Regal layered cranberry salad

Yield: 12 servings

Measure Ingredient
3 ounces Package Strawberry Jello
1 cup Boiling water
3 ounces Package Lemon Jello
1¼ cup Boiling water
½ cup Lemon juice
3 ounces Package lime jello
1 cup Boiling water
1 large Egg white
½ cup Fresh cranberries
16 ounces Can whole cranberry sauce
1 large Apple
8 ounces Pkg cream cheese, softened
1 medium Apple, cored and diced
½ cup Salted cashew nuts, chopped
1 can 8 oz canned grapefruit
\N \N Sections
¼ cup Granulated sugar





Step One

Dissolve strawberry jello in one cup boiling water. Stir in the cranberry sauce. Chill until partially set. Core and halve apple.

Reserve one half of the apple, rubbing cut surface with lemon juice.

Cut remaining half in slices arrange sliced around bottom of 8 cup mold. Fold celery into the gelatin, spoon over the apple slices in the mold. Chill until almost set.

Step Two

Dissolve lemon jello in 1¼ cup boiling water. Stir in lemon juice.

Gradually add to cheese, beating until smooth using an electric mixer.

Chill until partially set. Stir in one diced apple and nuts. Spoon over the strawberry layer; chill until almost firm.

Step Three

Dissolve lime jello in one cup boiling water. Drain grapefruit, reserving syrup. Add water to the syrup enough to make ¾ cup.

Add to gelatin.

chill until partially set. Dice reserved apple half. Fold apple and grapefruit sections into gelatin. Spoon over lemon layer in the mold. chill until firm - at least 6 hours or better overnight.

Garnish with Frosted Cranberries Beat the egg white until frothy. Coat fresh cranberries with the egg white. Then toss berries a few at a time in granulated sugar. Let dry in shallow pan at room temperature.

To Serve

Unmold salad onto a large plate on a bed of lettuce, placing the frosted cranberries around the plate on the lettuce.

BTW - yes, you can eat the frosted cranberries.

Old Cranberry Book Recipe

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 11-13-95

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