Cranberry Salad Mold
- Number of Servings: 10
Ingredients
3 c. fresh cranberries, rinsed and drained (1 - 12 oz. package)1 c. water1 c. sugar3 envelopes (3 scant tablespoons) unflavored gelatin2 c. orange juice1 c. diced celery1 c. shredded carrots1/2 c. dried cranberries (or raisins)1 c. chopped peeled apples
1. In a large saucepan, combine the cranberries, water, and sugar. Bring the mixture to a boil, reduce the heat, and simmer the cranberries for 5 minutes.
2. In a small bowl, sprinkle the gelatin onto the orange juice to soften it, and then add the gelatin-juice mixture to the hot cranberry mixture. Cool the mixture, and then chill it until it becomes syrupy.
3. Fold in the celery, carrots, cranberries or raisins, and apples. Pour the mixture into an oiled 6-cup ring mold. Chill the mold until the salad is firm.
4. To serve, unmold the salad by dipping the mold into lukewarm (not hot) water for about 10 seconds. Tap the mold to loosen its contents, and inver the salad onto a platter.
Makes 8-12 servings (calorie count is based on 10 servings)
Number of Servings: 10
Recipe submitted by SparkPeople user WISLNDR.
2. In a small bowl, sprinkle the gelatin onto the orange juice to soften it, and then add the gelatin-juice mixture to the hot cranberry mixture. Cool the mixture, and then chill it until it becomes syrupy.
3. Fold in the celery, carrots, cranberries or raisins, and apples. Pour the mixture into an oiled 6-cup ring mold. Chill the mold until the salad is firm.
4. To serve, unmold the salad by dipping the mold into lukewarm (not hot) water for about 10 seconds. Tap the mold to loosen its contents, and inver the salad onto a platter.
Makes 8-12 servings (calorie count is based on 10 servings)
Number of Servings: 10
Recipe submitted by SparkPeople user WISLNDR.
Nutritional Info Amount Per Serving
- Calories: 153.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 18.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.5 g
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