Crunchy apples and pecans contrast nicely with smooth gelatin in this pretty salad. —Denita DeValcourt, Lawrenceburg, Tennessee
Ingredients
- 1/4 cup red-hot candies
- 1/4 cup water
- 1 package (6 ounces) raspberry or cherry gelatin
- 1-3/4 cups boiling water
- 1/2 to 1 teaspoon ground cinnamon
- 1-3/4 cups cold water
- 1 medium tart apple, peeled and chopped
- 1/4 cup chopped pecans
Directions
- In a heavy saucepan, cook and stir candies and water until candies are melted. In a bowl, dissolve gelatin in boiling water. stir in candy mixture and cinnamon. stir in cold water. Cover and refrigerate until partially set. Fold in apple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate until set.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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