Molded Cranberry-Orange Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1 teaspoon unflavored gelatin
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1 tablespoon plus 1 cup cold water, divided
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1 cup boiling water
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1 package (3 ounces) raspberry gelatin
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3 cups (12 ounces) fresh or thawed frozen cranberries, divided
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2 medium apples, cut into wedges
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1 medium navel orange, peeled
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1 cup sugar
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1/2 cup chopped walnuts
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1/2 cup finely chopped celery
Directions
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1.
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.
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2.
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.
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3.
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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