Cranberry-Apple Salad Mold

10-12
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"For Christmas or Thanksgiving"

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (139.1 g)
  • Calories 183.8
  • Total Fat - 3.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 45.9 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 32.8 g
  • Protein - 1.9 g
  • Calcium - 20.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 14 mg
  • Thiamin - 0 mg

Step 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.

Step 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.

Step 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.

Tips & Variations


  • One 10-in. fluted tube pan, or an 8-cup ring mold, or two 4-cup molds

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