CRANBERRY SALAD MOLD
"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.
Nutrition Facts :
MOLDED CRANBERRY NUT SALAD
We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to! -Eleanor Arthur, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.
Nutrition Facts : Calories 377 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 134mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
MOLDED CRANBERRY SALAD
Make and share this Molded Cranberry Salad recipe from Food.com.
Provided by SharleneW
Categories Fruit
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatin in simmering water in large heatproof bowl.
- Stir in orange rind.
- Pour reserved pineapple juice into 2-cup measure.
- Add lemon juice and enough cold water to total 2 cups.
- Stir into gelatin mixture.
- Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
- Fold in cranberries, celery, walnuts and pineapple.
- Pour into lightly oiled 1-quart fluted ring mold or crown mold.
- Chill at least 25 hours or until very firm.
- When ready to serve, loosen edge of mold with thin knife.
- Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
- Cut in slim wedges to serve.
Nutrition Facts : Calories 83, Fat 2.4, SaturatedFat 0.2, Sodium 53.1, Carbohydrate 15, Fiber 0.8, Sugar 13.2, Protein 1.5
MOLDED CRANBERRY NUT SALAD
This is a recipe my grandmother used to make for Christmas and Thanksgiving when I was a kid. It sure is good! Also good for potluck dinners.
Provided by JenSmith
Categories Gelatin
Time 20m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Soften the unflavored gelatin in 1/2 cup cold water; set aside.
- In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set.
- Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set.
- Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve.
- To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves.
- NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.
Nutrition Facts : Calories 433.9, Fat 16.5, SaturatedFat 4.4, Cholesterol 14.7, Sodium 248.3, Carbohydrate 57.8, Fiber 2.6, Sugar 48, Protein 11
DOUBLE-CRANBERRY MOLDED SALAD
Provided by Michael McLaughlin
Categories Salad Food Processor Side Thanksgiving Cranberry Celery Fall Chill Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
- Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
- Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
- Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.
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