Cranberry Ring Mold with Apple-Pecan Salad Filling
Yield
8 servingsPrep
30 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
nflavored |
|
| ½ | cup |
water
old |
|
| ¾ | cup |
water
oiling |
|
| ¼ | cup |
lemon juice
resh |
|
| 2 | cans |
cranberry sauce
|
*
|
| ½ | cup |
water
old |
|
| ½ | teaspoon |
horseradish
ottled |
|
| 3 | dash |
red hot pepper sauce
|
*
|
| ¼ | teaspoon |
salt
|
|
| Applepecan salad filling | |||
| 2 | cups |
apples
peeled, cored |
*
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | cup |
celery
thinly sliced |
|
| 1 | cup |
pecans
coarsely chopped |
|
| ¼ | cup |
mayonnaise
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
heavy whipping cream
hipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
nflavored |
|
| 118 | ml |
water
old |
|
| 177 | ml |
water
oiling |
|
| 59 | ml |
lemon juice
resh |
|
| 2 | cans |
cranberry sauce
|
*
|
| 118 | ml |
water
old |
|
| 2.5 | ml |
horseradish
ottled |
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 1.3 | ml |
salt
|
|
| Applepecan salad filling | |||
| 473 | ml |
apples
peeled, cored |
*
|
| 5 | ml |
lemon juice
|
|
| 118 | ml |
celery
thinly sliced |
|
| 237 | ml |
pecans
coarsely chopped |
|
| 59 | ml |
mayonnaise
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
heavy whipping cream
hipped |
|
Directions
In a large mixing bowl sprinkle gelatin over ½ cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.
Combine cranberry sauce and ½ cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture. Pour into a 6-cup ring mold that has been rinsed with cold water. Chill about 4 hours, or until firm. Unmold onto round serving plate. Fill center with Apple And Pecan Salad. Surround with additional salad if desired.
~ ~ *** APPLE-PECAN SALAD FILLING ***~
Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.
Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.
