Molded Cranberry Pecan Salad Recipe
Ingredients
| Cherry package | 1 , flavored | |
| Black raspberry package | 2 , flavored | |
| Unflavored gelatin | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Boiling water | 1 Quart | |
| Cranberries | 1 pound | |
| Apples | 2 Small | |
| Orange | 1 Large | |
| Pecans | 1 3/4 Cup (16 tbs), coarsely chopped | |
| Celery | 1 1/4 Cup (16 tbs), finley diced |
Directions
Dissolve gelatins and sugar in boiling water; cool to room temperature, cover, and chill just until syrupy.
Mix in remaining ingredients, pour into an ungreased 2 1/2-quart decorative mold, and chill 6-8 hours until firm.
To serve, unmold and cut into slim wedges.
No dressing is needed.
Mix in remaining ingredients, pour into an ungreased 2 1/2-quart decorative mold, and chill 6-8 hours until firm.
To serve, unmold and cut into slim wedges.
No dressing is needed.
Chef
