Cranberry-pineapple Salad Mold Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 package: Gelatin, unflavored
Water,
1 package: Gelatin,cherry, 6oz
1 package: Gelatin,lemon/lime, 6oz
12 ounce: Cranberries, fresh/frozen
2: Celery stalks, medium
1 can: Pineapple chunks,drain, 17oz
1 cup: Sugar,
Directions:
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups
water; let stand 1 minute to soften gelatin slightly. Cook over medium
heat, stirring frequently, until gelatin completely dissolves. Remove
saucepan from heat; stir in cherry and lemon/lime flavor gelatin
until they completely dissolve. Stir in 3 cups cold water.
Refrigerate until mixture mounds slightly when dropped from a spoon,
about 1 hour.
2. Meanwhile, coarsely chop cranberries and mince celery; place in
medium-sized bowl. Add drained pineapple and sugar, stirring until
sugar completely dissolves.
3. Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan
or 12-cup mold. Cover and refrigerate until set, at least 3 hours.
4. To serve, carefully unmold gelatin onto chilled platter.
Source from luhu.jp
water; let stand 1 minute to soften gelatin slightly. Cook over medium
heat, stirring frequently, until gelatin completely dissolves. Remove
saucepan from heat; stir in cherry and lemon/lime flavor gelatin
until they completely dissolve. Stir in 3 cups cold water.
Refrigerate until mixture mounds slightly when dropped from a spoon,
about 1 hour.
2. Meanwhile, coarsely chop cranberries and mince celery; place in
medium-sized bowl. Add drained pineapple and sugar, stirring until
sugar completely dissolves.
3. Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan
or 12-cup mold. Cover and refrigerate until set, at least 3 hours.
4. To serve, carefully unmold gelatin onto chilled platter.
Source from luhu.jp
Tags
Salads