Molded Cranberry Orange Salad
1 teaspoon unflavored gelatin
1 tablespoon plus 1 cup cold water,divided
1 cup boiling water
1 package (3 ounces) raspberry gelatin
1 package (12 ounces) fresh or frozen cranberries, divided
2 medium apples, cut into wedges
1 medium navel orange, peeled
1 cup sugar
1/2 cup Diamond of California Chopped Walnuts
1/2 cup finely chopped celery
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.
1 teaspoon unflavored gelatin
1 tablespoon plus 1 cup cold water,divided
1 cup boiling water
1 package (3 ounces) raspberry gelatin
1 package (12 ounces) fresh or frozen cranberries, divided
2 medium apples, cut into wedges
1 medium navel orange, peeled
1 cup sugar
1/2 cup Diamond of California Chopped Walnuts
1/2 cup finely chopped celery
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.
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