Cranberry-Pineapple Salad Mold Recipe - Cooking Index
Cranberry-Pineapple Salad Mold Recipe - Cooking Index
| 1 | Gelatin - unflavored | |
| Water | ||
| 1 | Gelatin - cherry | |
| 1 | Gelatin - lemon/lime | |
| 12 oz | 340g | Cranberries - fresh/frozen |
| 2 oz | 56g | Celery stalks (medium) |
| 1 | Pineapple chunks - drain | |
| 1 cup | 198g / 7oz | Sugar |
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.
Meanwhile, coarsely chop cranberries and mince celery; place in medium-sized bowl.
Add drained pineapple and sugar, stirring until sugar completely dissolves.
Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan or 12-cup mold. Cover and refrigerate until set, at least 3 hours.
To serve, carefully unmold gelatin onto chilled platter.
Source:
Angels and Friends Favorite Recipes
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