August 13, 2017
Salads, Gelatin Salad, Side Dishes,
Fruit, Cranberry, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Christmas, Entertaining, July 4th, Labor Day, Potluck, Summer, Thanksgiving, Hand Mix/Whisk, Refrigerator, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello more
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"For Christmas or Thanksgiving"
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.
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