Cranberry Ring Mold With Apple-Pecan Salad Filling

Recipe Ingredients

2		Gelatin - unflavored
1/2 cup	118ml	Water - cold
3/4 cup	177ml	Water - boiling
1/4 cup	59ml	Lemon juice - fresh
2		Cranberry sauce
1/2 cup	118ml	Water - cold
1/2 teaspoon	2.5ml	Horseradish - bottled
3		Liquid red pepper seasoning
1/4 teaspoon	1.3ml	Salt
		Apple Pecan Salad Filling
2 cups	292g / 10oz	Apples - peeled/chopped
1 teaspoon	5ml	Lemon juice
1/2 cup	55g / 1.9oz	Celery - thinly sliced
1 cup	146g / 5.1oz	Pecans - coarsely chopped
1/4 cup	59ml	Mayonnaise
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Heavy cream - whipped

Recipe Instructions

In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften.

Add boiling water and stir until dissolved. Stir in lemon juice.

Combine cranberry sauce and 1/2 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.

NOTE: Miss Allie doubles this recipe to make two ring molds to serve her large family. Both the ring molds and salad can be prepared ahead, but the cranberry molds should be unmolded and filled with the salad just before serving.

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.

Source:
Taste of Home Magazine, Dec/Jan '94, p. 65

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