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Apple Cider Salad

 Apple Cider Salad
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.
6-8 ServingsPrep: 25 min. + chilling


  • 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
  • 1 package (3 ounces) cream cheese, softened
  • 1 can (5 ounces) evaporated milk
  • Red or green food coloring, optional


  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 148 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 80 mg sodium,

2 of 2

Apple Cider Salad (continued)

Nutritional Facts: 23 g carbohydrate, 1 g fiber, 4 g protein.