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Poppy Seed Congealed Cranberry Salad




Source of Recipe


Internet


List of Ingredients




1 large can (20 oz) crushed pineapple, packed in juice
1 box (6 oz) strawberry gelatin
1 cup water
1 can (16 oz) whole-berry cranberry sauce or prepare fresh
3 tablespoons fresh lemon juice
Poppy Seed Dressing (recipe below)



Recipe



Drain the pineapple well, reserving all the juice

In a 2-quart saucepan, stir together the pineapple juice, gelatin, and water. Bring to a boil, stirring to dissolve the gelatin. Remove from the heat. Stir in the cranberry sauce until well blended. Stir in the lemon juice.

Transfer the gelatin mixture to a large metal bowl. Half-fill a larger bowl with ice cubes and cold water. Set the bowl with the gelatin in the ice bath. Stir the gelatin occasionally with a rubber spatula until the mixture is as thick as unbeaten egg whites, about 10 minutes. Remove the bowl of gelatin from the ice bath. Fold in the pineapple.

Rinse out a 2-quart decorative mold with cold water. Pour in the gelatin mixture. Cover and refrigerate until firm, about 4 hours.

To unmold, dip the mold up to the rim in warm (not hot) water for about 10 seconds. Invert a serving plate over the mold, then invert the plate and mold together, shaking both gently from side to side to relax the gelatin. Remove the mold. Serve with the Poppy Seed Dressing on the side.

Poppy Seed Dressing

1 cup mayonnaise or mayonnaise-style creamy salad dressing
1 to 2 tablespoons poppy seeds

Blend together and chill. Makes 1 cup. Or, just buy a good brand of Poppy Seed Dressing in the grocery store.