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Holiday cranberry mold

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Ingredients/Components

sugar - 3/4 c
pinch of salt - 1 item
chopped walnuts - 1/4 c
envelopes unflavored gelatin - 3 item
sliced celery - 1/2 c
fresh cranberries
cranberry juice cocktail - 4 c
celery leaves optional - 1 item
unpeeled, coarsely chopped red apples

How to make holiday cranberry mold:

Carefully wash cranberries; discard stems and any soft berries. In a 2-quart saucepan, heat 1 cup juice, the cranberries and sugar to boiling over medium-high heat. Reduce heat and simmer until berries pop, about 5 minutes. Refrigerate 6-cup mold. In small bowl, sprinkle gelatin over 1 cup juice. Let stand 5 minutes to soften. Add to hot cranberry mixture along with salt; stir until gelatin is dissolved. Pour mixture into 2-quart bowl. Refrigerate, stirring occasionally, until mixture reaches consistency of unbeaten egg white, about 1 hour.

Fold apples, celery and walnuts into slightly chilled cranberry mixture. Spoon into chilled mold. Cover tightly and refrigerate at least 6 hours or overnight. To unmold, loosen edges of mold with spatula. Invert on serving plate. Cover with hot, damp cloth. Shake to unmold. Refrigerate until ready to serve. Garnish with celery leaves, if desired. Makes 8 servings.

Recipe categories: Fruit, Christmas, Side dish.

Rating:

3.3

Average rating: 3.3, total votes: 7

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sugar, vanilla, pkg, milk, salt, can cherry pie filling, chopped peanuts