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Congealed Cranberry Waldorf Salad




Source of Recipe


The Cranbury Inn


List of Ingredients




1 (6-ounce) package raspberry gelatin
3/4 cup hot water
1 (16-ounce) can whole-berry cranberry sauce
1 cup finely chopped celery
1 cup finely chopped unskinned red apple
1 cup finely chopped walnuts

Recipe



Finely chop the tender, center stalks of a bunch of celery, a red apple with the skin and shelled walnuts.

Put water on to boil.

Open a 16-ounce can of whole-berry cranberry sauce. Place it in a large bowl and break it up with a fork or spoon. Whisk and set aside.

In another bowl, dissolve the gelatin in 3/4 cup of hot water. Stir constantly for 2 minutes to completely dissolve and thoroughly mix the gelatin.

Pour the dissolved gelatin over the broken-up cranberry sauce. Stir thoroughly, scraping the sides, to completely dissolve the cranberry sauce.

Refrigerate the mixture until it is slightly congealed, then remove it from the refrigerator and fold in the finely chopped celery, apples and walnuts. Fold until it is an evenly distributed mixture.

Place the mixture in your favorite mold, large or individual, or a square pan.

Return it to the refrigerator to set until firm.

Unmold onto a lettuce-covered plate.

Serve as a condiment with ham, pork or poultry.