Molded Cranberry-Orange Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 cup sugar
- 1/2 cup chopped walnuts
- 1 cup boiling water
- 1/2 cup finely chopped celery
- 2 medium apples cut into wedges
- 1 teaspoon unflavored gelatin
- 1 tablespoon plus 1 cup cold water divided
- 1 package (3 ounces) raspberry gelatin
- 1 medium navel orange peeled
- 1 package (12 ounces) fresh or frozen cranberries divided
- Carbohydrate 0.581982290298752 g
- Cholesterol 0 mg
- Fat 2.88229810247501 g
- Fiber 0.384763196784938 g
- Protein 1.52878363815021 g
- Saturated Fat 0.165860380872912 g
- Serving Size 1 1 serving (30g)
- Sodium 4654.77915973712 mg
- Sugar 0.197219093513814 g
- Trans Fat 0.271021615803057 g
- Calories 32 calories
Directions In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water; let stand for 1 minute. Add boiling water and raspberry gelatin; stir for 2 minutes to completely dissolve gelatin. Stir in remaining cold water. Refrigerate for 45 minutes or until thickened. Place 2-1/3 cups cranberries, apples and orange in a food processor; pulse until chopped. Transfer to a bowl; stir in sugar. Stir into thickened gelatin. Fold in the walnuts, celery and remaining whole cranberries. Pour into a 10-in. fluted tube pan or 8-cup ring mold coated with cooking spray. Cover and refrigerate overnight or until firm. Unmold onto a platter. Yield: 12 servings. Originally published as Molded Cranberry-Orange Salad in Taste of Home December/January 2013, p108 Print Add to Recipe Box Email a Friend
