Molded Cranberry Orange Salad
If you take this dish to a pot luck, people will ooh and aah. This recipe is the closest I have found to my grandmother's Thanksgiving jello salad that I loved. Thanks to Carol Mead of Los Alamos, NM for this recipe.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup sugar
- 1 cup boiling water
- 1/2 cup walnuts chopped
- 1/2 cup cool whip
- 1 teaspoon gelatin unflavored
- 1 cup water cold, plus 1 tablespoon
- 1 3 oz package raspberry gelatin
- 1 12 oz package cranberries fresh or frozen
- 2 medium apples cut into wedges
- 1 medium navel orange peeled, cut into wedges
- Carbohydrate 20.8598350079683 g
- Cholesterol 0.186666666666667 mg
- Fat 4.40417614150312 g
- Fiber 2.64232835100581 g
- Protein 6.35530398375111 g
- Saturated Fat 1.24330996404315 g
- Serving Size 1 1 Serving (196g)
- Sodium 10251.7315682326 mg
- Sugar 18.2175066569625 g
- Trans Fat 0.404057061359262 g
- Calories 141 calories
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. Stir in remaining cold water. Refrigerate for 45 minutes or until thickened. Place 2 1/3 cups cranberries, apples, and oranges in a food processor, and pulse until chopped. Transfer to a bowl. Stir in sugar. Stir into thickened gelatin. Fold in the nuts, celery, and remaining cranberries. Pour into a 10 inch fluted tube pan or an 8 cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a platter for service.
