1 package (3 ounces) cherry gelatin
  • 1 cup chopped peeled apple
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup applesauce
  • 3 ounces cream cheese, softened
  • 1 can (5 ounces) evaporated milk
  • Red or green food coloring, optional
  1. In a small saucepan, bring 1 cup apple cider to a boil. Remove from the heat; stir in cherry gelatin until dissolved. Stir in remaining cider. Chill until mixture begins to thicken. Stir in apples. Pour into an oiled 6-cup mold; chill until set.
  2. Meanwhile, soften unflavored gelatin in cold water. In a saucepan, whisk applesauce and cream cheese until smooth. Add milk and unflavored gelatin; cook and stir over low heat for 4 minutes or until gelatin completely dissolves. Add food coloring if desired.
  3. Chill until mixture begins to thicken. Pour over first layer. Chill until set. Unmold onto a serving platter. Yield: 6-8 servings.
Originally published as Apple Cider Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p70

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