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deep red cranberry gelatin salad with small suspended apple, pineapple, celery and walnut pieces in a plain glass serving dish, with a spooned-out portion
Melissa Hart

Cranberry Apple Gelatin Salad

This cold, tart spoonful cuts through a plate of hot gravy and potatoes, with fresh cranberries to keep it from tasting only of sweet gelatin. Let the gelatin thicken slightly before folding in the fruit and celery so the pieces stay suspended instead of sinking. I set it in a plain dish and scoop it rather than wrestling with a decorative mold.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 cups fresh cranberries
  • 1/4 cup granulated sugar
  • 1 package raspberry gelatin dessert mix 3 oz
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 can crushed pineapple 8 oz, drained well
  • 1 small crisp apple cored and finely diced
  • 1/2 cup finely diced celery
  • 1/3 cup chopped walnuts

Method
 

  1. Pulse the cranberries in a food processor until finely chopped without becoming a puree. Toss with sugar and let stand for 10 minutes.
  2. Dissolve the gelatin mix completely in the boiling water in a heatproof bowl, stirring for 2 minutes. Stir in cold water.
  3. Refrigerate for 35 to 50 minutes, additional to active prep time, until the gelatin thickens to the consistency of unbeaten egg white but has not set.
  4. Fold in the cranberries with their juices, drained pineapple, apple, celery and walnuts. Spoon into a 2-quart serving dish.
  5. Cover and refrigerate for at least 4 hours until fully set. Serve cold in spoonfuls, keeping the dish chilled until the meal.