Revive extra cranberry sauce in this good and easy salad. This is one of the recipes I made for the first Thanksgiving dinner I cooked years ago and has become a seasonal favorite at our house.—Dixie Terry, Goreville, Illinois
- 1 package (3 ounces) orange gelatin
- 3/4 cup boiling water
- 3/4 cup whole-berry cranberry sauce
- 1 medium navel orange, peeled and finely chopped
- 4 lettuce leaves
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and orange. Pour into four 1/2-cup molds coated with cooking spray. Chill for 3-4 hours or until set. Unmold onto lettuce-lined plates. Yield: 4 servings.
Originally published as Pretty Gelatin Molds in Taste of Home October/November 2006, p33
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