"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!"
- 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
- 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.
Originally published as Molded Cranberry Salad in Reminisce November/December 1992, p47
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