Molded cranberry and orange salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | tablespoon | Gelatin (equals 2 envelopes of Knox gelatin) |
| ¼ | cup | Cold water |
| 1¼ | cup | Orange juice |
| 4 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Grated orange rind |
| 1 | cup | Raw cranberries; chopped, or whole berry cranberry sauce; drained |
| ½ | cup | Chopped orange sections |
| ⅓ | cup | Chopped walnuts (up to) |
| ¾ | cup | Mayonnaise |
| ½ | cup | Unsweetened pineapple juice |
| 1 | teaspoon | Sugar |
Directions
DRESSING
Soften gelatin in cold water. Stir in a double boiler over boiling water until dissolved. Add orange juice, sugar and salt. Stir until sugar is dissolved. Add lemon juice and grated orange rind. Chill until partially set. Fold in cranberries, oranges and nuts. Put in mold or pan. Chill until firm. Serve topped with additional chopped walnuts and pineapple/mayonnaise dressing. To make dressing, add enough unsweetened pineapple juice to make the mayonnaise of salad dressing consistency. Add sugar. Beat Yield: 8 servings.
KEM EMBREY ABURROW
(MRS. HARRY J.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .