Molded Cranberry Salad Recipe - Cooking Index
Molded Cranberry Salad Recipe - Cooking Index
| 1/2 tablespoon | 7.5ml | Unflavored gelatin |
| 1 cup | 237ml | Diet ginger ale |
| 1 cup | 93g / 3.3oz | Cranberries - coarsely chopped |
| 1/2 tablespoon | 7.5ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Orange peel - grated |
| 2 1/2 teaspoons | 12ml | Sweetener or sugar |
| 1/4 cup | 27g / 1oz | Celery - finely chopped |
| 1/4 cup | 36g / 1.3oz | Apple - chopped (medium) |
Sprinkle gelatin over 2 tbs ginger ale; let stand 5 min to soften.
Combine remaining ginger ale, cranberries, lemon juice and orange peel in a saucepan.
Bring quickly to a boil.
Remove from heat.
Add softened gelatin and sweetener; stir until gelatin dissolves.
Chill until partially set. Stir in celery and apple.
Spoon into a rinsed mold.
Refrigerate at least 4 hours until set.
Source:
Choice Cooking, Canadian Diabetes Association 1986
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