When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Molded Cranberry-Orange Salad
Molded Cranberry-Orange Salad
Prep Time
20 min
Yield
12 servings
Ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon plus 1 cup cold water, divided
- 1 cup boiling water
- 1 package (3 ounces) raspberry gelatin
- 3 cups (12 ounces) fresh or thawed frozen cranberries, divided
- 2 medium apples, cut into wedges
- 1 medium navel orange, peeled
- 1 cup sugar
- 1/2 cup chopped walnuts
- 1/2 cup finely chopped celery
Directions
- Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes.
- Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries.
- Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
Nutrition Facts
1/2 cup: 154 calories, 3g fat (0 saturated fat), 0 cholesterol, 21mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 2g protein.
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