Cranberry Congealed Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this cranberry congealed salad at holiday gatherings for a festive and colorful side dish. Got leftovers? Spoon into parfait glasses with a mixture of cream cheese and whipped topping. Ingredients:
1 (12-ounce) package fresh cranberries |
1/2 cup sugar |
3 (3-ounce) packages raspberry-flavored gelatin |
2 cups boiling water |
2 cups cranberry juice, chilled |
1 (8-ounce) can crushed pineapple, undrained |
2 celery ribs, diced (1 cup) |
2/3 cup chopped pecans,toasted |
lettuce leaves |
pickled peaches |
fresh mint sprigs |
garnish: chopped pecans, toasted |
Directions:
1. Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.
2. Stir together cranberries and sugar in a bowl; set aside.
3. Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.
4. Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.
5. Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.
6. Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed. Layer parfait glasses evenly with leftover salad and cream cheese mixture.
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