I remember when I was a child that my older siblings and I didn't care for cranberry sauce. So every Thanksgiving, Mom would fix this gelatin salad just for us, and we would devour it.
- 1 package (3 ounces) cherry gelatin
- 1 cup boiling water
- 1 cup orange juice
- 1 cup diced peeled apple
- 1 cup chopped celery
- 1/2 cup chopped walnuts
- In a bowl, dissolve gelatin in water. Add orange juice; refrigerate until partially set. Stir in apple, celery and walnuts. Refrigerate until firm. Yield: 8 servings.
Originally published as Ruby Gelatin Salad in Country Extra November 1998, p51
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