Spiced Cranberry-Chutney Gelatin Salad Recipe

Spiced Cranberry-Chutney Gelatin Salad Recipe
Spiced Cranberry-Chutney Gelatin Salad Recipe photo by Taste of Home
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Spiced Cranberry-Chutney Gelatin Salad Recipe

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I combined my mother-in-law’s famous cranberry chutney with my raspberry gelatin recipe to come up with this nicely spiced side. It’s wonderful served alongside turkey, chicken or beef. —Barbara Estabrook, Rhinelander, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + chilling

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 2 cups fresh or frozen cranberries
  • 1/2 cup golden raisins
  • 1/4 cup red wine vinegar
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped salted roasted almonds
  • GELATIN:
  • 1 package (6 ounces) raspberry gelatin
  • 1-1/2 cups boiling water
  • 1/2 cup cold water
  • 12 red lettuce leaves
  • 3/4 cup sour cream
  • 1/4 cup chopped salted roasted almonds

Directions

In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes.
Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds.
Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
Serve on lettuce leaves. Top with sour cream and almonds. Yield: 12 servings.
To Make Ahead: Prepare the recipe the day before and refrigerate overnight.
Originally published as Spiced Cranberry-Chutney Gelatin Salad in Taste of Home Christmas Annual Annual 2010, p103

Nutritional Facts

1 piece: 215 calories, 6g fat (2g saturated fat), 10mg cholesterol, 117mg sodium, 39g carbohydrate (35g sugars, 2g fiber), 3g protein.

  • 1 cup sugar
  • 1 cup water
  • 2 cups fresh or frozen cranberries
  • 1/2 cup golden raisins
  • 1/4 cup red wine vinegar
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped salted roasted almonds
  • GELATIN:
  • 1 package (6 ounces) raspberry gelatin
  • 1-1/2 cups boiling water
  • 1/2 cup cold water
  • 12 red lettuce leaves
  • 3/4 cup sour cream
  • 1/4 cup chopped salted roasted almonds
  1. In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes.
  2. Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds.
  3. Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
  4. Serve on lettuce leaves. Top with sour cream and almonds. Yield: 12 servings.
To Make Ahead: Prepare the recipe the day before and refrigerate overnight.
Originally published as Spiced Cranberry-Chutney Gelatin Salad in Taste of Home Christmas Annual Annual 2010, p103

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