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Cranberry Salad Mould
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Description
A fresh, crunchy, jellied salad that is a staple for Thanksgiving and Christmas at our house. A nice alternative to traditional cranberry sauce. Crunch from celery and apple, sweet from jello and tart from the cranberries. I am not typically a fan of jellied salad, but this one I love. I even eat it for leftovers!
Ingredients
- 1 can Crushed Pineapple
- 1 package Cranberry Jello*
- 1 package Lemon Jello
- ½ cups Water
- 1 cup Sugar
- 1 cup Chopped Apple (Granny Smith Or Any Other Hard Apple)
- 1 cup Chopped Celery
- 1 cup Chopped Cranberrries
- 1 whole Orange For Juice And Zest
- 1 whole Lemon For Juice And Zest
Preparation
Grease mould lightly with vegetable oil (wipe off excess).
Dissolve pineapple, jello, water and sugar in a saucepan. Bring to a boil and then let cool.
When cool, add chopped apple, celery, cranberries and juice and zest of the orange and lemon. Pour into the mould and refrigerate for at least 3 hours.
To unmould, dip the mould in hot water for a few seconds to loosen the sides. Invert on a serving plate and enjoy.
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