This cool salad gets a bit of "warmth" from melted cinnamon candies. Stirred into strawberry gelatin, the applesauce picks up a rosy hue and molds wonderfully. —Kay Curtis, Guthrie, Oklahoma
- 1/4 cup red-hot candies
- 1 cup boiling water
- 1 package (3 ounces) strawberry gelatin
- 2-1/2 cups applesauce
- In a large bowl, dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into twelve greased 1/3-cup individual molds, a 4-cup heart-shaped mold or a 1-qt. bowl. Refrigerate overnight or until set. Yield: 10-12 servings.
Originally published as Red-Hot Molded Hearts Salad in Taste of Home February/March 1997, p37
Reviews for Red-Hot Molded Hearts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review