Cranberry-Apple Salad Mold
Recipe: #27366
August 13, 2017
Categories: Salads, Gelatin Salad, Side Dishes, Cranberry, Christmas, July 4th, Labor Day, Potluck, Thanksgiving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, more
"For Christmas or Thanksgiving"
Ingredients
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 by Step Method
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
- One 10-in. fluted tube pan, or an 8-cup ring mold, or two 4-cup molds