Cranberry Molded Salad:
1 pkg. (4 serving size) cranberry-flavored Jell-O gelatin
1 c. boiling water
3 tbsp. lemon juice
½ c. sugar
2 c. fresh or frozen cranberries
1 c. chopped celery
½ c. chopped, toasted walnuts (see Note)
Pour Jell-O and boiling water into a bowl, stirring until powder dissolves. Immediately add lemon juice and sugar, stirring until sugar dissolves. Chill until jelly begins to set slightly; time will depend on container in which jelly is mixed. Coarsely chop cranberries in blender or food processor. Stir into jelly. Dice celery, stirring into jelly with toasted walnuts. Pour mixture into oil-sprayed decorative mold and refrigerate (I used five ½ c. molds). When completely set, invert mold/s over serving plate, warming edges of mold with a hot towel until mold releases jelly. Serves 5 in small individual molds, and 8 in a single, medium-sized mold. This salad adds a new twist to an old standard. It is outstanding.
Note: See How to Toast Nuts in Index.
|Pour boiling water over cranberry-flavored gelatin|
|Prepare to blender-chop cranberries|
|Seek a coarse chop, with a few whole berries remaining|
|Toasting walnuts enhances their flavor|
|Add chopped cranberries, celery, and nuts to jelling mix|
|Oil and fill decorative molds|
|Proceed until all molds are filled|
|This makes a fabulous first course! The photo is|
slightly tipped toward my eagerly open mouth!