Autumn Jewels Gelatin Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: cranberries,
2: apples,
1/2 cup: sugar,
6 ounce: red gelatin,
15 ounce: crushed pineapple,
1 cup: celery, diced
1/2 cup: nuts, chopped
2 cup: boiling water,
Directions:
* Use pecans, walnuts, or a mixture of both.
Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar;
cover and refrigerate while preparing rest of salad. Combine gelatin
with boiling water and stir until dissolved. Add enough water or
fruit juice (apricot nectar, strawberry nectar etc.) to pineapple
juice to equal 1 cup. Add this to the gelatin mixture. Chill in
refrigerator until slightly thickened. Combine the cranberry-apple
mixture with celery, drained pineapple and nuts. Stir into gelatin
mixture. Pour into lightly greased mold or into individual serving
molds. Chill until firm. Unmold and serve on a bed of lettuce or
garnish with sour cream or slightly sweetened whipped cream and a
very light sprinkling of cinnamon.
Recipe By : Jo Anne Merrill
Source from luhu.jp
Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar;
cover and refrigerate while preparing rest of salad. Combine gelatin
with boiling water and stir until dissolved. Add enough water or
fruit juice (apricot nectar, strawberry nectar etc.) to pineapple
juice to equal 1 cup. Add this to the gelatin mixture. Chill in
refrigerator until slightly thickened. Combine the cranberry-apple
mixture with celery, drained pineapple and nuts. Stir into gelatin
mixture. Pour into lightly greased mold or into individual serving
molds. Chill until firm. Unmold and serve on a bed of lettuce or
garnish with sour cream or slightly sweetened whipped cream and a
very light sprinkling of cinnamon.
Recipe By : Jo Anne Merrill
Source from luhu.jp