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Christmas Cranberry Molded Salad
I have a love-hate relationship with molded gelatin salads. Some of them are just plain scary! And while I know fans of the kind of salad I find terrifying will think this one is just as unappealing, it is very flavorful and not filled with huge amounts of sugar, artificial colors, or artificial flavor. It also is very pretty when unmolded and has been a favorite holiday and potluck dish for years. I like to use two apples in this dish - one very tart like Granny Smith, and one very sweet like Macintosh - but any apples work just fine. Dried cranberries, currents, or tart cherries can be used in place of the raisins if desired.
1 12-ounce bag fresh cranberries
1 cup water
1 cup sugar
2 cups orange juice
3 envelopes unflavored gelatin
1 1/2 cups chopped peeled apples
1 1/2 cups shredded carrots
1/2 cup golden raisins
Combine the cranberries, water, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer for five minutes. While the cranberries are simmering, place the orange juice in a medium bowl and sprinkle the gelatin over the top and let it soften. Add the orange juice mixture to the cranberry sauce and remove from the heat. Stir well and cool it to room temperature. Chill the mixture in the refrigerator until very thick - but not set. Fold in the remaining ingredients and pour into a greased 6-cup mold. Cover and chill for at least 4 hours - or up to two days. Unmold the salad unto a decorative plate before serving.
Makes 10 servings.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 6 hours
Total Time: 6 hours, 20 minutes
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