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Serving Size : 12 Preparation Time :3:00
Categories : Holiday Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water
* Use pecans, walnuts, or a mixture of both.
Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar;
cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.)
to pineapple juice to equal 1 cup. Add this to the gelatin mixture.
Chill in
refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold
or into individual serving molds. Chill until firm. Unmold and serve
on a bed of lettuce or garnish with sour cream or slightly sweetened
whipped cream and a very light sprinkling of cinnamon.
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